Alright, so here's yet another recipe with zucchini.
I was trying to think of different types of desserts where I could possibly sneak in some grated zucchini.
I thought, brownies? No, I just did a recipe with Sweet Potato Brownies.
And since I had already made Zucchini Bread this week, I decided that I really needed to go for something different; something I had never even thought of before: zucchini cookies.
Zucchini isn't very sweet, so I needed to mask the zucchini flavor with something strong. Obviously, I thought of chocolate.
I made this recipe similar to my brownie recipe, but tried to incorporate coconut flour. I also wanted them to have a bit of protein, so I threw in some almond butter.
These cookies are fluffy, but crispy around the edges, and super moist. They're not quite as gooey as I had wanted, but they're still delicious and you cannot even taste the zucchini. These cookies could fool anyone. On top of that, they're only 85 calories a serving, which means I didn't feel guilty having two of them for breakfast the other day.
The batter is pretty sticky, so I threw it in the fridge for about a half hour to firm up a bit. I also decided to roll the dough 1 1/2 inch balls and roll them in powdered sugar, but you don't have to.
1 cup grated zucchini
1 egg (room temp)
1 egg white (room temp)
4 tablespoons almond butter
1 tsp vanilla
1 tsp strong coffee (optional)
1 tablespoon olive oil or melted coconut oil
3/4 cup cocoa powder
3/4 cup packed brown sugar
1/2 cup coconut flour
1 tsp baking soda
1/2 cup chocolate chips
1/2 cup powdered sugar
Whisk together zucchini, egg, egg white, almond butter, vanilla, coffee, and olive oil until combined and set aside.
In a separate bowl sift together cocoa powder, coconut flour, and baking soda. Add in chocolate chips and brown sugar and mix well. Add dry ingredients to wet ingredients and mix until incorporated. Fold in chocolate chips and refrigerate for at least a half hour.
Preheat oven to 375 degrees and roll batter into 1 1/2 inch balls. Roll in powdered sugar and place on baking sheet, pressing down softly. Bake for 7-8 minutes, then remove from oven and allow cookies to sit on baking sheet for an extra minute before taking them off the pan.