Garden PowerCookies

Hello Friday! So those organic RainbowCarrots & GoldenBeets I roasted yesterday – turned the leftovers into yummy chewy cookies✨ If you’ve been following me, you likely know how I loove to use things up = no/limited waste. It happens often…I literally put myself to sleep at night thinking of ways to use up my leftovers. Sure keeps things interesting – but it often has me racking up the ZZZs in no time. Side note…can you tell I have a favourite mug.

Garden PowerCookies
2cups gluten free rolled oats
1/2cups raw pepitas
1/4cup ground flaxseed
1/2tsp ground cinnamon
1/4tsp ground nutmeg
1/8tsp ground cloves
1/8tsp ground ginger
1/2tsp sea salt
1tsp pure vanilla extract
1/3cup pure maple syrup
2/3cup grated carrot (raw or baked – I tried both ways & both work)
1/2cup grated beet (rinsed & towel dried if you don’t want pink cookies)
2 chia eggs – 6tbsp water w/ 2tbsp chia seeds; allow to soak for 15mins & stir
1/2cup almond butter

Simply add all of the ingredients into a bowl & give a stir – until combined…ok, so that’s how I did it when I was rushing in the morning:) The more technical way is to add all of the dry ingredients (gf rolled oats, pepitas, flaxseed, spices & sea salt) to one bowl. Stir.  Add the remaining ‘wet’ ingredients to a separate bowl and *fold until combined. Then add the wet ingredients to the dry and *fold until combined. ‘Fold-ing’ your wet ingredients will prevent the rich colour from the beets spreading throughout the cookie mixture. It’s also good not to over mix – just until combined.

Line a baking sheet with parchment paper and scoop about 1/4cup of prepared cookie mix on to the baking sheet. Preheat the oven to 350*F. Bake the cookies for 15-20mins or until edges are golden. Remove cookies from the oven and allow to cool. Store in an airtight container in the fridge for up to one week – even longer in the freezer.

*Makes 12-14 cookies.

**For a nut butter free version – simply replace the 1/2cup almond butter with 1/3cup coconut oil (melted) and add an additional chia egg (3 chia eggs in total = 9tbsp of water with 3tbsp chia seeds).

Garden PowerCookies
Servings: 12 cookies
Author: thecrimsonsink
Ingredients
Garden PowerCookies
  • 2 cups gluten free rolled oats
  • 1/2 cups raw pepitas
  • 1/4 cup ground flaxseed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/8 tsp ground ginger
  • 1/2 tsp sea salt
  • 1 tsp pure vanilla extract
  • 1/3 cup pure maple syrup
  • 2/3 cup grated carrot, raw or cooked
  • 1/2 cup grated beet *rinsed & towel dried if you don't want pink cookies
  • 2 chia eggs - 6tbsp water w/ 2tbsp chia seeds; soak for 15mins & stir
  • 1/2 cup almond butter
Instructions
  1. Add all of the dry ingredients (gf rolled oats, pepitas, flaxseed, spices & sea salt) to one bowl. Stir.  Add the remaining 'wet' ingredients to a separate bowl and *fold until combined. Then add the wet ingredients to the dry and *fold until combined. 'Fold-ing' your wet ingredients will prevent the rich colour from the beets spreading throughout the cookie mixture. It's also good not to over mix - just until combined.


  2. Preheat the oven to 350*F. Line a baking sheet with parchment paper and scoop about 1/4cup of prepared cookie mix on to the baking sheet. Bake the cookies for 15-20mins or until edges are golden. Remove cookies from the oven and allow to cool. Store in an airtight container in the fridge for up to one week - even longer in the freezer.

Recipe Notes

~For a nut butter free version - simply replace the 1/2cup almond butter with 1/3cup coconut oil (melted) and add an additional chia egg (3 chia eggs in total = 9tbsp of water with 3tbsp chia seeds).

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