Wholesome Potato Broccoli Cookies
A Nutritious and Healthy Snack~! Potato Broccoli Cookies!!!
These cookies are surprisingly simple to make with very few ingredients! If you make them as is, you’ll have a mild, plain cookie perfect for babies. If you sprinkle a little herb salt on top, they become a delicious, savory snack for adults. Enjoy these cute and nutritious homemade cookies!
Ingredients- 120g steamed and mashed potato
- 50g blanched and finely chopped broccoli
- 30g milk powder mixture (can substitute with soy milk or regular milk)
- Pinch of salt
- 2 Tbsp sugar
- 180g sifted cake flour (low-gluten flour)
- 1 tsp sifted baking powder
- 45g grapeseed oil
Cooking Instructions
Step 1
Steam or boil the potatoes until they are fluffy and soft. Steaming is recommended as it retains just the right amount of moisture, making them easier to mash.
Step 2
I used a milk powder mixture for my child’s snack, but you can substitute it with about 30g of soy milk or regular milk. Just ensure the liquid amount is roughly the same.
Step 3
Blanch the broccoli briefly in boiling water, then chop it very finely. It’s crucial to mince it as finely as possible to avoid lumps in the dough and to ensure it doesn’t interfere when you’re cutting out the cookie shapes. Draining it well after chopping will help.
Step 4
Mash the potatoes while they are still hot! Place the steamed potatoes in a bowl, add the sugar and salt, and mash and mix them thoroughly while warm. The residual heat from the potatoes will help the sugar and salt dissolve smoothly.
Step 5
Add the milk powder mixture (or milk/soy milk) and grapeseed oil to the mashed potato mixture. Stir well until combined. Don’t worry if the oil seems to separate initially; keep mixing, and it will eventually blend into a smooth, uniform consistency. It might take a little stirring!
Step 6
It’s best to measure out your cake flour and baking powder in advance. Sifting them before adding will help create a smoother dough without lumps.
Step 7
Sift the cake flour and baking powder into the dough. Sifting the dry ingredients helps prevent lumps and contributes to a wonderfully soft texture in your cookies. It also ensures everything mixes in evenly.
Step 8
See how finely the flour has been sifted? Incorporating it into the dough at this stage will result in much softer cookies.
Step 9
Once you’ve started mixing in the dry ingredients, add the finely chopped broccoli and continue mixing until everything is well combined. Ensure the broccoli is evenly distributed throughout the dough for both flavor and texture.
Step 10
When the dough starts to come together, form it into a ball, wrap it in plastic wrap, and refrigerate for about 30 minutes. This resting period allows the flour to fully absorb the moisture, leading to a better-mixed, softer cookie. It also firms up the dough slightly, making it easier to roll out.
Step 11
After chilling, place a sheet of plastic wrap on your work surface, put the dough on top, and cover it with another sheet of plastic wrap. Roll out the dough thinly using a rolling pin. Using plastic wrap on both sides prevents the dough from sticking and makes it much easier to lift the cut cookies later.
Step 12
Once the dough is rolled out thinly (about 3-5mm thick), use your desired cookie cutters to create shapes. For a child’s snack, small, cute cutters about 3cm in diameter work wonderfully.
Step 13
Arrange the cut cookie dough pieces on a baking sheet, leaving some space between them to allow for expansion during baking. Gently prick the surface of each cookie a few times with a fork. This helps prevent them from puffing up too much and maintains their shape.
Step 14
The little bits of broccoli peeking out from the cookies look quite charming! Next time, I might try mincing the broccoli even finer for better integration into the dough. But they are delicious just as they are!
Step 15
Bake in a preheated oven at 160°C (320°F) for about 20 minutes. If you rolled the dough slightly thicker, you might need to adjust the baking time or temperature. Thinner cookies tend to be crispier and tastier. Keep an eye on them to prevent burning.
Step 16
Remove the golden-brown cookies from the oven and let them cool on a wire rack. They’ll become even crispier and more delicious as they cool. Enjoy your delightful homemade potato broccoli cookies and have a wonderful snack time!
