Mexican Zucchini Chocolate Cookies
I was inspired by a Martha Stewart recipe and was determined to make it as healthy as possible. I made these awesome exotic cookies with a friend. The cookies created a sweet opportunity for my friend and I to catch up.
Ingredients:
2 1/4 cups almond flour or gluten free ( I used pancake/ waffle gluten free flour)
2 zucchini’s grated
1/2 cup unsweetened cocoa powder
1 1/2 cup honey or maple
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature ( or olive oil)
2 large eggs
2 teaspoons cinnamon
1/2 teaspoon chile powder (optional but I dare you)
Directions:
1) preheat oven to 400 degrees F
2) grate zucchini, mix all ingredients
3) bake for about 10 minutes
I originally was going to do regular gluten-free flour but my cheap voice screamed through me and I instead saved $2 by buying waffle/ pancake gluten-free flour. Because I saved $2 my husband commented the dessert tasted like
muffin tops
but still good. I imagine if you do regular gluten-free flour you will get a more “cookie” texture.
health benefits of zucchini:
1) lowers cholesterol
2) cancer prevention
3) reduces symptoms of prostrate health
4) anti- inflammatory ( great for muscle aches)
5) prevents heart attacks and strokes
6) lowers blood pressure
7) high in manganese
For more details: http://www.healthdiaries.com/eatthis/8-health-benefits-of-zucchini.html
Recipe adapted from http://www.marthastewart.com/336516/mexican-hot-chocolate-cookies
Readers: What other healthy substitutions do you know of in baking? Have you baked a healthy dessert recently? Please share.
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