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  • Writer's pictureCrystal Munegatto

Zucchini Chocolate Chip Cookies

When it comes to cookies, I cannot help myself. So when I found this recipe, I was over the moon. They’re incredibly soft and chewy, yet the recipes contain NO butter, refined flour or sugar and still taste indulgent!

// Ingredients

  • 1 cup instant oats

  • ¾ cup whole wheat flour

  • 1 ½ tsp baking powder

  • 1 ¼ tsp ground cinnamon

  • ¼ tsp ground nutmeg

  • ¼ tsp salt

  • 2 tbsp coconut oil or unsalted butter, melted and cooled slightly

  • 1 large egg, room temperature

  • 1 tsp vanilla extract

  • ½ cup pure maple syrup

  • 1 cup freshly shredded zucchini

  • 2 tbsp chocolate chips

// Directions

  1. Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.

  2. Whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini and the chocolate chips.

  3. Chill the cookie dough for 30 minutes.

  4. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula.

Enjoy my people!

Recipe Source Amy's Healthy Baking

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