Double Chocolate Zucchini Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 medium zucchini, finely shredded and squeezed of excess liquid1/2 cup applesauce⅓ cup canola oil1 tbsp agave nectar (or honey)1 tbsp vanilla 1 tsp instant coffee granules1 ½ tbsp dry Homemade Egg Replacer (or 2 eggs / egg replacers of your choice)1 tsp salt½ cup brown sugar12 packets Truvia sweetener (or ½ cup sugar)1 cup flour1 1/2 cups oat flour1 tsp baking soda1/2 cup unsweetened cocoa powder1 cup semisweet chocolate chips
Preheat the oven to 325F.
Combine the zucchini, applesauce, oil, agave and vanilla in a bowl.
Mix in the coffee, egg replacer, salt, brown sugar, sugar, flours, baking soda and cocoa.
Fold in the chocolate chips.
Drop dollops of dough about the size of a golf ball onto a greased (or parchment lined) cookie sheet, about 1” apart. Leave them mounded for thicker, more brownie-like cookies, or flatten them out slightly for crisper cookies.
Bake 10-12 minutes, (longer for unflattened, less for squished ones)
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Combine the zucchini, applesauce, oil, agave and vanilla in a bowl.
Mix in the coffee, egg replacer, salt, brown sugar, sugar, flours, baking soda and cocoa.
Fold in the chocolate chips.
Drop dollops of dough about the size of a golf ball onto a greased (or parchment lined) cookie sheet, about 1” apart. Leave them mounded for thicker, more brownie-like cookies, or flatten them out slightly for crisper cookies.
Bake 10-12 minutes, (longer for unflattened, less for squished ones)
Serving Size: Makes 30 cookies
Number of Servings: 30
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 101.8
- Total Fat: 4.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.4 g
- Protein: 1.6 g
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