Yes, I said the magic words “guilt-free” now, if only I could apply that to my parenting skills. These cookies are actually made from kidney beans, which initially I thought was kind of gross, but surprisingly they were very yummy! I got the recipe from thatcleanlife, I also made double dark chocolate chip cookies using the same recipe but swamping the kidney beans for black beans and replaced the coconut flour with cacao powder.
1 can Kidney Beans (no salt added, drained and rinsed)
1/8 cup Unsweetened Almond Milk
1/8 cup All Natural Peanut Butter
2 tbsps Coconut Oil (melted)
1/2 cup Coconut Flour
4 tbsps Raw Honey
1/2 tsp Cinnamon
1/8 tsp Sea Salt
1/4 cup Organic Dark Chocolate Chips
Preheat oven to 375. Line a baking sheet with parchment paper.
Measure out 1.5 cups kidney beans. Combine beans, almond milk, peanut butter and coconut oil together in a food processor. Blend until smooth.
Add in coconut flour, honey, cinnamon and sea salt. Process again until creamy. Use a rubber spatula to gently stir in the chocolate chips.
Measure out even amounts of dough onto the cookie sheet and use your hands to form into cookies. Sprinkle a few chocolate chips on each cookie and press down gently for good measure. Bake in the oven for 15 (chewy) to 20 minutes (crispy).
Not only do these look beautiful but they happen to taste great too! To top it off they are very easy to make! First you need a sugar cookie recipe (I tried making these gluten free as well and found that the cookie was a tad too crumbly).
After you’ve made your sugar cookies you want to put them in the oven for about three quarters of the time the recipe suggests. Once they’ve come out of the oven and cooled down a bit you will need to beat your egg in a small bowl with a fork. Then using your paint brush you want to coat your cookie with a bit of egg. Then place a flower on top of the cookie and brush it with some more egg to get the flower to lay “somewhat flat”. Sprinkle with a bit of sugar and voila! Put them back in the oven for the remainder time but do keep an eye on them. If the flowers burn they will turn brown and won’t be soooo purtty!
Join us on Sunday, October 20th for our popular Halloween Cookie Decorating Workshop. We’ll be making delicious sugar cookies and royal icing and learning how to use various tips to decorate our cookies.
When: October 20th
Time: 3:00 – 5:00pm
Cost: $30 per registrant, $10 for children under the age of 5
Note: Children under the age of 5 need to be accompanied by an adult.
Email us to register for the workshop: email@example.com
That’s right, our amazing Haunted House will be back for a 3rd year in a row! We’re so excited about this year’s haunted house as we’ve changed things around and added some new super scccccccccarrrry characters! We will be raising money for Holland Bloorview Kids Rehabilitation Hospital, so come on out and support this great Hospital! Join us on October 27th from 4-6pm, for treats, crafts and our spooky haunted house!
This past Sunday we hosted our annual Halloween Cookie Decorating Workshop. Our little guests were not so into the idea of Halloween colours, so our cookies are not so scary but very happy! Happy Halloween to all!!
We’ve put up our Valentine’s decorations and were getting ready for our workshop this Sunday! During the ICS Creative Treats class this past Wednesday the students made Raspberry Heart Cookies, which are filled with delicious raspberry jam. Join us this Sunday for our Valentine’s Day Baking Workshop!