The perfect healthy cookie that you AND your kids will love!!
- 1 1/4 cup whole wheat flour
- 1/2 cup creamy peanut butter (or ANY creamy nut butter as long as it has the same texture/consistency as a creamy peanut butter – some nut butters are fairly dry)
- 1/2 Teaspoon baking soda
- 1/4 cup applesauce
- 1 very ripe, mashed banana
- 1/2 Teaspoon kosher salt
- 1 egg, beaten
- 1/4 Teaspoon vanilla
- 2 Teaspoons brown sugar (optional – you really only need this if you are using a sugar-free nut butter)
- 1/2 – 3/4 cup semi-sweet chocolate chips (depends on how chocolate-y you want them) (make sure they are dairy-free if that is important to you)
- 1/3 cup carrot (use peeler to peel strips of carrot and then roughly chop)
- 1/3 cup spinach (roughly chopped)
- 2–3 Tablespoons of zucchini (just peel off the green, outer layer of the zucchini with peeler and then roughly chop)
- sea salt (optional)
- Preheat oven to 375.
- Combine whole wheat flour, baking soda and salt in large bowl.
- In separate medium bowl, combine mashed banana, beaten egg, applesauce, vanilla, peanut butter and brown sugar; Mix well.
- Add spinach, carrots and zucchini to wet ingredients and fold together.
- Combine both bowls and then add chocolate chips. Mix.
- Take cookie sheet and lightly spray with non-stick.
- Take generous Tablespoons of dough and place on cookie sheet OR take 2-3 Tablespoons of dough and roll into a ball in your hand, place on cookie sheet and gently flatten into circle.
- Sprinkle with sea salt (optional).
- (Note: cookies will not raise much or spread out)
- Cook at 375 for approx. 8-10 minutes or until the bottoms start to brown.
- Place on cooling rack.
- (note: how many cookies this recipe yields depends upon how big your cookies are. If you are just making them 1-2 Tablespoons big, you will yield approximately 16-20 cookies)