I get asked on the daily for recipes that fall into one of these three categories: vegan, nut-free or gluten free. So I figured, why not make something like these Lunchbox Cookies that ticks all the boxes?!
The reality is that I’m like every other mom, always trying to find new healthy homemade things to pack for school lunches and snacks! And it’s no small feat my friends.
How to Incorporate Veggies into Baking
I add veggies into baking all of the time. I’ve learned that the finer you grate them the less visible they are in case you are trying to hide them. Use the finer grater on your boxed grater if being sneaky is your mom game. Not a single bit of judgement here.
Note that a food processor will be your best friend for recipes like this!. It’s days like this that I sit staring at the oven while my creations bake, crossing my fingers that they turn out. Because it really sucks when you destroy your kitchen and spend 3 hours of your time making something that turns out to be a massive flop. I’m happy to report that these were a HIT!
I’ve stopped judging my own cooking and baking, and simply rely on Max and Charlie to give me the honest goods. Because as mom of two boys I don’t really ‘get’ the whole notion of sugar coating something to spare my feelings. Max will immediately spit something out when he’s not a fan (regardless of where he is, lots of fun) and Charlie’s face wrinkles up in an animated display that tells me he will be as bad of a liar as I am.
Ok, so back to these cookies. I gave the boys a cookie each after school and held my breath. They loved them! Charlie, with a concerned look on his face, confirmed that I wrote down the recipe and made me promise that there were some for his lunch the next day. MOM WIN!
Jump to RecipeHealthy School Snacks
These cookies are moist, lightly sweetened and freeze well. You can skip the brown sugar if you like a less sweet cookie but my boys didn’t love them when I left it out. They are filled to the brim with fruit, grated veggies, healthy seeds and olive oil, for a seriously nutritious snack that is totally school-approved! Some other recipes that are great for school lunches are:
Also head over to our Fraîche Table meal plan for hundreds and hundreds of healthy recipe ideas.
Make these Cookies Gluten Free
You can use gluten free 1:1 flour in place of the regular flour OR use oat flour with 1 teaspoon of xanthan gum for texture (if you don’t have xanthan gum you can still use oat flour, the cookies are still great without it)!
xo
Tori
Lunchbox Cookies
Lunchbox Cookies
Nut free, gluten free and vegan cookies that are packed with veggies and taste amazing! Perfect for school lunches! You can add 1 cup of chopped walnuts or pecans if you aren't making them nut free!
Ingredients
- 2 tablespoons ground chia seeds or ground flax seeds*
- 5 tablespoons water
- ½ cup grated peeled carrots
- ½ cup grated peeled raw beets
- ½ cup grated zucchini, skin left on
- ½ cup grated apple, skin left on
- ½ cup grated ripe pear, skin left on
- ½ cup honey or maple syrup (use maple syrup to make it vegan)
- ½ cup extra virgin olive oil
- 2 teaspoons vanilla
- 2 cups flour (all purpose or whole wheat) (use GF 1:1 flour to make them gluten free)
- 1 cup raisins
- ½ cup pumpkin seeds
- ½ cup hemp seeds
- ¼ cup brown sugar** (optional, see note)
- 2 teaspoons cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
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Preheat the oven to 350F and line a large baking sheet with parchment paper (you may not need the parchment paper if you have a good quality non-stick pan).
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In a small bowl, combine the ground chia or flax seeds with the water, stir to combine, and let it sit for 3-5 minutes.
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In a medium bowl, combine the carrots, beets, zucchini, apple, pear, honey or maple syrup, olive oil, vanilla and chia or flax mixture. Stir with a wooden spoon to combine.
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In a large bowl, stir together the flour, raisins, pumpkin seeds, hemp seeds, brown sugar (if using), cinnamon, nutmeg, allspice, baking powder, baking soda and salt.
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Stir the veggie mixture into the flour mixture with a wooden spoon, stirring and folding until well combined.
