Adding vegetables to desserts often raises suspicions, but no one who’s tried zucchini bread objects when they learn what they’re really eating. Moist and chewy with hints of cinnamon and vanilla, a thick, texture-rich slice makes getting your daily greens much less of a chore. Take that same zucchini bread goodness, mix in chocolate chips and miniaturize the size—these cookies will have you finding excuses to eat your veggies at every meal.
Ingredients
2 cups grated zucchini
1-2/3 cups quick-cooking rolled oats
2 cups oat flour
1/2 cup almond milk
1/4 cup coconut oil
1-1/2 tsp. vanilla
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 to 1/2 cup coconut sugar
1/2 tsp. almond extract
1/2 tsp. ginger
1/2 cup mini chocolate chips
1/2 tsp. sea salt
Directions
- Preheat oven to 350° F.
- In a large bowl or stand-mixer bowl, combine sugars, extracts and coconut oil. Cream with machine mixer, hand mixer or by hand.
- Stir in nutmeg, ginger, cinnamon and salt. Pour in almond milk and beat until smooth and creamy.
- Add oats, zucchini and chocolate chips and mix until well combined; set aside for 10 minutes at room temperature.
- On parchment paper-lined, rimmed baking sheet, drop dough (about 2 to 3 tablespoons per cookie) and flatten gently with a wet glass.
- Bake cookies for 12 minutes, then transfer to a rack to cool completely.
- Store in refrigerator for up to a week or the freezer for up to a month.