So I’ve had to get sneaky. Turns out they’ll eat fruits and vegetables when they’ve been turned into cookies!
I recently made Amy’s Pumpkin Chocolate Chip Cookies and these were a huge hit with the entire family.
They’re actually pretty soft and cake-like… not really what I would call a traditional cookie, although they’re shaped like them.
I doubled the recipe because I had frozen fresh pumpkin in 2-cup quantities in my freezer. We had no trouble polishing off the double batch!
The next time I make these, I may substitute one of the cups of flour for whole wheat flour just to see if this makes a little stiffer, less crumbly cookie. Then I can pretend these are healthier, too.