Sneaky Goodness with Hidden Veg
Recently, we’ve started to get creative and find ways to sneak unexpected vegetables into our baking. It all started a few years ago at a family dinner when we tried a flourless chocolate mud cake. It tasted really good! Then we were informed that the cake had a secret ingredient: beetroot! Wow we thought! This is a genius way to add more goodness into anything that’s baked!
So we added avocado to our brownies (we’re calling them Chocado brownies!), and we’ve also created Spiced Pumpkin Muffins. Now that tradition continues- we’ve found a way to sneak pumpkin into a chocolate cookie!
We bet you’ve never imagined cacao being combined with pureed pumpkin in a cookie, but trust us: this is an awesome invention! The pumpkin helps create a soft, fudgey cookie, and also lends an extra bit of sweetness. And the good thing is: you can relax and enjoy these cookies guilt free guilt free as these beauties have zero nasties in them! They are only filled with ingredients that will nourish your body!
Enjoy these brownies with a delicious hot beverage – like our delicious Chai Latte!
- 1/2 cup Pureed Pumpkin
- 2 cups Almond Meal or LSA
- 2 tbs melted Coconut Oil
- 1-2 tbs Honey
- 1 tbs Cacao
- 1 tsp Cinnamon
- 1 tsp 100% Vanilla Extract
- Pinch of Pink Himalayan Salt
- Preheat the oven to 180 degrees and line a tray with baking paper
- First, mix all of the dry ingredients together in a large bowl
- Add the wet ingredients to the bowl
- Gently mix together, this will form a thick batter
- Roll the batter into small sized balls
- Place the balls onto the baking tray
- Using the back of a fork, press down onto the balls to flatten (this will also create a pretty indent!)
- Bake for 10-12 minutes or until golden
- Allow to cool before eating
- Store in the fridge for 3-5 days (if they last that long!)
Nourishing Your Essence – always!
Matt and Nat
2 replies to "Guilt Free Gluten Free Chocolate Cookies"
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