Introduction:
These zucchini cookies are a delicious and healthy treat that’s perfect for any time of the day. Packed with nutrients and flavor, these cookies are sure to be a hit with the whole family. Plus, they’re a great way to sneak in some extra veggies!
Preparation time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes | Serves: 12 cookies
Ingredients:
- 1 cup shredded zucchini
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 cup chocolate chips
Instructions:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded zucchini, almond butter, maple syrup, and vanilla extract.
- Add almond flour, baking soda, and cinnamon to the bowl and mix until well combined.
- Fold in chocolate chips.
- Scoop spoonfuls of the dough onto the prepared baking sheet and flatten slightly.
- Bake for 10-12 minutes, or until edges are golden brown.
- Allow to cool before enjoying!
Nutrition Information:
Calories: 150 || Carbohydrates: 14g || Protein: 4g || Fat: 10g || Fiber: 3g
What I Love About This Recipe?
- These cookies are a great way to sneak in some extra veggies.
- They are gluten-free and dairy-free, making them a healthier option.
- The combination of almond butter and zucchini creates a moist and delicious cookie.
- The addition of chocolate chips adds a sweet touch to balance the flavors.
- They are quick and easy to make, perfect for a quick snack or dessert.
What To Avoid While Making this Recipe?
- Avoid overmixing the dough, as this can result in a tough cookie.
- Make sure to squeeze out excess moisture from the shredded zucchini to prevent a soggy cookie.
- Do not overbake the cookies, as they will continue to cook slightly while cooling on the baking sheet.
- Be careful not to burn the edges of the cookies, as almond flour can brown quickly.
- Use high-quality almond butter for the best flavor and texture in the cookies.