These cute little “cookies” have been a family favorite for the past few years. I started making them when my daughter was a toddler, in hopes of hiding some nutritious food that she would actually eat. She fell in love with them and would eat them day and night.
Recently, I decided to add in the flax meal and salt to give it added flavor and nutrition. Now, both of my kids eat them by the handful. They are easy for an on-the-go-snack and are mess-free!
These Broccoli Cheese Cookies are packed with tons of fiber, calcium, iron, potassium, protein, omega-3 fatty acid, thiamin, riboflavin, niacin, magnesium, phosphorous, zinc, copper, manganese, selenium, fluoride, vitamins A, B, C , E & K, Vitamins B6 and B12, folate, pantothenic acid, choline and betaine. (I’m out of breath just typing all of those!)
- 1 cup oats (can be quick oats)
- 1.5 cups cheddar cheese
- 3 eggs
- 16 oz frozen broccoli
- 1 tablespoon ground flaxseed (optional)
- 1 tsp Himalayan salt (optional)
- Preheat oven to 350 degrees Farenheit. Grease 2-3 large cookie sheets or pizza pans.
- Using a large pot, cover the frozen broccoli with water and bring to a boil until tender.
- While broccoli is boiling: use food processor (or similar) to grind oatmeal into a flour consistency. Add all cheese into the food processor, until mixed with oat flour. Crack eggs in a separate bowl and then transfer to food processor and blend with oats and cheese.
- When broccoli is tender, strain and transfer to food processor with other ingredients. Blend until smooth.
- Add in ground flax seed and salt.
- Use a tablespoon to transfer "dough" to greased pans. The "dough" will be gooey and sometimes stringy, depending on the cheese.
- Bake in oven for 10 minutes, and then switch racks and bake for another 10- 15 minutes. Depending on your oven, the cookies may need to be flipped at the 10 minute mark, to ensure that they are cooked throughout.
- This recipe yields approximately 24 broccoli cheese cookies.
- These can be frozen for up to 2 months, and refrigerated for up to 1 week.
- To reheat, simply place in toaster oven on low for 5 minutes.
Comment below with questions or comments on this recipe! Did ya like them?