So. This recipe is literally the greatest thing I have ever done for my family. These cookies are great for dinner, side dishes, snacks, on-the-go OMG I forgot to pack anything to eat, etc.
Here it is, friends. Vegetable cookies. Yes, your kid will eat cookies all day, but they will have spinach in them.
These cookies freeze well, they keep well, and the recipe makes TONS, so they are basically the perfect food. Oh, did I mention that they contain all of your food groups?
What You Need
- 1/2 Cup Frozen Spinach.
- 1/2 Cup Frozen Peas.
- 1/2 Cup Milk.
- 2 Eggs.
- 2 Boxes of Jiffy Corn Muffin Mix. I promise, this makes life easier. You can do this part from scratch, no problem, but I make them so often that I gave in and started using the mix, just to give me a few extra minutes.
- 1 Cup Cheese. Yum.
How to Do It + What it Looks Like
Put your veggies in a small pot on the stove, and add the milk. Let it simmer for 10-12 minutes, so the veggies get soft. Turn on the oven to 350.
Melt 4 Tbsp of butter – but not totally. Get it really soft, but not bubbly hot. Because…
Then you add the eggs. So if the butter is too hot, the eggs cook, and it gets all scrambled-eggs-y. No one wants that.
Put your cooked veggies into a blender/food processor and blend them up.
Looks something like this.
Put your veggie mixture into the bowl with the eggs and butter, and add the corn muffin mix. Don’t beat it to death, just mix it until incorporated.
Add the glorious cheese.
Get a piping bag and put a nice big nozzle on. Plop your mixture into the piping bag, and pipe into quarter/half dollar sized cookies. Put it in the oven for 12-15 minutes.
Once done, enjoy their beauty, and taste. Your kids will thank you. You will thank you. The world thanks you.