October 19, 2014 Leave a comment
Ever thought to put veggies and beans into brownie mix and then turn them into cookies? Wait, that’s not what you think about as you lie in bed at night? Oh. Well, I’ve taken on the age-old question and attempted an answer: How do we make brownies a complete meal? Announcing the High & Mighty Brownie Cookie. High in nutrients, mighty in taste and energy. And while I still serve them for dessert, they can certainly pass for a side dish or maybe even a main squeeze…
High & Mighty Brownie Cookies
1 (15-ounce) can black beans, drained & rinsed (about 1 1/2 cups cooked beans)
Large handful kale, about 2 cups chopped
1/2 cup pumpkin puree (the canned type)
1 box brownie mix
1/2 cup coconut flour, almond meal, or cashew meal
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!
Nutrition Information Per Cookie: 74 calories, 1 g fat, 36 mg sodium, 0 mg cholesterol, 11 g carbohydrate, 2 g fiber, 6 g sugar, 1 g protein, 21% vitamin A, 3% iron.
Now you (or at least I) can rest soundly. Cheers to chocolate! xo