Submitted by: Ruthie B
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Servings: 6
I experimented and made a chocolate, almond, coconut cookie and added ..........wait for it......kidney beans and avocado to boost the nutrition!
1/2 c. shredded coconut
2 tbsp. cacao powder
1 tsp. sea salt
4 tbsp. honey, raw
2 tsp. baking powder
1/2 c. walnuts
1/2 c. chocolate chips
1 tbsp. water
2 egg
2 tsp. vanilla extract
1 tsp. almond extract
1/2 c. coconut oil
1 canned kidney beans
1/2 avocado
2 c. almond flour
Beat eggs by hand, add vanilla and almond extract, then coconut oil and mix well.
Put kidney beans and avocado in a food processor and blend til creamy. Add to egg and oil.
Combine all dry ingredients (almond flour, coconut, stevia, salt, cocoa powder, baking powder)
You may need to add one Tablespoon of water if batter seems stiff, depending on what type of sweetener you use. I think it would be fine without it also.
Add dry ingredients to wet ingredients.
Add chocolate chips and chopped walnuts.
Drop by rounded teaspoonfuls, pressing each one down slightly.
Bake at 350 degrees for at least 15 min, longer if you want them more dry.
These cookies will be mounded in shape after they bake, not flat.
Let cool, then transfer carefully to a plate or plastic container and store in frig or freezer.
These cookies are packed with protein from the beans, almond flour and walnuts, and also contain the good fats from coconut oil and avocado. Very filling!
Makes about 24 cookies
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