Sounds kinda strange, right? Zucchini in my cookies? But I assure you it past the taste test from all my boys and is seriously delicious and addicting. I was trying to put together another healthy snack that incorporated vegetables, no refined sugars, and has chocolate for my chocaholic son (ok, and self!). And since zucchini can be put in almost everything when done properly- it seemed good to try! I have added it into muffins and breads but never cookies until now. We have made and eaten about 3 batches in the past week!
Zucchini Oatmeal Chocolate Chip Cookies are also made without butter. Instead, it is substituted with coconut oil. The original chocolate chip cookie recipe called for almost 1 cup of butter, so instead I used 1/4 cup coconut oil, 1/4 cup apple sauce and 1 pureed zucchini. I found that combination works best to keep the cookies moist and flavorful without any butter. C likes to call them “cookie-muffins” because making them butter-less gives them a slightly fluffy texture as opposed to crunchy.
- ¼ cup coconut oil, soft or melted
- 4 oz. apple sauce
- 2 eggs
- 1 medium size zucchini, chopped into chunks (about 1 cup)
- ½ cup maple syrup
- ½ cup coocnut sugar (or Xylitol)
- 1 cup quick cook oats (gluten-free)
- 2 cups gluten-free flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- 1 teaspoon vanilla
- 1 cup mini semi-sweet chocolate chips
- Preheat oven to 375 degrees F. In a large mixing bowl combine flour, oats, salt and baking soda. In another bowl beat eggs and set aside.
- Using a NutriBullet or food processor, add zucchini chunks, coconut oil, apple sauce, Turbinado sugar, vanilla and maple syrup. Blend until smooth.
- Beat zucchini mixture into your dry mixture. Add beaten eggs. Combine everything well and stir in the chocolate chips.
- Drop dough by rounded Tablespoon 2 inches apart onto an ungreased or lined cookie sheet. Bake 8-9 minutes or until edges are slightly brown. Transfer to a wire rack to cool.