Parsnip Oatmeal Cookies

Parsnips are one of my least favourite veggies – mainly because my mum used to overcook the hell out of them and feed them to me only at Christmas – which left less room for dessert. Using them in cookies is totally okay by me though – in fact, when grated and mixed with shredded coconut, you’d never know it was in there. Parsnips are packed with vitamin C in addition to an impressive range of other micronutrients. Winning!

Recipe

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SERVES: Makes 12-15

INGREDIENTS:

  • 1 cup quick oats
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup almond meal
  • 1/2 cup granulated stevia
  • 1 medium parsnip, finely shredded
  • 1 tsp baking powder
  • 1/4 tsp sea salt
  • 3 egg whites
  • 1/3 cup coconut oil, melted
  • 1 tbsp maple syrup or natural sweetener of choice (optional)
  • 1 tsp vanilla extract
  • 1 orange, zested

Tip: Use a small, slim parsnips where possible – they’re sweeter than the larger ones.

METHOD:

  1. Preheat oven to 180ºC.
  2. In a large bowl, add the oats, coconut, almond meal, stevia, parsnip, baking powder and salt, mixing well.
  3. Add in the egg whites, coconut oil, maple syrup, vanilla and orange zest, combining well. if the batter is a little thick, squeeze in a few tablespoons of the orange juice. If it’s a little loose, add additional almond meal until the mixture hold together when pressed between thumb and forefinger.
  4. Taking tablespoons of the mixture, shape the mixture into cookies.
  5. Place on a a lined baking tray, and bake for 10-15 minutes until golden brown.
  6. Allow to cool and store in a glass, airtight container.

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Parsnip and Oatmeal Cookies

Sally O'Neil - Editor in Chief

Sal is on a mission to prove that healthy and nutritious doesn’t have to be boring – and that even while staying in shape you can have your cake and eat it too. After losing 14kg from adopting a healthier lifestyle, she shares her journey with others on The Fit Foodie Blog. She also writes for national health magazines, has launched a range of Protein Ball Mixes: Fit Mixes, and is the author of Love Move Eat (Bauer Media, 2017).

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