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Double Chocolate Zucchini Cookies

Double Chocolate Zucchini Cookies

What’s the only thing better than double chocolate cookies? Double chocolate cookies with vegetables in them! Soft and fudgy and not too sweet, these vegan cookie/muffin hybrids make a delicious afternoon snack, indulgent breakfast, or a satisfying after dinner treat.

  • Servings: about 10 cookies
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes

Ingredients

  • 3 tbsp melted coconut oil
  • 3 tbsp almond butter
  • 2 tbsp plant milk
  • 2 tbsp coconut sugar
  • 2 tbsp chia seeds
  • 1/2 heaping cup of zucchini
  • 1/4 unsweetened shredded coconut
  • 1/2 cup oats
  • 1/2 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • 1/3 cup cacao powder
  • 1/2 cup dairy free chocolate chips

Directions

  1. Preheat oven to 350 degrees.
  2. Slightly melt or soften coconut oil.
  3. Shred zucchini.
  4. Transfer coconut oil into a large mixing bowl and stir in remaining ingredients.
  5. Drop onto cookie sheet lined with parchment paper.
  6. Bake for 10 to 12 minutes or until firm on the outside.