Chocolate Zucchini Cookies
Nutritional Info
- Servings Per Recipe: 36
- 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
View full nutritional breakdown of Chocolate Zucchini Cookies calories by ingredient
Number of Servings: 36
Ingredients
-
⅔ cup (175 grams) coconut oil, melted (refined for no coconut taste)
⅓ cup (Ύ dl) unsweetened apple sauce
Ύ cup (1Ύ dl) coconut sugar / unrefined sugar / granulated sugar
1 egg
2 teaspoons vanilla
1 cup (2⅓ dl) zucchini
Ύ cup (90 grams) whole wheat or whole spelt flour
1 teaspoon baking soda
⅓ cup Dutch-process cocoa powder
1Ύ cup (146 grams) quick oats*
Ό cup(22 grams) oat flour*
1 cup (180 grams) semi-sweet chocolate chips (for dairy-free, use Enjoy Life chocolate chips)
Tips
To make your own quick oats, pulse traditional rolled oats in a coffee grinder (once) or food processor (3-5 times) until the oats resemble quick oats.
To make your own oat flour, grind quick oats in the same way until they resemble flour. In my coffee grinder, this takes only 2-3 seconds but it'll take a little longer in a food processor.
Directions
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.