I had a Vision Board Workshop scheduled and then an unexpected snow happened that prevented me from getting to the store. Therefore, I had to piece together ingredients and hope for the best! And my prayers were answered because they were DELICIOUS! And a hit at the Vision Board Workshop, win, win! Therefore, if you only have Almond flour or only have Gluten Free All purpose flour, then use 1 cup of each instead of 1/2 cup of each. I just happened to only have 1/2 a cup of each left. However, the combination of the two worked great!
Health Benefits:
- Zucchini: Loaded with Vitamin C that can help your blood cells function better.
- Ginger: A great anti-inflammatory aid that can help with stomach aches and reduce muscle pain and soreness.
- Cacao: Can help improve mood because it contains an adrenaline chemical that is created when we get excited.
Fun Fact:
These cookies turn green…literally! But don’t be alarmed; it’s totally edible and delicious! Place in fridge for longer shelf life.
- 1/2 Cup Almond Flour
- 1/2 Cup 1-1 Gluten Free Flour
- 1/2 Cup Peanut Butter Powder
- 1 tsp Baking Soda
- 1 Tbsp Cinnamon
- 1 tsp Ginger
- 1/4 tsp Salt
- 2 Ounces Cacao (Unsweetened Chocolate)
- 1 Egg
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 2 Tbsp Sunflower Butter or Peanut Butter
- 1 Medium Zucchini peeled and shredded
- 2 Tbsp Coconut Oil
- 1/2 Cup Coconut Sugar
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Peel, shred and then ring out excess water of the zucchini and set aside.
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Mix sugar, sunflower butter, coconut oil and zucchini together. Then add egg, vanilla and almond extract. Blend again to ensure all wet ingredients are mixed together.
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I mixed all dry ingredients (except cacao!) into a measuring cup but bowl works too. Add to the food processor, blend or hand-mixer and mix all together.
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Place in pre-heated 350 degrees oven for 12-15 minutes. The batter is wet and sticky. I had to wet my hands with water to help shape them.
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I always sprinkle salt on the top but my brother said he preferred it without. So…totally up to you!