Chocolate Raspberry Zucchini Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 1/2 oz salted butter1 tbsp honey2/3 cup raspberry cocoa (or regular Dutch Processed)1/3 cup granulated sugar1/3 cup packed dark brown sugar1/3 cup nonfat plain Greek yogurt 1 tbsp cold brewed coffee3/4 cup all-purpose flour1/2 cup oat flour1/4 cup quick oats (not instant)1/4 tsp baking soda1/2 tsp salt1/2 cup finely shredded zucchini (no need to peel)2/3 cup raspberry chocolate chips
Preheat oven to 350°F and line a large baking sheet.
In a large bowl in the microwave (or saucepan over medium heat) melt the butter.
Stir in the honey, cocoa powder and sugars.
Beat in the yogurt and coffee until smooth.
Add flours, oats, baking soda and salt. Mix in well.
Fold in the zucchini and chocolate chips.
Drop tablespoons 2" apart onto the sheets.
Bake for 10 minutes. Cool on the sheets 5 minutes then transfer to a wire rack and cool completely.
Serving Size: Makes 14 cookies
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl in the microwave (or saucepan over medium heat) melt the butter.
Stir in the honey, cocoa powder and sugars.
Beat in the yogurt and coffee until smooth.
Add flours, oats, baking soda and salt. Mix in well.
Fold in the zucchini and chocolate chips.
Drop tablespoons 2" apart onto the sheets.
Bake for 10 minutes. Cool on the sheets 5 minutes then transfer to a wire rack and cool completely.
Serving Size: Makes 14 cookies
Number of Servings: 14
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 182.2
- Total Fat: 8.1 g
- Cholesterol: 11.9 mg
- Sodium: 53.6 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 3.3 g
- Protein: 3.7 g
Member Reviews