Chocolate Zucchini Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
•⅔ cup (175 grams) coconut oil, melted (refined for no coconut taste)•⅓ cup (¾ dl) unsweetened apple sauce•¾ cup (1¾ dl) coconut sugar / unrefined sugar / granulated sugar•1 egg•2 teaspoons vanilla•1 cup (2⅓ dl) zucchini•¾ cup (90 grams) whole wheat or whole spelt flour•1 teaspoon baking soda•⅓ cup Dutch-process cocoa powder•1¾ cup (146 grams) quick oats*•¼ cup(22 grams) oat flour*•1 cup (180 grams) semi-sweet chocolate chips (for dairy-free, use Enjoy Life chocolate chips)
Directions
1.In a large bowl, combine all the wet ingredients (coconut oil through zucchini) together and set this aside.
2.In a medium bowl, mix together the flour through oat flour.
3.Add the dry mix to the wet and stir, just until combined.
4.Stir in the chocolate chips.
5.Cover and refrigerate the dough for at least 2 hours. It should be scoopable and no longer runny.
6.Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with a Silpat or piece of parchment paper.
7.Form the dough into 1½" balls and place 2 inches apart on the baking sheet.
8.Bake for 6 minutes. They will still be very soft when you remove them from the often but they will continue to cook.
9.Immediately remove the cookies from the cookie sheet and let cool on a wire rack.
10.Store covered in the refrigerator for up to 1 week.
Serving Size: 36
Number of Servings: 36
Recipe submitted by SparkPeople user DUTCHBUTT.
1.In a large bowl, combine all the wet ingredients (coconut oil through zucchini) together and set this aside.
2.In a medium bowl, mix together the flour through oat flour.
3.Add the dry mix to the wet and stir, just until combined.
4.Stir in the chocolate chips.
5.Cover and refrigerate the dough for at least 2 hours. It should be scoopable and no longer runny.
6.Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with a Silpat or piece of parchment paper.
7.Form the dough into 1½" balls and place 2 inches apart on the baking sheet.
8.Bake for 6 minutes. They will still be very soft when you remove them from the often but they will continue to cook.
9.Immediately remove the cookies from the cookie sheet and let cool on a wire rack.
10.Store covered in the refrigerator for up to 1 week.
Serving Size: 36
Number of Servings: 36
Recipe submitted by SparkPeople user DUTCHBUTT.
Nutritional Info Amount Per Serving
- Calories: 102.1
- Total Fat: 5.7 g
- Cholesterol: 0.0 mg
- Sodium: 40.2 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 1.2 g
- Protein: 1.3 g
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