NUT BUTTER BROWNIE COOKIE BITES
This might just be a dream come true! I’m not going to lie. Were it up to me, I would actually make Peanut Butter and Chocolate into their own food groups. They would absolutely be promoted to the world of SUPERFOODS that must be consumed daily for proper health.
Happily, both peanut butter and chocolate DO have health benefits, especially when used properly, in the correct form. Take peanut butter. It’s a great source of protein, vitamins, minerals, and antioxidants, though many PB’s have added sugar and salt. The exact same can be said about for chocolate, in which dark chocolate, in particular already is touted as a superfood to be eaten in moderation. These two foods, when kept unadulterated, are super additions to your diet. So, it’s no surprise that I’m constantly dreaming of chocolate/peanut butter indulgences to celebrate just about anything. And, the summer months lend themselves nicely to these decadent treats.
Today, I got busy putting my two “SUPERFOODS” together for a GUILT FREE CELEBRATION. In a clandestine effort to add health to my afternoon treat, I’ve added flax seeds for their high omega 3 fatty acids (think heart health), zucchini – skin and all- for added vitamins, minerals, and fiber, as well as almonds and chocolate protein powder to boost the protein content.
My kids know I’ve been brewing up something spectacular, and today is no exception. These were rated a “10” on our scale of 0-10! Get baking and “NO,” you don’t have to tell your kids that these are actually HEALTHFUL! ENJOY! These will be a favorite in your home too!
NUT BUTTER BROWNIE COOKIE BITES, makes 20-24
Author: Kristen Tinker
1/2 cup almond flour
1/2 cup oatmeal flour
2 TBSP Madhava maple cinnamon agave syrup (or Maple Syrup with a sprinkle of cinnamon)
1 TBSP coconut oil
1/8 tsp fine sea salt
- Preheat oven to 350 degrees and line mini-muffin tins with 3″x3″ parchment paper squares.
- Mix flours, syrup, oil, and salt in small bowl until dough comes together.
- Drop rounded 1 tsp dough “balls” into mini muffin tins and push down, into a disc, to cover the bottom of each muffin tin.
- Bake for 5- 8 minutes until golden brown.
BROWNIE FILLING INGREDIENTS:
1/2 cup nut butter (I used peanut butter; other nut butters could be used)
1/2 cup grated zucchini, do not squeeze moisture out of zucchini
3 rounded TBSP Purium’s Chocolate MVP Protein powder (or Cocoa powder)
2 TBSP maple syrup
1/2 tsp baking soda
1 TBSP coconut oil (may add additional if the dough is too dry)
1 TBSP ground flax seeds
1/4 cup Enjoy Life Vegan Chocolate Chips, plus more for sprinkling atop
** A pinch of salt and/or a dash of vanilla extract may be added to taste, though I did not add either and they were great!
FOR FILLING: Mix all ingredients in a small bowl until well incorporated. Scoop scant 1 TBSP of brownie mixture atop crust discs. Sprinkle tops with extra chocolate chips and bake 5-8 minutes more in 350 degree oven until brownie consistency. DO NOT OVERBAKE!
ENJOY AS IS OR TOP WITH CHOCOLATE COCONUT CREAM.