Zucchini Cookies with Chocolate Chips

chocolate-chip-zucchini-cookies-on-plate

Zucchini Cookies with Chocolate Chips

These healthy little soft-baked cookies are a yummy treat or snack to share. Rolling the shredded zucchini in a towel helps ensure that the excess moisture is absorbed—and doesn't wind up in the batter.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 62kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup whole wheat flour
1 cup quick oats
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup grated zucchini (squeezed very, very dry)
1/2 cup applesauce
3 tablespoons coconut oil (melted, and cooled slightly)
2 tablespoons maple syrup
1/4 cup mini chocolate chips or raisins

Instructions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Place grated zucchini onto a clean towel. Spread out, roll up, and press to remove as much moisture as possible.
Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
Portion out tablespoon sized balls of dough onto the prepared baking sheet and press down until about 1/4-1/2 inch thick. Space them about an inch apart—they won’t spread, so close is okay.
Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.

Video

Notes

Gluten-free: Use a cup-for-cup style gluten-free flour blend such as the one from King Arthur Flour.
To make these with rolled oats: Grind them in a food processor or blender, then measure.
You can omit the chocolate if desired or use raisins instead. (If you omit the chocolate and don't use raisins, they will be less sweet.)
Any smooth applesauce will work, store-bought or homemade.

Nutrition