| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
cookies
|
Ingredients
- 1 (15-oz) can black beans drained & rinsed (about 1 1/2 cups cooked beans)
- 1 handful kale or spinach about 1 cup chopped
- 1/2 cup pumpkin purée the canned type
- 1 box brownie mix or 1 1/4 cup each flour and sugar + 1 tsp baking powder + 1 tsp salt + 2/3 cup unsweetened cocoa powder)
- 1/2 cup coconut flour or almond meal, or cashew meal
- 1 tsp vanilla extract
Ingredients
|
Instructions
- Preheat oven to 425 degrees.
- Blend or food process beans, kale, and pumpkin into a smooth, olive green glop (probably not wise to taste-test this…).
- Stir glop together with brownie mix and coconut flour (or almond or cashew meal).
- With slightly wet hands, form into 1 1/2-inch round balls (slightly smaller than golf balls) and drop onto an ungreased cookie sheet about an inch apart.
- Press down gently with a fork in a criss-cross fashion.
- Bake for 10-12 minutes. Cool for 5 minutes and chow down!
Recipe Notes
Nutrition information per cookie:
Nutrition Facts
Brownie Cookies
Amount Per Serving
Calories 50
Calories from Fat 4
% Daily Value*
Total Fat 0.4g
1%
Saturated Fat 0.4g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 56mg
2%
Potassium 35mg
1%
Total Carbohydrates 10g
3%
Dietary Fiber 2g
8%
Sugars 6g
Protein 1g
2%
Vitamin A
8%
Vitamin C
2%
Calcium
3%
Iron
1%
* Percent Daily Values are based on a 2000 calorie diet.