Hi. I'm Becky, and I love to eat. 

Healthy Blueberry Lemon Zucchini Cookies

Healthy Blueberry Lemon Zucchini Cookies

I'm going to see my niece, Ida, tomorrow. She's 1 1/2 years old. She is more motivated by food than my dog. In an effort to ensure she like me more than her other Zia whom I'll be visiting with, I'm baking cookies to bribe her. But clean treats! I don't want to pump her full of junk, I want to feed her healthy goodness! I thought I was going to make clean muffins with this zucchini, and once I added in the coconut flour, BOOM! Cookie dough consistency! Never trust coconut flour, it is fickle and dependent on the weather! Muffins aside, everyone loves a cookie! These little treats are quick and easy to whip up, and the ingredients aren't too fussy. First, look at how cute Ida is.

Ida Haru, hunting for food. Or birds. Or dogs.

Ida Haru, hunting for food. Or birds. Or dogs.

 

Healthy Lemon Zucchini Cookies

  • 3/4 cup Greek yogurt
  • 1 1/4 cup shredded zucchini
  • zest of 1 lemon
  • juice of 1 lemon
  • 1 cup apple sauce
  • 1/2 cup egg whites
  • 3/4 cup blueberries
  • 1 tsp cinnamon
  • 3/4 cup shredded unsweetened coconut
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 cup stevia
  • 2 tbsp pure maple syrup
  • 1 1/2 cup coconut flour
lemon blueberry coconut cookies 4.jpg

Preheat the oven to 350*. Mix wet ingredients in a large bowl. Add in dry ingredients and mix well, until the flour is smooth. Roll into balls and place on lined cookie sheets. Press flat with a fork. Place in oven and bake for about 17 minutes. You want them to get a touch golden while still staying soft. LET THEM COOL COMPLETELY on the cookie sheet. No, for real, do this! Once they are cooled, eat dem all in one sitting ;)

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