I never used to like zucchini. I didn’t like it’s texture or it’s taste. It was one of those vegetables that I thought was super boring. However, this year, I’ve discovered several new recipes that makes me hope and pray we keep getting it every week in our CSA! These cookies have been my favorite (so far) and they are seriously addicting, so be warned!
They are soft, chewy and just the right amount of chocolate-y. The zucchini is visible, but virtually undetectable by flavor, so in case you’re a bit of a zucchini hater, you don’t have to worry! Give all that zucchini new life by making these cookies. You won’t be disappointed!
Chocolate Chip Zucchini Cookies
(adapted from Cooking Classy)
1 1/2 cups all-purpose unbleached flour (sub gluten free, if desired)
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp kosher salt
1/2 cup earth balance
1/2 cup evaporated cane juice
2/3 cup brown sugar, packed
1 flax egg (1 T ground flax + 2 T warm water)
3 tsp pure vanilla extract
1 medium zucchini, shredded and squeezed to remove excess water
1 cup quick cook oats (sub gluten free, if desired)
1/4 cup chopped walnuts
1 cup vegan semi-sweet chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment or silpat and set aside. In a medium bowl whisk together flour, cinnamon, baking soda and salt and set aside. In the bowl of an electric stand mixer fitted with the paddle attachment cream together earth balance, evaporated cane juice and brown sugar until smooth & creamy. Mix in the flax “egg” and vanilla extract. Add zucchini and mix to combine. With mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips. Using a cookie scoop, place dough onto your prepared baking sheet, spacing cookies 2 inches apart. Bake 12 minutes until edges are lightly golden. Cool on baking sheet for at least 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Enjoy with a cold glass of your favorite non-dairy milk! Yum!