Zucchini is one of my favorite veggies- whether it’s spiralized, sautéed, or in desserts, I just can’t get enough of it! Not only is it super versatile but it’s also nutrient dense. Zucchini is a great source of both Vitamin A and C and it’s one of the best sources of dietary fiber (both soluble and insoluble) (1). For national cookie day, I thought I’d share one of my favorite healthy-ish cookies. I prefer these not so sweet because I like to have them for breakfast or with my coffee/tea in the morning but if you like them sweet feel free to add more sugar or use your preferred sweetener.
For this recipe you will need the following ingredients:
- 1 cup coconut flour or 1 1/2 cups all purpose flavor
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened or butter substitute
- 1/2 cup coconut palm sugar
- 1/3 cup light brown sugar
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
- 1/2 cup quick oats
- 1/2 cup chopped pecans or walnuts
- 1/2 semi-sweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In one mixing bowl, whisk together flour, cinnamon, baking soda and salt, then set aside.
In a separate bowl or in an electric mixer, whisk together butter and sugars until creamy. Next add in the egg and vanilla extract followed by the zucchini and continue to mix. If using an electric mixer, set it on low and slowly add in the flour contents from your other mixing bowl. Lastly, mix in oats, walnuts and chocolate chips.
Shape the dough into balls, or you can use a small cookie scooper so that they are all the same size, then transfer to a lined baking sheets being sure to space the cookies a few inches apart. Bake in preheated oven 12 - 14 minutes or until edges are lightly golden! Enjoy!
-Bella
SOURCES:
- "Health Benefits of Zucchini | Organic Facts." Organic Facts. 21 Apr. 2011. Web. 4 Dec. 2015. .
