zucchini cookies recipe
These zucchini cookies are a delicious way to use up more zucchini. Made on a base of whole wheat flour and oats, these are subtly sweetened by applesauce and enriched by coconut oil. Resulting in soft chewy cookies with the hint of chocolate-best used as a healthy snack or dessert. Made with minimal equipment, they are easy to make.
Equipment
- Whole-Wheat Flour
- Baking Sheet
- parchment paper
Ingredients
- 1 cup grated zucchini
- 1 cup whole wheat flour
- 1 cup quick oats
- 1 teaspoon baking powder
- 1 teaspoon baking powder
- 1/2 cup applesauce
- 3 tablespoons melted coconut oil, cooled slightly
- 2 tablespoons maple syrup
- 1/4 cup mini chocolate chips or raisins
Instructions
- Preheat oven to 375°F.Line a baking sheet with parchment paper to get it ready.
- Lay grated zucchini on a clean towel, spread it evenly, roll the towel up, and squeeze as much moisture as possible from it.
- Mix all ingredients in a large mixing bowl. Use a wooden spoon to mix up and if really necessary, get your clean hands in to mix batter completely.
- Press the dough balls down to roughly tablespoon height and arrange them on the lined baking sheet.Flatten dough in each spoonful to 1/4 to 1/2 inch thickness. Leave them an inch apart on the sheet since they will not spread when they bake.
- Bake for 18-20 minutes, or until the edges of the cookies are lightly golden. Set the cookies aside directly on the baking sheet to cool before you serve them.
- Best texturewise, con summe them on the day they are baked. However, you can store them in an airtight container at room temperature or in the fridge for up to 3-5 days.
Notes
Gluten-free Option: Use a gluten-free flour blend, such as King Arthur Flour.
Rolled Oats: Blend in a food processor or blender until finely ground; then measure.
Variations: You may omit the chocolate and use raisins if desired. (Omitting both the chocolate and raisins will make the cookies less sweet.)
Applesauce: Use either store-bought or home-cooked smooth applesauce.