Round two on the zucchini baking front. A simple and delicious recipe for moderately nutritions cookies that don't seem overly healthy - my favorite kind! Full of veggies AND whole grains it's all around a good idea. A touch of brown sugar for sweetness, a little coconut oil for the requisite fat. These little guys are perfectly sized for a little bite, just a snack. One is usually good for me, but if you need a little extra, eat two! They're soft, but not to the point of falling apart which sometimes can happen. The flour and egg hold them together nicely. Give them a go with that excess zucchini I'm sure your swimming in if you're anything like me. You won't regret it!
Like I stated above, I made these little guys bite sized, but feel free to make them bigger if that's more how you roll. You may need to add a minute or two to the baking time if you do, just use your good judgement. If you're feeling a little more indulgent feel free to increase the amount of brown sugar. I don't like my snacks to be too sweet so I cut back, but everyone is different. As written, these cookies don't spread a whole lot during baking. I pressed them down just a little before putting them in the oven so they'd be a little flatter. But again, however you'd like to roll.
Chocolate Chunk Zucchini Cookies
Adapted from Little Dairy on the Prairie
- 1 heaping cup zucchini, grated; approximately 1 medium, or 1/2 a large (I used 190 grams)
- 1/3 cup (60 grams) coconut oil
- 1 egg, beaten
- 1/4 cup (50 grams) brown sugar
- 1 tsp. vanilla
- 1/2 cup (40 grams) old fashioned oats
- 2/3 cup (80 grams) oat flour
- 1 cup (120 grams) wheat flour
- ½ tsp. baking powder
- ¼ tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. salt
- 1/4-1/2 cup chocolate chunks (I used 35 grams, but you could certainly use more)
Preheat oven to 350 degrees. Mix together egg, oil and vanilla. Add brown sugar and mix again. Add zucchini and mix until everything is well combined.
Add oats, oat flour, whole wheat flour flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix until mostly combined, then add the chocolate and mix until everything is combined and there are no more pockets of flour.
Using a cookie scoop, drop 1½ inch pieces of dough onto a parchment lined baking sheet. Transfer to the over and bake for 14-15 minutes.
Yields: 21 cookies