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Drop heaping tablespoons of cookie dough on to the baking sheet, spacing them about 1-inch apart (the cookies don’t spread much). You may need to repeat this step depending on the size of your baking sheet.
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Bake the cookies for 15-20 minutes, until they are cooked throughout and the bottoms are golden brown. Transfer to a cooling rack before storing in an air-tight container for up to 5 days. These freeze beautifully!
Recipe Notes
*use 2 eggs in place of the flax and water mixture if desired
**leave out the brown sugar if you want a less sweet cookie, it is a matter of taste preference!
IF you aren’t making these nut-free you can add in 1 cup of chopped pecans or walnuts along with the raisins.
Nicole says
What is a suitable substitute for xanthan gum?
Tori Wesszer says
Hi Nicole you can leave it out – it has a small impact on the texture but they will be fine without it!
Sara says
These look awesome! Question for you, if gluten free isn’t a priority what would be a good substitute for Xanthan gum??
Tori Wesszer says
Hi Sara you can just leave it out if you don’t have it!
Megan says
These lunchbox cookies look delish! Are their alternatives to using the beets like grated apple or pear? 🙂
Sarah says
Excited to see a peanut free recipe to send my son to school with.
Whats xanthan gum do??is it really necessary??
Tori Wesszer says
Hi Sarah! I added a note that you can skip it if you don’t have it. It’s used in a lot of gluten free baking to make baking stick together better. Would love to hear if you try these out!
Lisa Grover says
I tried with subbing almond flour – fingers crossed it works!! Thanks for the recipe.
Tori Wesszer says
How did they work Lisa!?
Ann says
Thank you!! Was anxiously waiting for you to post!! Can’t wait to try these.
Tara says
I made these, with a few subs only because I didn’t have everything listed so the ones I made were not nut free as I used almond flour. However, they are amazing! Thank you!
Tori Wesszer says
Thanks for letting me know Tara I really appreciate the feedback! Great to know they work with almond flour too!!!
Angelika says
Tori,
Do you think spelt flour would work instead of oat flour?
Tori Wesszer says
Hi Angelika yes I do!
zestnutrition says
I can’t wait to make these this weekend. Did you try adding chocolate chips?
Thanks!
Tori Wesszer says
Thank you! No I didn’t but I’m sure a sprinkle would taste amazing!
Beth says
If I wanted to make these with regular flour would the amounts stay the same as the oat flour? Thanks:)
Sandra says
May I ask what type of flooring you used for your outside deck?
Tori Wesszer says
Hi Sandra! We used Trex decking.
Sarah says
Good morning from Australia 🙂
I went s little rouge on these but the success was my EXTREMELY picky toddler ate the “cookie” with out even knowing that there was veg in there! I didn’t have all the nuts so substituted for other nuts etc but with the flour I issued what I had rice flour and coconut flour. The cookies are very crumbly and fall apart but I think that’s the coconut flour. Either way def try again as it’s some veg and other healthy things entering my kid! Thank you!!
Tori Wesszer says
Hi Sarah! Thanks so much for the feedback – yes it would be the flour that made them crumbly:). Have a beautiful day and thank you for the follow all the way from Australia!!
Sara says
Soo good !!! Do you know the nutritional facts for these cookies? They’re addictive and I don’t want to go over board 🙈
Krista says
Love these! My mum wants to make them but doesn’t have chia or flax on hand. Can they be made with an egg instead? If yes how many would you substitute?
Tania says
Do you need to squeeze out the moisture from the zuchinni, beets and apples or leave as is? Can’t wait to try them.
Tori Wesszer says
Hi Tania no you don’t! Enjoy!
Tania says
Amazing, thank you!!
Cindy says
What brand or fine-ness of Oat Flour do you recommend? I ground GF oats in the food processor for about 1-1/2 minutes – not sure if that is fine enough?
Also, if using a convection oven, what temp/time do you suggest?
