Cookies are an excellent way of sneaking in extra nutrients.  In general, the more the ingredient resembles "normal" ingredients, the less likely a child is to notice.  For example, items such as protein powder and ground flax seed have a texture similar to flour.  Apple sauce can easily replace some amount of fat in the recipe without compromising the texture.  Whole grain flours can be used instead of white flour.  Nuts and seeds will generally be noticed, but nut butters may go undetected.  Almond butter is a healthier option than peanut butter.  Most children are fine with oatmeal in their cookies and oats are a good source of fibre and and nutrients such as protein, zinc, and iron.  For more ideas, check out the book Smart Cookies by Jane Kinderlehrer.

Brenna Leah Cashman, RNCP