Sneaky Gingerbread Cookie Recipe

I found this really yummy gingerbread recipe (from the cookbook "The Sneaky Chef to the Rescue" by Missy Chase Lapine) that sneaks in vegetables (I'm always trying to get my kids to eat veggies) and are only about 60 calories a piece. Thought I'd share...(by the way, my kids love them!). You start with a couple of purees that you make ahead and add to the recipe. In this recipe you need the orange puree and the flour blend...

Orange Puree

1 Medium sweet potato, peeled and chopped
3 Medium to Large carrots, peeled and sliced into thick chunks
2-3 tablespoons of water

Boil the chunks of carrots and sweet potatoes until they are soft. Drain. Put them into the food processor with the water and puree it until it is soft

Flour Blend

1 cup all-purpose flour
1 cup whole wheat flour
1 cup unsweetened wheat germ

Combine all the flour and wheat germ and mix well.

Gingerbread Cookies

3 Cups flour blend
1/2 teaspoon each baking soda and salt
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 cup canola or vegetable oil
1/2 cup packed brown sugar
1/3 cup molasses
1/2 cup Orange Puree

In a large mixing bowl, whisk together the flour blend, baking soda, salt, ground ginger, and cinnamon, and set aside.
In another mixing bowl, whisk the oil, sugar, molasses, and Orange Puree. Add dry ingredients to the wet and mix well (using your hands) until a moist dough forms.
Preheat oven to 350 degrees. Lightly grease a cookie sheet. Form the dough into small balls and place them on the cookie sheet. Then use the palm of your hand and press the dough down until they are about 1/8 or 1/4 inches thick. Bake for 10 minutes then let cool.