This original cookie recipe went viral and for good reason…these treats are easy to make and delicious. And did I mention they’re also:
EGG-FREE ✔️
DAIRY-FREE ✔️
GLUTEN-FREE ✔️
GRAIN-FREE ✔️
Since some of you commented that your cookies weren’t firming up after taking them out of the oven, I went back in the kitchen and added something to bind the batter together, plus I added another vegetable, because, why not?!
Here’s the modified recipe below:
INGREDIENTS
1 medium zucchini (this is new to the recipe!)
1 medium boiled sweet potato (skins removed)
3/4 cup unsweetened cocoa powder
3/4 cup date sugar (or coconut sugar)
1 tbsp honey
2 tbsp psyllium husk powder (this is new to the recipe!)
1/4 cup coconut oil (or vegan butter)
1 tsp vanilla extract
1/3 tsp baking powder
Pinch of salt
1/2 cup dairy free chocolate chips
METHOD
Preheat oven to 350°F
Boil your sweet potato and once it’s fully cooked, remove the skin
Add the potato to your bowl and mash it up
Grate zucchini or use a food processor to chop
Add all the other ingredients and mix
Use an ice cream scooper to divide the batter into small balls
Bake for 14-16 min
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