April 22, 2020

I wanted to make a chocolate cookie that was full of good things to pack on my daughter’s school lunch! These turned out so good, I’m going to pack them on my lunch, too! I would say they are a mix of a muffin and a cookie – which is the best of both worlds to me! I will be popping these cookies in the freezer, and taking one out each day to pack for lunches! Hope you enjoy!


1 small zucchini, grated 
1 small apple, grated
1 small banana
1 egg
1/4 cup maple syrup 
1 tsp vanilla
1 cup whole wheat flour
1 cup spelt flour
1/4 cup cacao powder
1 tsp baking powder
1 tsp baking soda
chocolate chips for on top of the cookies


Preheat oven to 350 F. In a mixing bowl, mash the banana until it is smooth. Next, add the zucchini, apple, egg, maple syrup and vanilla. Stir until combined. Then add the whole wheat flour, spelt flour, cacao powder, baking powder and baking soda. Mix until everything is combined. Roll the dough into small balls and place on a cookie sheet. Top each cookie with 3-4 chocolate chips and press down to flatten the cookie slightly. Bake for approx. 12 minutes or so. Once cooled, store in an air tight container. Eat within a few days, or store in the freezer and take out as needed.

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