Here’s a Sneaky Chef recipe that’s MEGA kid (and grown-up) friendly! The added “purple puree” is 100% undetectable, and the cookies themselves are soft and tasty. It converted really easily to dairy free too. HIGHLY recommend this one (and I’ve actually tried it, unlike that sea salt brownies disaster, sorry girls!).
Health by Chocolate Cookies by The Sneaky Chef
1/2 cup whole wheat flour
1/2 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp salt
1/4 cup unsweetened cocoa powder
8 Tbsp butter (or substitute)
1/4 cup sugar
1/4 brown sugar
1 tsp pure vanilla
6 Tbsp Purple Puree (see below)
1/2 cup semi-sweet choc chips
Preheat over to 375 degrees. Remove butter from refrigerator to let soften. In a large bowl combine flour, baking soda, salt and cocoa powder. Set aside.
In the bowl of an electric mixer, beat butter and both sugars until creamy. Beat in egg, vanilla, and Purple Puree.
Mis in dry ingredients on low speed. Stir in choc chips. Make small cookies by dropping rounded teaspoonfuls, spaced 2 inches apart onto nonstick or parchment lined baking sheets.
Bake 12-ish minutes.
3 cups raw baby spinach or 2 cups frozen chopped spinach
1 1/2 cups blueberries
1 tsp lemon juice
3-4 Tbsp water
Wash spinach. Put in a pot and cover with water. Bring to a boil and turn heat to low. Simmer for 10 minutes. Drain.
Fill food processor or blender with spinach, blueberries, lemon juice and 2 Tbsp of water. Puree on high until as smooth as possible. Add more water if necessary.
Freeze in 1/4 cup bags (approx 1- 1 1/2 cups total)
The Purple Puree can be added to these cookies, brownies, Chocolate cakes, taco mix, burgers, etc. It’s a great way to add extra nutrients without anyone being the wiser!