Can you believe that Hummusapien turns a whopping two years old this month?! What better way to kick off the bloggy birthday bash than with healthy flourless cookies stuffed with oodles of summer squash for my lovely readers?
I know it’s usually pretty light-hearted and silly in this space, but I want to take a moment to be serious with you guys. This blog has personified my passion for food, health, and life and inspired me in ways I never could have imagined. In all honesty, I have never been more proud and humbled by anything in my entire life. Hummusapien is my baby, and I treasure having the opportunity to teach, inspire, motivate, and humor you each day. I believe I was put on this Earth to do exactly this, and I know Hummusapien is only the beginning.
If you’ve been reading from the beginning (bless your heart), you know how much this blog has grown. Hummusapien is my passion, my pride and joy, my alter-ego, my outlet for creativity, and my voice. I look so forward to pouring out my foodie thoughts to you and sharing my attempts to make this world a little healthier, one spoonful of hummus at a time. From the bottom of my heart, thank you for reading, for your support, for tolerating my weird obsession with healthy food, and for bearing with me through every bit of this humbelievable journey.
Cheers to hummus, whole-wheat pancakes and almond butter smoothies. I don’t know where I’d be without you.
I apologize for the crazy amount of dessert recipes I’ve been posting lately. But it’s birthday season, and birthdays are supposed to be chock full of treats, right? I promise that if or when I get around to using the mushrooms that have been sitting in my fridge for longer than they should, you’ll get a savory recipe in the near future.
Okay. Did you know my almond butter zucchini bars have an evil twin sister? OMG, me either! Welp, these are them…. in cookie form. I used sunflower seed butter because it’s my newest obsession and because almond butter is still MIA pretty much everywhere. I got my sunbutter at Trader Joe’s, but Whole Foods sells it as well. Now…a word about these cookies.
First off, WARNING: if you use sunbutter, the cookies will turn a weird shade of green the next day. Yes, green. Sunflower seeds contain chlorophyll, which reacts with the baking soda to give the cooking a greenish color. It’s a harmless chemical reaction and the taste won’t change, but beware. If you want to avoid that, just use almond butter instead.
Second, this is the first cookie recipe on the blog. WEIRD. Third, these have a texture more similar to fluffy cake than chewy cookies, so I hope you dig that. Third, I’m sure you’ve realized this by now, but these are healthy cookies (shocker); so don’t expect to bite into your grandma’s secret chocolate chip cookies. These ain’t them. But for a healthy, snackable cookie with no butter, no oil, no flour and no refined sugar, they sure are tasty! You could also bake the batter in an 8×8 baking dish if you don’t feel like making cookies. If you go the cookie route, just make sure to line the pan with parchment paper or use a baking mat (I use this one).
Man, time sure flies when you’re stuffing veggies in foodgasmic flourless cookies.
Flourless Sunbutter Squash Snack Cookies
- ¾ cup sunflower seed butter (or almond butter)
- 3 tbsp honey
- 1 egg
- 2 tsp vanilla extract
- 2 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 heaping cup grated summer squash with water squeezed out (about one small summer squash)
- ⅓ cup chocolate chips (optional)
- Preheat the oven to 350F.
- Line a baking sheet with parchment paper. (You can also make bars instead of cookies by baking the batter in an 8x8 baking dish for about 30 minutes.)
- Combine all ingredients except squash and optional chocolate chips in a large bowl and stir together until very thoroughly combined.
- Place grated squash between paper towels and squeeze out excess water. Fold into batter with chocolate chips, if using. The batter will be very moist and not cookie-like.
- Drop dough onto baking sheet (about two tablespoons of dough per cookie for 12 cookies total).
- Bake for 15-17 minutes. Cool on a baking sheet for about 10 minutes and then transfer cookies to a cooling rack to cool completely.
In honor of Hummusapien’s birthday, I’d love for you to comment and tell me which recipe on the blog is your favorite! I love you, I love you, I love you.