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Zucchini Chocolate Chip Cookies

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Deliciously soft and chewy cookies that incorporate zucchini for a guilt-free treat with a sweet twist.

Ingredients

Scale
  • 1 ½ cups shredded zucchini
  • ½ teaspoon kosher salt
  • ½ cup creamy peanut butter
  • ⅓ cup butter (melted)
  • ⅓ cup real maple syrup
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2 ¾ cups rolled oats
  • ½ cup brown sugar
  • ¼ cup whole wheat flour
  • 1 tablespoon ground flax meal
  • 1 tablespoon chia seeds
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon baking powder
  • ½ cup chocolate chips

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a couple of cookie sheets with parchment paper.
  2. Prep the Zucchini: Shred enough zucchini to measure 1 ½ cups. Squeeze out excess moisture with a clean kitchen towel.
  3. Mix the Wet Ingredients: In a large bowl, combine melted butter, peanut butter, maple syrup, and vanilla extract. Beat in the egg until well blended.
  4. Add the Zucchini: Stir in the shredded zucchini until well mixed.
  5. Combine the Dry Ingredients: In another bowl, whisk together oats, flour, brown sugar, flax meal, chia seeds, baking soda, baking powder, cinnamon, and salt.
  6. Mix Dry and Wet Together: Gradually add the dry mixture to the wet mixture, folding gently until just combined.
  7. Stir in the Chocolate Chips: Fold in the chocolate chips until evenly distributed.
  8. Scoop and Bake: Use a cookie scoop or spoons to drop dough onto the baking sheets, spacing them apart. Bake for 12-15 minutes until golden.
  9. Cool Down: Allow cookies to cool for a few minutes before transferring to a wire rack.

Notes

For a nut-free version, use sunflower seed butter. You can also double the batch and freeze half the dough for freshness.

Nutrition

Keywords: zucchini cookies, chocolate chip cookies, healthy dessert, vegetarian cookies, guilt-free treat

Find it online: https://flavorvia.com/beginner-friendly-zucchini-chocolate-chip-cookies-2/