Black Bean Zucchini Cookies

October is National Cookie Month! Cookies don’t have to weigh down your diet. Try this delicious alternative!

Featuring Tamara Rhodes, MS, RD, LDN

Adapted from “Hummusapien”

Ingredients

  • 1 (15.5-ounce) can black beans, drained and rinsed
  • 4 dates, pitted
  • 2 tablespoons creamy almond butter
  • ¼ cup old-fashioned rolled oats
  • ¼ cup unsweetened cocoa powder
  • ½ cup sugar (can use half sugar substitute)
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 zucchini, shredded and moisture squeezed out
  • 1/3 cup mini chocolate chips

Cooking Time: 17 Minutes

Recipe Serves: 15 cookies

Directions

  1. Preheat oven to 350°F. Spray a baking sheet with cooking spray; set aside.
  2. Add all the ingredients (except zucchini and chocolate chips) to a large food processor. Process until mixture is very smooth (like hummus), scraping down the sides as needed.
  3. Add the zucchini and process for another 30 seconds, or until well-combined.
  4. Stir in the chocolate chips.
  5. Spoon batter onto baking sheet in even mounds. Wet hands and pat down into smooth cookie shapes. Bake for 15 minutes. Allow to cool; store in the refrigerator.

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UPMC Harrisburg is a nationally recognized leader in providing high-quality, patient-centered health care services in south central PA. and surrounding rural communities. UPMC Harrisburg includes seven acute care hospitals and over 160 outpatient clinics and ancillary facilities serving Dauphin, Cumberland, Perry, York, Lancaster, Lebanon, Juniata, Franklin, Adams, and parts of Snyder counties. These locations care for more than 1.2 million area residents yearly, providing life-saving emergency care, essential primary care, and leading-edge diagnostic services. Its cardiovascular program is nationally recognized for its innovation and quality. It also leads the region with its cancer, neurology, transplant, obstetrics-gynecology, maternity care, and orthopaedic programs.