Healthy Chocolate Zucchini Cookies
Okay, so maybe they aren’t really healthy but these cookies are healthier than the majority of dessert.
I based this recipe off a link someone posted on good ‘ol Facebook. The original recipe found at The Kitchen Whisperer, isn’t that healthy with a cup and a half of white sugar and only wheat flour. But, with some alterations to the dry ingredients my chocolate zucchini cookies, are healthy.
Sure, I will admit the originals are prettier but folks, we don’t eat food for the looks! This cookie is fudgy, moist and so chocolate-y. There was so much chocolate I was almost scared, a very good sign for all you chocolate lovers. I recommend eating these hot from the oven, or warming them up for the full experience of their gooyness. Make sure to cover them tightly once they are cooled. I actually decided to refrigerate them just to be safe since it’s been hot here.
1/4 cup sprouted almonds heaping
1/3 cup cashew pieces heaping
1/3 cup flax seed, level
1/3 cup buckwheat flour
3/4 cup whole wheat flour
1/3 cup oat flour
1/2 cup dark brown sugar -taste the fruit you are adding and add more sugar if its not very sweet
1 1/2 tsp baking soda
1/2 tsp salt
1/2 cup baking cocoa powder Heaping -NOT dutched! Dutching makes it alkaline so it won’t interact with the baking soda to rise the cookies
Try mixing up the flours, seeds and nuts, you could do a hundred variations. Of course, you could just use flour too, but they won’t be as exciting!
-I put the above ingredients in the cuisinart and processed it until it was a course texture.
Then, I added the below ingredient and mixed just until all the dry spots were gone.
1/2 cup plum puree (or other stone fruit, pear, apple, berry puree)
2 cups shredder/grated zucchini
2 cups dark chocolate chips
I thought the plum puree was so pretty I had to add extra pictures of it.
And the beautiful cookie dough…
Grease your pan with coconut oil or lard and preheat your oven to 350 °F. Spoon these beauties out with space between them and cook them until they are just firm, 10-12 minutes . Don’t overcook them or they will be dry and sad.
This recipe is one of the many things you can do with the excessive zucchini harvest. I have a nice supply of frozen zucchini for when they are out of season again. What do you do with your zucchini?
This post is participating in the From the Farm Blog Hop, Homestead Barn Hop #123, Real Food Wednesdays, Totally Talented Tuesday, Frugal Days, Sustainable Ways #85, The HomeAcre Hop #32, Share Your Cup, Green Thumb Thursday and Healthy Tuesday #56, check them out to find other great blogs like ours!