When it comes to combining healthy ingredients with a touch of indulgence, these Zucchini Chocolate Chip Cookies are a delightful treat. Recently, I was reminiscing about my summer trips to my grandmother’s garden, where zucchinis were always in abundance. She had a knack for incorporating them into various dishes, but the idea of blending zucchini with chocolate chips is a delightful twist that I’ve come to adore.
These cookies are a fantastic way to sneak some veggies into your dessert without compromising on flavor. The shredded zucchini adds a wonderful moistness to the cookies, making them soft and chewy, while the chocolate chips provide that irresistible sweet touch. Plus, this recipe is vegan and can be made gluten-free by using oat flour, making it suitable for a variety of dietary preferences.
One tweak I find appealing is the use of coconut sugar and maple syrup instead of traditional white sugar. This not only adds a depth of flavor but also makes the cookies slightly healthier. If you prefer a different sweetener, you can experiment with agave nectar or even honey, although that would make them non-vegan. Another variation to try is adding a handful of chopped nuts, like walnuts or pecans, for an extra crunch and a dose of healthy fats.
These cookies are perfect for a casual afternoon snack, a lunchbox treat, or even a healthy dessert option. They’re easy to prepare, and the dough can be made ahead of time and stored in the freezer, making it convenient to bake a fresh batch whenever the craving strikes.
Whether you’re a seasoned baker or just starting, these Zucchini Chocolate Chip Cookies are a must-try. The balance of the wholesome zucchini with the decadent chocolate chips is sure to become a favorite in your household, just as it has in mine. Happy baking!
Making the Zucchini Chocolate Chip Cookies
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Ingredients
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 10 minutes)
- 1/2 cup vegan chocolate chips
- 5 tablespoons melted coconut oil or vegan butter
- 1 1/4 cups all-purpose flour or oat flour (gluten-free)
- 3 tablespoons maple syrup
- 1/4 cup coconut sugar
- 1-2 tablespoons additional vegan chocolate chips
- 1/2 cup shredded zucchini
Directions
- Preheat your oven to 350°F. Prepare a baking sheet by lining it with parchment paper or greased foil.
- In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt.
- In a separate large bowl, mix the melted coconut oil, coconut sugar, maple syrup, flax egg, and vanilla extract together.
- Slowly add the dry ingredients to the wet ingredients, stirring until well combined. Use a rubber spatula to fold the dough as it gets sticky.
- Fold in the shredded zucchini followed by the chocolate chips until they are evenly distributed.
- Flatten the dough in the bowl, cover with foil or a lid, and freeze for about 25 minutes to slightly firm up the dough. The dough should still be soft but easier to handle.
- Using a medium cookie scoop, place balls of dough onto the prepared baking sheet. Press additional chocolate chips onto the tops of the cookies and flatten them to about 1/3 inch thick with a fork.
- Bake for 12-16 minutes, with 14 minutes being ideal for most batches.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack using a heatproof spatula. Allow them to cool completely for about 15 minutes before serving.
Storing Suggestions:
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to 2 weeks or freeze them for up to 3 months.
FAQs:
Can I use regular eggs instead of a flax egg?
Yes, you can substitute the flax egg with one regular egg if you are not following a vegan diet.
What is the best way to shred zucchini for these cookies?
The easiest method is to use a box grater or food processor with a shredding attachment. Ensure you squeeze out any excess moisture from the shredded zucchini before adding it to the dough.
Can I replace coconut sugar with another type of sugar?
Yes, you can use brown sugar or granulated sugar as a substitute for coconut sugar in this recipe.
Why do I need to chill the dough before baking?
Chilling the dough helps to firm it up, making it easier to handle and preventing the cookies from spreading too much during baking.
How can I make the cookies gluten-free?
You can make these cookies gluten-free by using oat flour instead of all-purpose flour. Ensure the oat flour is certified gluten-free if you have a gluten intolerance.
Is it necessary to press additional chocolate chips on top of the cookies?
Adding extra chocolate chips on top is optional but enhances the appearance and taste of the cookies by providing more chocolate in each bite.
Zucchini Chocolate Chip Cookies
Ingredients
- 1 ¼ cups all-purpose flour or oat flour gluten-free
- 1 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp salt
- 5 tbsp melted coconut oil or vegan butter
- ¼ cup coconut sugar
- 3 tbsp maple syrup
- 1 flax egg 1 tbsp ground flaxseed mixed with 3 tbsp water, set for 10 mins
- 1 tsp vanilla extract
- ½ cup shredded zucchini
- ½ cup vegan chocolate chips
- 1-2 tbsp additional vegan chocolate chips
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper or greased foil and set aside.
- In a medium bowl, mix together the flour, baking powder, cinnamon, and salt.
- In a large bowl, combine the melted coconut oil, coconut sugar, maple syrup, flax egg, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, whisking until combined, then switch to a rubber spatula to fold the dough as it becomes sticky.
- Fold in the shredded zucchini and then the chocolate chips until evenly distributed.
- Spread the dough into a flat layer in the bowl, cover it with foil or a lid, and place it in the freezer for about 25 minutes until it firms up slightly. The dough will remain soft but should be easier to handle.
- Using a medium cookie scoop, drop balls of dough onto the prepared baking sheet. Press additional chocolate chips onto the tops of the cookies, then use a fork to flatten them to about 1/3 inch thick.
- Bake for 12-16 minutes; my batch took 14 minutes.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack with a heatproof spatula. Let them cool completely for about 15 minutes before enjoying!