Would love to see pics of the recipe in progress if possible to see if mine is similar. My batter turned out very pink and wet but the cookies baked up brown. They fall apart very easily when picked up but the flavour is delicious.
Thanks!
Tori Wesszer says
Hi Cindy. I use a commercial oat flour called Only Oats – that may make a difference. You can adjust the temperature down 5-10 degrees F if you have a convection – I didn’t test them on convection so I would have to re-make them to tell you definitively. Did you make the vegan cookies? I will try them out again to see if mine hold together, they did for me but worth another shot! Thanks for the feedback.
Cindy says
Thanks so much for your response! I’m totally making these again -the house smelled SO good that my 12 year old had to try them. He asked me not to tell him what was in them until he was done. Lol! He was impressed that he liked them (even with the veggies) 😋
I will try a store bought GF oat flour next time. Yes, I made the vegan version with the flax egg. I will also let the batter rest longer next time to see if the flour absorbs more of the liquid. Thanks again.
Shannon says
My batter was very wet and they turned out more like a muffin texture. Where did I go wrong? Too much liquid maybe? They are really delicious but the texture is throwing me off. Thanks!
Tori Wesszer says
Hi Shannon, they should be like a soft cookie – a little bit cake like? Sometimes with different elevations the baking powder can leaven things more or less which may account for the difference?
Kerin says
Hello I am a personal Chef and my client begs me for these…I am going away and she has asked for a double batch..Do these cookies freeze well and if so what would be the best way to freeze them?
Thanks so much from “Let’s Eat” in Vancouver Canada
Tori says
Hi Kerin, I haven’t tried freezing them before but I think they should freeze ok! I would put them in a sealed ziplock or airtight container.
Sarah says
Perfect recipe for this time of year (fall) when there are abundance of fruit and veg around! Skipped the apple and beet, and used up a pile of carrot and zucchini I had lying around – great flavour. And toddler approved! 🙂
Tori says
So happy you enjoyed them Sarah! Thank you so much for taking the time to leave a review!
Diana says
These look delicious. Would quinoa, coconut or cassava flour work? My son has a sensitivity to wheat, oats and rice and I’m looking for yummy options so he doesn’t feel left out.
Tori Wesszer says
Hi Diana, I’m not sure to be honest as I haven’t tried but I suspect that any of those would work. Would love to know if you try!
Aleen says
Hi Tori!
Just wondering if throwing everything in a food processor would work, instead of grating all the fruits and veggies?
Tori W. says
Hey Aileen! I think you can, but with a grating attachment for your food processor! 🙂
karen vader says
Oh my gosh Tori!!! Best cookies I have ever had! Followed recipe exactly. They are so flavourful and moist. Thank you
Tori W. says
Wow Karen! Thank you so much for the fabulous review and rating. It means a lot to me. xx Tori
Tanisha says
I’m not a big fan of hemp seeds. Can I omit them or what can I sub with?
Tori W. says
Feel free to omit! 🙂
Heather Harkins says
These are amazing!! My two year old, 14 year old and 16 year old equally love them!! Followed the recipe to a “t!” thank you for helping me get veggies into them 🙂
Tori W. says
Heather! Thank you so much for the fabulous review. I am thrilled your family loved these! xx Tori
Celine says
These are soooo delicious! Thank you. I will definitely make them often!
Tori Wesszer says
So happy you liked them and thank you Celine for taking the time to rate the recipe I appreciate it! Tori
Dani says
Your TikTok video shows eggs but I don’t see it listed here, unless I missed it. Could u clarify? Many thanks.
Tori Wesszer says
Hi Dani yes thank you they can be made either way! You can sub 2 eggs for the flax/water mixture. I added that to the recipe- happy baking! Tori
Sharan says
Made these today. Loved them❤️❤️
Preeti G says
Every one of your recipes is a hit in our home, including this one! Easy, delicious and healthy. I added a shy 1/4c brown sugar because I was worried they might taste too healthy, I was wrong. These sneaky cookies are so good, I’ll try skipping the sugar next time. Thank you Tori!
