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Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies

Chelsea Colbath
A dark, fudgey chocolate cookie loaded with shredded zucchini and made with healthier ingredients like maple syrup, oat flour, and coconut oil.
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Ingredients
  

  • 1/3 cup creamy almond butter
  • 1/3 cup virgin coconut oil melted
  • 1/3 cup maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup oat flour*
  • 1/2 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup chopped dark chocolate divided
  • 1 cup shredded zucchini tightly packed, and squeezed of excess liquid**
  • a few pinches of flaky sea salt for topping (optional)

Instructions
 

  • 1. Preheat oven to 375 degrees Fahrenheit. Line a sheet pan with parchment paper. Set aside.
  • 2. Whisk together almond butter, coconut oil, maple syrup, egg, and vanilla in a mixing bowl. Add all dry ingredients and stir just to combine. Fold in the zucchini and half the chocolate chunks, and stir until zucchini is fully incorporated. Batter will be soft.
  • 3. Use a 1/4 cup measuring cup to portion out 12 cookies on the pan, and transfer it to the freezer for 5 minutes to firm up the dough. Alternately, 10 minutes in the fridge would work too, if your freezer doesn't have space for a cookie sheet.
  • 4. Bake for 12-15 minutes, or until cookies are set but still slightly soft in the middle. The softer they are in the middle when they come out of the oven, the fudgier they will be once fully cooled.
  • 5. Let cookies cool on the pan, and, if desired, melt remaining chocolate in the microwave for 30 seconds and drizzle over the cookies. Top with flaky salt, if using.
  • 6. These cookies keep best in the fridge, though will be fine at room temperature for a day or two, if needed. The zucchini just makes them extra soft, and thus prone to spoiling more quickly.

Notes

*Oat flour can be made at home by by blending oats in your food processor or blender until finely ground. I've also tried this recipe with White Whole Wheat Flour with success.
**I used about 3/4 of a medium sized zucchini, shredded it on my box grater, then squeezed it in my hands over the sink to release as much liquid as possible. Then, once squeezed, I packed it into a measuring cup.