Zucchini Chocolate Chip Cookies

Why you'll love this chocolate chip zucchini cookie recipe:

These cookies have a soft and pillowy texture. They are basically zucchini bread in cookie form!

They are made with a handful of wholesome ingredients and I promise, you can't taste the zucchini.

Eat these cookies any time of the day. They work perfectly as a breakfast cookie. I used oat flour and oats in this recipe so you're basically having your morning oatmeal.

I used gluten free oat flour and gluten free oats so even if you're gluten free, you can enjoy these cookies!

There's no separation of the wet and dry ingredients. All you have to do is throw all of the ingredients into a mixing bowl and combine.

These cookies are sweetened with unrefined sugar (coconut sugar) opposed to white sugar.

Substitutions:

Use softened butter in place of melted coconut oil. If you go this route, use a stand mixer with a paddle attachment so you can properly cream the butter and sugar together.

Swap out coconut sugar for cane sugar if you'd like.

Switch up the mix-ins! I used dark chocolate chips and walnuts. Try out raisins, mini chocolate chips and pecans instead! A pinch of pumpkin pie spice would even be nice.

How to shred zucchini:

• First, wash and dry your zucchini.
• Cut off both ends of the zucchini.
• There's no need to peel the zucchini, but you can if you want to.
• Hold a box grater over a cutting board and start to shred the zucchini. If you don't have a grater, you can use a food processor.
• Once the zucchini has been shredded, place it in a paper towel and squeeze out the moisture. Squeeze out as much as you can. Dispose of the liquid.
• Measure the shredded zucchini after you have removed the excess liquid. You will need ½ cup shredded zucchini for this recipe.

How to make oat flour:

Add old fashioned rolled oats to a blender and blend until you have obtained a flour consistency.

It's very important that it is as fine as flour or it will change the texture of your baked goods.

You can store the oat flour in an airtight container in a cool and dry area for about 2 months.

How to Make Zucchini Cookies:

In a mixing bowl, whisk together the zucchini, coconut oil, coconut sugar, egg and vanilla extract.

Add in the oats, oat flour, baking soda, cinnamon, baking soda, chocolate chips and chopped walnuts.

• Use a medium cookie scoop to scoop the dough onto a cookie sheet lined with parchment paper.
• Gently flatten the tops of the dough before baking.

• Bake at 350 degrees F for 8-12 minutes or until edges are slightly golden brown.
• Allow the cookies to cool on a cooling rack before enjoying.

Recipe pro-tips:

Properly measure the almond flour by spooning it into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't use quick oats or steel cut oats in this recipe. The cookie's texture will not be the same. Stick with old fashioned rolled oats.

If you're not gluten free, obviously, there's no need to use gluten free oat flour and oats.

Don't overbake the cookies. They be dry if you do so. Keep an eye on them and check at the 8 minute mark.

Storage and freezing directions:

Store the cookies in an airtight container in the fridge for about 3-4 days. If you love warm cookies (who doesn't) microwave the cookie for a few seconds before enjoying. You can also freeze the cookies for up to 3 months.

More Healthy Cookie Recipes:

• 4 Ingredient Banana Oatmeal Cookies
• Healthy Pumpkin Cookies with Almond Flour
• Almond Flour Peanut Butter Cookies (No Egg)
• Almond Flour Oatmeal Cookies (Gluten Free)
• 1 Minute Vegan Mug Cookie
• Gluten Free Hot Cocoa Cookies