Serving Size: 1 cookie
Calories: 95 • Total Fat: 3g • Total Carbohydrate: 15g (Fiber: 1.4g • Sugar: 6g) • Protein: 2g
Low Calorie • Low Fat • 100% Whole Grain • Gluten-Free Option • Vegan Option
The zucchini in these cookies make them so soft and gooey they almost taste like cookie dough! Plus it’s a foolproof way to sneak in more veggies in dessert form (always a plus in my book). If you like your cookies a little crispier bake them for an extra 2-3 minutes and leave them on the cookie tray to cool. Since they are mostly carbohydrates, enjoy them after a meal high in protein keep your blood sugar stable or just enjoy them as a healthy treat whenever your heart desires!
Zucchini Oatmeal Chocolate Chip Cookies
Servings: 2 dozen
- 1 cup white whole wheat flour (or gluten-free flour)
- 2 cups old-fashioned rolled oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 3 tbsp coconut oil, melted
- 1/2 cup unsweetened applesauce
- 1 egg (*see note for vegan option)
- 1 tsp pure vanilla extract
- 1 cup shredded zucchini
- 1/3 cup semi-sweet or dark chocolate chips
For vegan option: combine 3 tbsp ground flaxseed + 1 tbsp water. Allow to sit for 3-4 minutes or until a gel-like consistency is formed.
For gluten-free option: use gluten free flour and gluten free oats
- Preheat oven to 350ºF.
- In a large bowl, mix together melted coconut oil, applesauce, both sugars, vanilla, and egg (or flax egg).
- Add shredded zucchini and stir.
- In a separate bowl combine flour, salt, and baking soda. Add to wet ingredients and mix until combined.
- Stir in oats and chocolate chips by hand. Place batter in refrigerator for 5-10 minutes.
- Drop dough by tablespoon on a prepared baking sheet. Bake for 10 minutes or until cookies are just slightly underdone. Transfer to a cooling rack before serving. If you like your cookies a little crispier, bake them for an additional 2-4 minutes and leave them on the baking sheet to cool.