Secret Ingredient Double Chocolate Fudge Cookies (Kid-Approved)

Mastermind Weekend 1/16

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I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.

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Happy Cookie Friday, friends! I have quite the awesome cookie recipe for you. Listen to this: Secret Ingredient Double Chocolate Fudge Cookies? Oooooh, yes, and they’re delicious.

These cookies are chocolatey, rich, not overly sweet, and a tad undercooked, like a fudge-y brownie… AND our picky eater loved them! Little did Quinn know, there were kidney beans inside! Mwhahaha!

I know some parents aren’t fans of “hiding” healthy foods inside more kid-friendly ones, but we’re ALL about it. #realife Quinn’s diet is far from perfect, so getting extra nutrients into it anyway possible is a win for us! These cookies are also gluten- and egg-free for anyone with food sensitivities.

Even though these are “healthy” cookies, they don’t taste that way at all. Mal actually brought a batch into school for his co-workers to try, and they were a hit – noting that they especially loved the fudge-y undercookedness (obviously, that’s a word), almost like brownies! Of course, you can bake these cookies a bit longer for a firmer cookie, but I highly suggest the undercooked method! 🙂

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Secret Ingredient Double Chocolate Fudge Cookies (Kid-Approved)

  • Author: Tina
  • Prep Time: 5 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 15 minutes
  • Yield: 18 1x

Ingredients

Scale

1 can (15 ounces) kidney beans, rinsed and drained

1/2 cup creamy peanut butter

1/2 cup honey

2 tbsp unsweetened cocoa powder

1 tsp baking powder

2/3 cup dark chocolate chips

1 tsp vanilla extract

pinch of sea salt


Instructions

Preheat oven to 375 degrees F.

In a food processor, add kidney beans, peanut butter, honey, cocoa powder, vanilla extract, baking powder, and salt. Process until smooth. Scrape down the sides with a spatula and process again until a thick dough-like consistency forms and no more bean pieces remain.

Stir in dark chocolate chips. Use a spoon to portion batter into 1 1/2-inch disks on a baking sheet covered in parchment paper or a silicone mat.

Bake for 10-12 minutes. Remove from oven and let cool slightly before serving. They might seem a little undercooked, but give me a little time to firm up before serving.



Nutrition

  • Serving Size: 1
  • Calories: 113
  • Fat: 5
  • Carbohydrates: 16
  • Protein: 3

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7 Comments

  1. These look great! I also have a picky eater and have no shame hiding veggies. I’m allergic to kidney beans though – do you think any other beans would work?

  2. Can’t wait to try these!! I have two picky toddlers at home who won’t eat anything “healthy.” I’m always looking for ways to sneak good food onto their plates. Keep these recipes coming!

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