Zucchini Chocolate Chip Cookies
Servings 12 cookies
Satisfy that sweet tooth with these zucchini chocolate chip cookies! They're packed with wholesome ingredients and contain no added sugar, so this is one cookie recipe that you can feel good about eating. Made with oatmeal, fruits, veggies, and chunks of chocolate they're perfectly rich, moist, chewy, and picky eater-approved! {Gluten-free, nut-free & vegan}
Ingredients
- 2 large overripe bananas
- 1/2 cup packed pitted dates soaked
- 1/4 cup softened coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 cups large flake oats
- 1/2 cup packed shredded zucchini
- 1/4 cup mini chocolate chips dairy-free
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the bananas, dates, coconut oil and vanilla to a food processor and blend until very smooth.
- Next, add in the cinnamon, salt and 1 1/2 cups of the large flake oats and run for about 4-5 seconds, or just until the oats are roughly chopped up.
- Remove the blade of the food processor, and fold in the remaining half cup of oats and shredded zucchini until evenly distributed. You can also transfer to a bowl if your food processor is small.
- Next, fold in the mini chocolate chips until distributed throughout the mixture.
- Using a large spoon, form 12 mounds of the oat cookie mixture and place on baking sheet about 1 inch apart. Do not press down on the mixture, but instead leave it in mounds on the baking sheet.
- Bake for 10 minutes. Rotate the pan and bake for an additional 7 to 9 minutes, or until cookies are slightly firm to the touch and lightly golden on top. Allow to cool for several minutes on the baking sheet before transferring to a cooling rack.
Notes
- If your dates seem hard, soak them in boiling water for 5-10 minutes to make them easier to blend
- Be sure to ring out the extra liquid from the shredded zucchini to prevent too much moisture from being present in the cookies. You can use your hands or cheesecloth to get rid of the extra moisture.
- You can sprinkle a bit of sea salt on top of the cookies as well to bring out some extra flavour.
- The cookies tend to be quite moist after baking. Let them sit for several minutes to cool. They'll firm up during this time.
Nutrition
Calories: 147kcalCarbohydrates: 21gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 1mgSodium: 29mgPotassium: 186mgFiber: 3gSugar: 9gVitamin A: 42IUVitamin C: 4mgCalcium: 18mgIron: 1mg
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