Zucchini Chocolate Chip Cookies
Soft and chewy zucchini chocolate chips cookies with a hint of cinnamon for the perfect treat any time of day.
Servings: 12 cookies
Ingredients
- 1 cup oat flour 120 g
- 1/2 cup rolled oats 50 g
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup brown sugar coconut sugar or cane sugar (50 g)
- 1/4 cup plant-based milk 50 mL
- 1 cup grated zucchini 150 g
- 1/4 cup peanut butter 60 g
- 1/2 cup chocolate chips or dark chocolate chips 80 g
- 1 tsp pure vanilla extract 10 mL
Instructions
- Preheat the oven to 350 F (170 C) and line a large baking tray with parchment paper.
- In a large bowl, stir together the oat flour, rolled oats, baking soda, cinnamon and brown sugar.
- Finely grate zucchini with a box grater then add the shredded zucchini, peanut butter, milk, vanilla and chocolate chips. Fold together until a dough forms. It might appear dry at first but keep stirring until all the dry ingredients are wetted.
- Place the dough in the refrigerator for 10-15 minutes. This will make it easier to form the cookies.
- Roll the dough into tablespoon sized balls and place on the baking sheet.
- Bake for 10-15 minutes, until light golden brown around the edges. Cool at room temperature before handling to allow them to firm up.
Video
Notes
- For a lower-sugar, healthier alternative to chocolate chips, try different add-ins like walnuts, raisins or pecans.
- Let cool completely then store in an airtight container at room temperature for 3 days, in the fridge for up to 1 week or freeze in a freezer-safe container or bag for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 101kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Sodium: 82mg | Fiber: 2g | Sugar: 11g