GLUTEN-FREE GRAIN-FREE VEGETABLE POWER ADD THIS TO YOUR FAVORITES!
You know how you go and check out recipe blogs and you have to scroll down a mile to get to the actual recipe? Well. I’m making it simple today: I’ll start with the recipe.
These cookies speak for themselves and are a versatile dessert (scroll down to see how)
Ingredients:
- 1 avocado
- 1 tablespoon avocado oil or sunflower seed oil
- 1/2 cup raw coconut palm sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 teaspoon molasses
- 1 heaping teaspoon or a few packets of stevia powder
- 1 cup chick pea (garbanzo bean) flour or a gluten-free flour mix
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3 tablespoons cocoa or carob powder or a combo (I used carob here)
- 1 cup butterfat-free chocolate chips (Trader Joe’s and Sunspire’s chocolate chips are vegan)
- Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Peel and pit the avocado. Put it into the bowl of a mixer with the oil, and sugar. Beat until smooth. Add the egg, vanilla, molasses and stevia. Beat again until smooth, scraping down sides of bowl.
- In another bowl, sift the flour, baking soda, salt and cocoa or carob powder. Add to the mixing bowl. Beat until smooth. Scrape down the sides of the bowl if necessary and beat on low until mixed.
- Stir in chocolate chips.
- Measure out 1 tablespoon batter for each cookie, spooning it onto the prepared pan. Alternatively use a small cookie scoop. Decorate with more chocolate chips if desired.
- Bake for 10-11 minutes or until cookies are set. Makes about 22.
Do you have a child who has a hard time eating their veggies? Well then these cookies are a must in your house. Think, if his or her smoothie has a carrot or kale in it, their cereal has berries and seeds in it and their cookies have chick peas and avocados, they are getting what they need…maybe not to the extent you want right now, but it is good and is a step in the right direction.
Maybe you’re the one who doesn’t like veggies. Then this is for you too!
Please try these and comment below once you have made them.
See more options:
- Instead of chocolate chips, use chopped nuts, coconut, dark chocolate chunks, chopped dried cherries or blueberries.
- Consider making the cookies bigger and using them for ice cream sandwiches. Make sure the ice cream is soft enough to spoon onto and sandwich between two cookies.I left out the chocolate chips when I made them for sandwiches, but you surely don’t have to.
- Fill cookies with a healthy whoopie pie filling. I’m working on a healthy filling and will post it as soon as I have one. for now, coconut whipped cream works great as does homemade marshmallow cream.
Blessings!
CR
Fit For the Kitchen 