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.