Vegan Zucchini Chocolate Chip Cookies
Who says veggies don’t belong in cookies? These Vegan Zucchini Chocolate Chip Cookies are proof that zucchini isn’t just for salads anymore. You get the soft, chewy texture of a classic chocolate chip cookie, plus the sneaky health benefits of zucchini. Yes, you heard that right. These cookies are loaded with chocolatey goodness and a hidden veggie—because you can’t be a superwoman without a few tricks up your sleeve. Plus, they’re vegan, so you can snack guilt-free while basking in the glory of your cookie-baking expertise.
Vegan Zucchini Chocolate Chip Cookies
Vegan Zucchini Chocolate Chip Cookies blend the goodness of zucchini with rich chocolate chips for a guilt-free, chewy treat.
Ingredients
- 1 cup shredded zucchini squeezed dry
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil melted
- 1/4 cup maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, combine the shredded zucchini, oats, and almond flour.
- Stir in coconut sugar, coconut oil, maple syrup, vanilla extract, baking soda, and salt.
- Fold in the chocolate chips for that melty, decadent goodness.
- Scoop dough onto the baking sheet, shaping into cookie rounds.
- Bake for 12-15 minutes until golden around the edges.
- Let cool for a few minutes before transferring to a wire rack.
Notes
Nutritional Values (Per Serving)
- Calories: 150
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (% Daily Value Per Serving)
- Iron: 6%
- Magnesium: 5%
- Vitamin A: 4%
- Calcium: 2%
- Vitamin C: 2%
Additional Notes & Tips to Enhance Flavor
- For an extra crunch, throw in some chopped walnuts or pecans.
- Make sure to squeeze out excess moisture from the zucchini to prevent soggy cookies.
- These cookies store well in an airtight container for up to 4 days.
- Feel free to swap the maple syrup for agave if you prefer a milder sweetness.
