▢ 1 cup Zucchini ▢ ¼ cup Coconut Oil ▢ ⅓ cup Maple Syrup ▢ ¼ cup Coconut Sugar ▢ ½ cup Apple Sauce ▢ 1 tsp Vanilla Extract ▢ 1 cup Wholewheat Flour ▢ 1 cup Quick Cooking Oats ▢ ¼ tsp Salt ▢ 1 ½ tsp Baking Powder ▢ ¼ tsp Baking Soda ▢ ¼ tsp Cinnamon ▢ ½ cup Chocolate Chips
Trim zucchini ends, keep their skin on, and grate as finely as you can using the thinner grating attachment of your food processor or hand box grater.
1
Place the shredded zucchinis in a towel, gather the corner of the towel and squeeze as hard as you can to release all the zucchini juice.
2
In a large mixing bowl, whisk apple sauce, maple syrup, coconut sugar, melted coconut oil, and vanilla extract. Stir in shredded zucchinis. Set aside.
3
In another bowl, combine flour, quick-cooking oats, baking powder, baking soda, salt, and cinnamon.
4
Stir the dry ingredients into the liquid ingredients until a sticky, moist batter forms - it should resemble a zucchini bread batter.
5
Scoop about 2 tablespoons of batter to form one cookie and place it on the prepared cookie sheet.
6
Bake for 20-25 minutes or until golden brown and crispy on the edges in an oven preheated to 350°F (180°C).
7
Prep Time: 15 minutes Cook Time: 25 minutes Makes: 18 Cookies Calories: 93 kcal per Cookie