My children love it when I bake so I figure I might as well try to make things that are at least somewhat nutritious. These cookies were a hit because they taste like muffins, but are in the shapes of cookies with chocolate chips in them, but have shredded zucchini, too. I love baking with zucchini because it makes things moist without adding extra fat and calories. Try these cookies, and when your kids ask what the green stuff is just causally say zucchini but you can't taste it because of ALL THE CHOCOLATE CHIPS (screaming voice)!
Preheat oven to 350. Line two baking sheets with parchment paper.
In a large mixing bowl or electric mixer combine coconut oil or butter with brown and white sugar. Mix until light and fluffy.
Add in egg, vanilla and zucchini.
In a separate bowl mix oats, whole wheat flour, baking soda, brown sugar, cinnamon, and salt together.
Slowly add dry ingredients to coconut oil (or butter if using) and sugar mixture.
Add in chocolate chips.
Scoop out 1 tablespoon size balls of dough. Flatten lightly with two fingers. Space cookies two inches apart.
Bake 12 minutes or until outside of cookie is lightly browned. Allow to cool on cookie sheet for five minutes before moving cookies to a cooling rack.
Makes 24-30 cookies
Adapted from Cooking Classy
Looking for other healthy snacks? Try Carrot and Zucchini Mini Muffins, Banana Chocolate Chip Cake, and Blueberry Bran Muffins.
I love baking chocolate chip cookies, so why should the week of Passover be any different? I had to find a great chocolate chip cookie recipe that would also be Kosher for Passover. These cookies are so good my kids have already started eating them, and it isn't even Passover yet!
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Bake 11 minutes, until outside of cookies are lightly browned but inside of cookie still looks underbaked. Leave cookies on cookie sheet for 10 minutes before moving to a cooking rack.