one of the recipes we had at our last Favorite Foods Friday get together were the 'health-by-chocolate' cookies. they were of course chocolate cookies but they had something called purple puree added. when i looked a little closer at the recipe i found out that purple puree is a mixture of blueberries and spinach! in the chocolate cookies! even better was the fact that they were so yum. anyway, they came from the Sneaky chef cookbook. if you aren't familair with this series of cookbooks you should be. simple, healthful recipes that incorporate all kinds of fruits and vegetables into ordinary everyday meals that our kids already eat. you can order the books from amazon or barnes & noble. and if you come across something you love, make sure to email us and share!
by the sneaky chef
2 cups Organic Whole Wheat Flour
1 tsp Baking Soda
1 tsp Salt
1/2 cup Hershey's Unsweetened Cocoa Powder
16 tbsp Butter, Unsalted
1/2 cup Sugar
1/2 cup Lite Brown Sugar
2 tsp Pure Vanilla Extract
2 cups Chocolate Chips, Real Semi-sweet
Purple Puree from Sneaky Chef:
1 1/2 cup frozen blueberries
1 cup Spinach Leaves
Preheat oven 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. Mix in dry ingredients on low speed. Stir in chocolate chips (and walnuts or dried berries, optional. Make two-bite cookies by dropping rounded half-teaspoonfuls, spaced 2 inches apart, onto nonstick or parchment lined baking sheets.
Bake for 12 to 14 minutes or until golden brown. Let cool on a metal rack.
Store cookies in an airtight container at room temperature.