Drew's Healthy Mint Chocolate Zucchini Cookies (Vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 27
- Amount Per Serving
- Calories: 63.1
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 58.3 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.1 g
- Protein: 1.2 g
View full nutritional breakdown of Drew's Healthy Mint Chocolate Zucchini Cookies (Vegan) calories by ingredient
Introduction
These tasty guilt-free cookies put Thin Mints to shame. (Adapted from VegWeb) These tasty guilt-free cookies put Thin Mints to shame. (Adapted from VegWeb)Number of Servings: 27
Ingredients
-
3/4 c all purpose flour
3/4 c whole wheat flour
1/4 c unsweetened reduced fat shaved coconut
1 t baking soda
1/8 t salt
2 T cocoa powder
1/2 t ground cinnamon, or to taste
2 T ground flaxseed
1/4 c unsweetened almond milk
3/4 c natural cane sugar
1 large zucchini, shredded (peeled, optional)
1/4 t mint extract
1/4 t vanilla extract
1 T coconut oil, warmed until just melted
1 c semisweet vegan chocolate chips
Directions
Preheat oven to 350 degrees F.
Mix flaxseed with almond milk in a small bowl and set aside for 5-7 minutes, or until fully thickened.
Whisk together the first seven ingredients in a large bowl.
In a separate bowl, beat together the remaining ingredients (except chocolate chips - I store mine in the freezer), including the thickened flaxseed, until well combined. Add to the dry ingredients and mix until fully incorporated (I used a large wooden spoon rather than mixers for this). Fold in the chocolate chips last.
Place heaping tablespoons of dough on parchment paper-lined baking sheets. Bake for 10-12 minutes.
Serving Size: approx. 27 cookies
Number of Servings: 27
Recipe submitted by SparkPeople user DEBIA002.
Mix flaxseed with almond milk in a small bowl and set aside for 5-7 minutes, or until fully thickened.
Whisk together the first seven ingredients in a large bowl.
In a separate bowl, beat together the remaining ingredients (except chocolate chips - I store mine in the freezer), including the thickened flaxseed, until well combined. Add to the dry ingredients and mix until fully incorporated (I used a large wooden spoon rather than mixers for this). Fold in the chocolate chips last.
Place heaping tablespoons of dough on parchment paper-lined baking sheets. Bake for 10-12 minutes.
Serving Size: approx. 27 cookies
Number of Servings: 27
Recipe submitted by SparkPeople user DEBIA002.