These chocolate cookies have some secret ingredients to make these healthy and nutritious.
Welcome to episode 7 of healthy cooking.
This cookie recipe includes chickpea butter and zucchini to trick even the pickiest of eaters. I use pulse power chickpea butter for added protein. Zucchini is a great veggie to add bc it's virtually tasteless and takes on other flavors well.
Check out the recipe below
3/4 cup of finely grated zucchini
1/2 cup creamy Pulse Power Chickpea Butter
1/2 cup pure maple syrup
2 tsp of pure vanilla extract
1/4 tsp of pink salt
1.5 cups of rolled oats
3/4 cup of fine almond flour
1/2 cup dark choc chips chopped
Preheat oven to 350.
Squeeze as much liquick out of the grated zucchini as possible. A cheese cloth works the best, but you can also use a paper towel or your hands.
Add to a blow and whisk together the maple syrup, chickpea butter and salt.
Once mixed, stir in oats, almond flour and dark chocolate.
Use a small ice cream scoop or your hands to roll into small balls and place on parchment lined baking sheet. Press down to flatten slightly and add extra chocolate chips if desired.
Bake at 350 for 10-19 minutes or until edges are golden brown. Allow to cool completely.
Store at room temp for 2-3 days or refrigerate for 8-10 days.
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