October is National Cookie Month — but every month can be cookie month with these stealthy, healthy, but yummy cookies.
Cookies don’t have to weigh down your diet. Try this delicious alternative!
Adapted from “Hummusapien”
Cooking time:17 minutes
Recipe serves: 15 cookies
Ingredients
- 1 (15.5-ounce) can black beans, drained and rinsed
- 4 dates, pitted
- 2 tablespoons creamy almond butter
- 1/4 cup old-fashioned rolled oats
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sugar (can use half sugar substitute)
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 zucchini, shredded and moisture squeezed out
- 1/3 cup mini chocolate chips
Directions
- Preheat oven to 350F. Spray a baking sheet with cooking spray; set aside.
- 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.
- Add the zucchini and process for another 30 seconds, or until well-combined.
- Stir in the chocolate chips.
- 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.
Editor's Note: This recipe was originally published on , and was last reviewed on .
