You will be pleasantly surprised when your kids will bite into these yummy vegan and gluten-free chocolate chip cookies and you tell them they just ate their “greens” and they want more!
I added a mix of kale, spinach and collards but you can just stick with one green leafy veggie too. Oh … btw….my traditional Italian papa try them and now he can’t stop eating them!
Ingredients for 12
3/4 cup gluten-free flour mix http://bobsredmill.com
1/2 cup coconut sugar or Lakanto monkfruit sugar http://rawelements.ca (Enter CODE: food4u to get 10% off)
1/2 tsp baking soda
1/4 tsp sea salt
1/4 cup chocolate chips
2-3 tbsp milk of choice
2 tbsp tahini or coconut oil
1/2 tsp pure vanilla extract
1 cup raw leafy greens, such as kale or spinach (I used frozen and let them thaw completely then drained them from excess water)
Directions:
- Preheat oven to 325F and line a baking sheet with parchment paper.
- Place all ingredients in a food processor and pulse until well blended and doughy.
- Take a measuring spoon and place dough about 1 cm apart on cookie sheet, gently flattening them to a round shape.
- Bake for 10 minutes, remove from oven and allow to cool completely.