Ania says
These are SO GOOD! I made a double batch as that way I was able to use whole fruits+veg as they each equaled about 1 cup. I’m glad I did since it is a long list of ingredients and some mess involved to prep the produce… But also because we inhaled 4 each as soon as they were cool!! So now I still have some for lunch boxes (and mommy’s afternoon coffee!)
I used sprouted grain flour, Bob’s red mill egg replacer, about 3/4 of the maple syrup and 3/4 of the brown sugar and they were perfect Imo. Will definitely be making again soon!!!!
Tori W. says
Thanks so much Ania! I appreciate you taking the time to rate and share your experience! Your recipe modifications sound really great. xx Tori
Michelle says
What are the nutrition facts for these? Best healthy cookies I’ve ever made thank you so much
Tori Wesszer says
Hi Michelle! So happy you like them! We haven’t run the nutrition facts but there are a gazillion sites that you can pop the recipe into and they can calculate it. Take care! Tori
Tanisha says
Can the hemp seeds be omitted or replaced with something else?
Tori Wesszer says
Hi Tanisha! You can just omit them if you want or replace them with chopped nuts or similar!
Farah says
I can’t wait to try this recipe! Quick question: do you squeeze the liquid out of the fruits and vegetables after grating?
Thank you!
Tori Wesszer says
Hi Farah no I don’t squeeze it out! Take care, Tori
Farah says
Thank you! We made these (a few substitutions) and they were spectacular. These will definitely be in our regular rotation.
Bobbie says
Love these definitely a keeper recipe!
I used golden beets (as that’s what I had on hand), 2 eggs and gf flour I had Cloud 9 all purpose on hand. (I let the batter sit for 5-10 after mixing to let the flour absorb the liquid) I devoured 3 right out of the oven! Looking forward to making them again, thanks Tori!
Brittany says
I have to say, I was very sceptical about these cookies BUT I made them exactly as instructed and they are awesome! My 3 kids ages 3, 6 and 9 love them. They said mommy makes the best cookies ☺️. So thank you! These were a win.
Claire says
I made this reasonably close to the recipe, except I forgot beets at the store (I remember standing right in front of them!) so used extra carrots. I grated everything on on top of the other in the food processor so I think grated produce amounts were a little overestimated. Still turned out delicious. Added nuts and chocolate chips and used the egg trick instead of chia. I added a little extra flour to dry it up for the second cookie sheet, making up for the extra produce. Very yummy, thanks for the recipe!
Tori W. says
Hi Claire! I am so happy you enjoyed! Thank you for sharing and taking the time to rate the recipe, it means a lot. xx Tori
Bobbi says
I’ve just made a batch but the “dough” is so runny! I’m sure I have measured everything correctly- where did I go wrong?
Tori Wesszer says
Hi Bobbi so sorry for the delay – not sure..did you have really watery veggies? I wonder if they just let off too much liquid? How did they turn out?
Supriya Kutty says
Your Lunchbox Cookies are an amazing creation. The yummy taste and the way you’ve explained the steps are making it an appetizing snack. Can’t wait to make delicious and delightful for my kids.
Toni says
Made a batch of these last night. Followed the recipe except used 1.5c Bob’s GF 1 to 1 flour and 0.5c oat flour, as well as only 2tbsp brown sugar since I added 1/2c chocolate chips. Similar to the previous commenter, my dough was more of a liquidy pink batter. I poured out a tray of cookies and then made a tray of mini muffins. Baked them together for 15min. They came out a nice golden brown color and tasted delicious. My daughter said they seemed more like a muffin to her (we don’t eat ‘cake like’ texture cookies) so we’ll probably stick to muffins next time. I also added shredded coconut to the last few muffins. I can’t believe there is 1.5c veggies in there! Put a bunch in freezer for quick nutritious lunch snack. Thanks so much😀
Tori Wesszer says
So happy you love them Toni!