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5 from 2 votes
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Hello Beautiful Cookies

These Hello Beautiful Cookies are filled with skin-loving ingredients loaded with nutrients to have you glowing from the inside out!

Course Baking
Keyword Baking, book club, cookies
Prep Time 10 minutes
Cook Time 20 minutes
Servings 20 cookies
Author Fraîche

Ingredients

  • 2 eggs
  • 1 cup grated peeled carrots, packed
  • 1 cup grated zucchini, packed skin left on
  • 1 cup grated apple, packed skin left on
  • 1/2 cup honey
  • 1/2 cup almond butter
  • 1/2 cup extra virgin olive oil or avocado oil
  • 1 tablespoon vanilla
  • 1 1/2 cups quick cooking oats
  • 1 cup shredded coconut sweetened or unsweetened
  • 1 cup walnuts, chopped
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 cup dried cranberries or raisins
  • 1/4 cup brown sugar, packed
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1/4 cup chia seeds
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350F and line two large baking sheets with parchment paper.

  2. In a medium bowl, whisk the eggs. Add the carrots, zucchini, apple, honey, almond butter, oil, and vanilla. Stir to combine. 

  3. In a large bowl, stir together the oats, coconut, walnuts, cranberries, flours, brown sugar, pumpkin seeds, sunflower seeds, hemp seeds, chia seeds, cinnamon, baking powder, baking soda and salt. 

  4. Stir the veggie mixture into the flour mixture, stirring until well combined.

  5. Drop around ¼ cup portions of cookie dough on to the prepared baking sheet, spacing them about 1-inch apart and slightly flattening with the back of a spoon. 

  6. Bake the cookies for around 20 minutes, until the bottoms are golden brown. Cool slightly on the pan before transferring to a cooling rack. Store in an air-tight container at room temperature for up to 5 days. These freeze beautifully for up to 2 months.

Recipe Notes

  • Vegan adaptation: use 2 flax eggs in place of the eggs and maple syrup instead of honey. To make 1 flax egg, combine 1 tablespoon of ground flax with 3 tablespoons of water and let it sit for 10 minutes.
  • Gluten-free adaptation: Use gluten-free 1:1 all purpose flour in place of the all-purpose and whole wheat flours. Make sure you use gluten-free oats (large flake is fine).
  • Nut-free adaptation: Substitute a seed butter for the almond butter and substitute extra seeds for the walnuts.
  • To make a less sweet cookie, leave out the brown sugar and use unsweetened shredded coconut.