Sneaky veggies (Coconut-carrot oatmeal cookies)

I have small children. This means I am forever trying to find ways that they will eat vegetables. I try not to be too sneaky, I want them to realize what they are eating when they enjoy it. Sometimes, though, I just want to be able to feed them something I know they will eat (i.e., cookies) and be happy in the knowledge that they are also eating something healthy (i.e., carrots). 

I toasted the coconut before putting it in. It makes my house smell so good and adds a nice nuttiness to the cookie.

tried to make the recipe as healthy as I could (cutting most of the sugar, swapping out most of the butter for applesauce...) but they are still cookies. 

They aren't a meal, but they're a reasonable snack. 

 

They would probably also be good spread in a 9" square baking pan and cut into bars, too....

Recipe: (adapted from Joy of Cooking oatmeal raisin cookies)

Preheat oven to 350, grease or line two cookie sheets.

Whisk together

2 cups flour

3/4 tsp baking soda

3/4 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/2 tsp grated or ground nutmeg

Beat together until well-blended

1 cup applesauce and butter (about 1-2 tblsp butter, the rest applesauce)

1/2 cup packed brown sugar

2 large eggs

2 1/2 tsp vanilla

Add flour mixture, stir. Mix in:

2 cups finely grated carrots

1 1/2 cups toasted unsweetened, shredded coconut

1 cup old-fashioned rolled oats

1/2 cup chopped pecans

Drop by tablespoon fulls about 2" apart on cookie sheets. Flatten to about 1/2" thickness. Bake until lightly browned, 12-14 minutes. Let stand briefly, then move to wire rack to cool completely.