Green Gold and some Chocolate Chip Cookies

 

Trader Joe’s Dark Chocolate Covered Edamame inspired me.

How about we evolve the idea into a cookie, a vegan and gluten free chocolate chip cookie laden with green gold?

You need:

  • 1 banana
  • 1 medium apple
  • ½ c peanut butter
  • ¾ c brown sugar
  • ¾ c coconut oil
  • 2 t vanilla
  • 2 ¼ c oat flour
  • ¾ c rolled oats
  • ½ c ground chia seeds
  • 2 t baking powder
  • 1 t salt

 

  • 1 c shelled edamame (frozen)
  • 1.5 c dark chocolate chips

I blended everything except for the ground chia seeds, oat flour and rolled oats in my hefty Vita Mix blender. For the peanut butter, I used almond-hazelnut butter the champ husband had just freshly made but any will do. Once I had this soupy dough, I transferred it to my mixer and added the flours: oat flour, rolled oats, ground chia seeds (I grind chia in a little electric coffee grinder, perfect for flax, too, or even grinding oats into flour; we don’t even use it for coffee anymore, it’s solely a mini flour mill for us). Mix until just blended and then stir in the edamame and chocolate chips. Let sit for 5-10 min while the oven preheats to 375°. Letting it sit allows the chia to get all cozy and thicken the cookie dough a bit; this makes forming cookies easier.

If you don’t have a blender, use a fork and pulverize a ripe banana. In place of mashing an apple, use about ¾ c applesauce. The rest should work the same; just mix everything in a mixer or by hand. Again, once blended, allow to stand for a few minutes before baking.

Bake at 375° for about 10 minutes or a little more if you want them more golden. Makes 3 dozen+.

Toodle-loo!  (It just came to me the other day that that phrase must have come from the French A toute à l’heure. Pretty sure it drifted down here from Canada. I love stuff like that.)

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