After making a batch of these healthy
Chocolate Oatmeal Zucchini Cookies and having them disappear within a day, I just knew I had to make another batch, doubling it this time but also taking pictures before sharing for edible consumption.
I love that:
– they look so good and are both healthy and tasty; a guiltless snack for both kids and adults
– I found another use for the zucchini from my garden, and you don’t even realize you are eating a vegetable.
– I can fit an entire batch on one cookie sheet because the batter keeps it’s form and doesn’t spread. This allowing less oven time.
And just reading blog author, Deb Lowther’s, reminder of how healthy zucchini is: “Full of vitamin C, magnesium, fibre, folate, B6 and vitamin K (not to mention antioxidants),” you feel like you owe it to you and your family to make them!
1 medium zucchini, washed chopped, steamed & pureed
2 medium bananas mashed
¼ cup butter, applesauce or non hydrogenated margarine
½ cup agave syrup, maple syrup or brown sugar
1 large egg white or 3 tbsp egg whites from carton
¼ cup cocoa
1 c whole wheat flour
1 1/2 cup rolled oats
1 tsp baking soda
½ tsp cinnamon
1/2 cup chocolate chips
Preheat oven to 350 and cover baking sheet with parchment paper (no spray or grease needed).
Mix together zucchini puree, mashed bananas, butter or applesauce, syrup or sugar, eggs whites and cocoa.
In a separate bowl combined flour, oats, baking soda and cinnamon. Stir into zucchini mixture and add chocolate chips.
Drop by spoonfuls onto cookie sheet and flatten with a fork. Cookies will not spread so you can put them close together. Bake for 12-15 minutes.
Enjoy hot from the oven, or cool completely and store in the freezer.