Chocolate Zucchini Cookies (100% whole grain, dairy-free)

You can never have too many hor d'oeuvre recipes, so give Chocolate Zucchini Cookies (100% whole grain, dairy-free) a try. This dairy free recipe serves 36 and costs 12 cents per serving. One serving contains 53 calories, 1g of protein, and 2g of fat. Plenty of people made this recipe, and 1856 would say it hit the spot. A mixture of oats1, semi sweet chocolate chips, vanilla, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes around 2 hours and 15 minutes. It is brought to you by Texanerin. Overall, this recipe earns an improvable spoonacular score of 6%. Try Zucchini Chocolate Brownies (100% whole grain, dairy-free), Double Chocolate Cherry Cookies (100% whole grain, dairy-free), and Apple Cookies (100% whole grain, dairy-free) for similar recipes.

Servings: 36

Preparation duration: 10 minutes

Cooking duration: 6 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, combine all the wet ingredients (coconut oil through zucchini) together and set this aside.In a medium bowl, mix together the flour through oat flour.Add the dry mix to the wet and stir, just until combined.Stir in the chocolate chips.Cover and refrigerate the dough for at least 2 hours. It should be scoopable and no longer runny.Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with a Silpat or piece of parchment paper.Form the dough into 1½" balls and place 2 inches apart on the baking sheet.Bake for 6 minutes. They will still be very soft when you remove them from the often but they will continue to cook.Immediately remove the cookies from the cookie sheet and let cool on a wire rack.Store covered in the refrigerator for up to 1 week.

 

Step by step:

1. In a large bowl, combine all the wet ingredients (coconut oil through zucchini) together and set this aside.In a medium bowl, mix together the flour through oat flour.

2. Add the dry mix to the wet and stir, just until combined.Stir in the chocolate chips.Cover and refrigerate the dough for at least 2 hours. It should be scoopable and no longer runny.Preheat the oven to 350 degrees F (176 degrees C). Line a baking sheet with a Silpat or piece of parchment paper.Form the dough into 1½" balls and place 2 inches apart on the baking sheet.

3. Bake for 6 minutes. They will still be very soft when you remove them from the often but they will continue to cook.Immediately remove the cookies from the cookie sheet and let cool on a wire rack.Store covered in the refrigerator for up to 1 week.

Nutrition Information:

covered percent of daily need