Cookies with a Twist

After seeing Christie's modified cookie recipe, I got super excited to try it myself.  Note: eating two in one day can make you feel kind of bloated... however, that being said, they are great protein and totally satisfy my crunchy munchy cravings!

Ingredients:

1 Cup Chopped Fugi Apples, skin on
1 Banana
1 Cup Raw Almonds
1 Cup Hazel Nuts 

1 Cup Shredded Zucchini

1/2 Cup chopped dates

1 Tbsp Almond Butter
2 Tbsp Cinnamon
2 Tsp Vanilla
2 Tsp Coconut Oil (melted)
3 Eggs

Directions:

Preheat your oven to 350 degrees.

Place your almonds and macadamia nuts in your food processor and pulse until finely chopped.  Or if you are feeling especially strong (note, seeing as I don't own a food processor, by default, I was feeling especially strong!) - use a knife and cutting board.  Place chopped nuts into a mixing bowl.  Follow the same with your apple, banana, dates, and zucchini.   Add almost butter, cinnamon, vanilla, coconut oil, and eggs and mix well using a hand mixer or your muscles.

Form golf-ball sized scoops with your hands (super gross, but way easier) on a  parchment-lined cookie sheet.  Flatten into a "cookie" shape and bake for 15-20 minutes.  Bottoms should be lightly browned. 17 minutes was the ticket!  They were firm yet still nice and chewy.