Zucchini Chocolate Chip Cookies are chewy, tender, and a delicious treat. Furthermore, this recipe is made using freshly grated Zucchini, sprouted oats, semi-sweet chocolate chips, and an egg substitute. Finally, if you are looking to treat your child or children after a day of learning, reward them with these cookies!
Zucchini Chocolate Chip Cookie Ingredients
- Organic, All Purpose Flour
- Baking Soda
- Baking Powder
- Pink Salt
- Ground Cinnamon
- Unsalted Butter
- Light Brown Sugar or Coconut Sugar
- Granulated or Coconut Sugar
- Mexican Vanilla
- Carbonated Water
- Grated Zucchini
- Sprouted Oats
- Semi-Sweet Chocolate Chips
Creating the Zucchini Chocolate Chip Cookie Batter
- First, preheat the oven to 350 degrees Fahrenheit.
- Next, combine the dry ingredients in a large mixing bowl.
- Then, add in the liquid ingredients and mix to combine.
- Next, add the grated Zucchini. Stir to combine.
- Then, fold in the chocolate chips.
- Finally, the Zucchini Chocolate Chip Cookie Batter is ready!
Combine the Dry Ingredients
Combine the Wet Ingredients
Add the Grated Zucchini; Mix to Combine
Fold in the Chocolate Chips
The Zucchini Chocolate Chip Cookie Batter is Ready
Baking and Serving the Zucchini Chocolate Chip Cookies
- First, using a cookie scoop, scoop out the Zucchini Chocolate Chip Cookie dough.
- Next, place the cookies onto a nonstick baking sheet or a silicone-lined baking sheet.
- Then, bake the Zucchini Chocolate Chip Cookies for 8-10 minutes.
- Next, remove the baked cookies from the oven, and allow them to cool on the baking sheet for 2-3 minutes.
- Then, transfer the cookies from the cookie sheet to a wire cooling rack.
- Finally, allow the cookies to cool slightly, and enjoy!
Scoop Out the Cookie Dough
Bake the Cookies for 8-10 Minutes
Transfer the Cookies to a Wire Rack and Cool
Serve the Cookies and Enjoy
Storing the Zucchini Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies are delicious the day of, and they can easily be stored to enjoy on a later date. To store for freshness, package them in an airtight container or Ziploc bag.
Then, place them in the refrigerator for up to 1 week, or store them in the freezer for up to 3 months. Finally, if serving from the freezer, allow them to “warm up” to room temperature, and enjoy!
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Zucchini Chocolate Chip Cookies
Zucchini Chocolate Chip Cookies are chewy, tender, and a delicious treat. Furthermore, this recipe is made using freshly grated Zucchini, sprouted oats, semi-sweet chocolate chips, and an egg substitute. Finally, if you are looking to treat your child or children after a day of learning, reward them with these cookies!
Ingredients
- 1 1/4 c. Organic, All Purpose Flour
- 1 tsp. Baking Soda
- 1 tsp. Baking Powder
- 1/2 tsp. Pink Salt
- 1 tsp. Ground Cinnamon
- 4 tbsp. Unsalted Butter, Melted and Cooled
- 1/2 c. Light Brown Sugar or Coconut Sugar
- 1/4 c. Granulated or Coconut Sugar
- 1 tsp. Mexican Vanilla
- 1/2 c. Carbonated Water
- 1 c. Grated Zucchini
- 2 c. Sprouted Oats
- 1 c. Semi-Sweet Chocolate Chips
Instructions
Crafting the Zucchini Chocolate Chip Cookie Dough
- First, preheat the oven to 350 degrees Fahrenheit.
- Next, combine the dry ingredients in a large mixing bowl.
- Then, add in the liquid ingredients and mix to combine.
- Next, add the grated Zucchini. Stir to combine.
- Then, fold in the chocolate chips.
- Finally, the Zucchini Chocolate Chip Cookie Batter is ready!
Baking the Zucchini Chocolate Chip Cookies
- First, using a cookie scoop, scoop out the Zucchini Chocolate Chip Cookie dough.
- Next, place the cookies onto a nonstick baking sheet or a silicone-lined baking sheet.
- Then, bake the Zucchini Chocolate Chip Cookies for 8-10 minutes.
- Next, remove the baked cookies from the oven, and allow them to cool on the baking sheet for 2-3 minutes.
- Then, transfer the cookies from the cookie sheet to a wire cooling rack.
- Finally, allow the cookies to cool slightly, and enjoy!
Notes
Zucchini Chocolate Chip Cookies are delicious the day of, and they can easily be stored to enjoy on a later date. To store for freshness, package them in an airtight container or Ziploc bag. Then, place them in the refrigerator for up to 1 week, or store them in the freezer for up to 3 months. Finally, if serving from the freezer, allow them to "warm up" to room temperature, and enjoy!
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 126Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 124mgCarbohydrates: 20gFiber: 1gSugar: 10gProtein: 2g