Surprise Chocolate Chip Cookies

I found this post in my drafts and thought I had already posted it, but alas, I had not. So when I said in yesterday's post that I had slipped zucchini into cookies, these were the cookies I made.

Surprise Chocolate Chip Cookies:

1 large zucchini pureed in a blender
2/3 c. agave
1/2 c. softened coconut butter
1 1/2 c. oats ground into powder
1 1/2 c. oat groats ground into flour
1/2 c. cacao powder
1 cayenne pepper chopped into flakes or 1 t. cayenne
1/2 t. vanilla
1 c. chopped walnuts
1 c. cacao nibs

Blend zucchini puree, agave, coconut butter and vanilla in a high-speed blender. Set aside. Mix oat powder, oat flour, cacao powder, and cayenne pepper in a big bowl. Stir the wet mixture into the dry mixture. Combine well. Stir in walnuts and cacao nibs until thoroughly incorporated. Spoon mixture onto a Teflex lined dehydrator sheet using an ice cream scoop or large spoon. Shape the cookies as large or as small as you desire. Dehydrate at 105 degrees for five hours. Flip cookies and remove Teflex sheet and dehydrate a couple more hours until the cookie is still chewy but holds its shape and texture. Makes one dozen large cookies.

Chocolate Icing: optional

1 c. raw agave
1/3 c.  plus 1 T. c. raw cacao powder
1 t. vanilla
1/2 to 1 cayenne pepper
pinch of sea salt
1/4 c. coconut oil

Blend all ingredients in a high speed blender. Drizzle onto cookies and refrigerate for 30 minutes so icing can set. The icing will still be a drizzle and won't get hard like a frosting, but just lick the extra off your fingers and enjoy.