Zucchini Chocolate Chip Cookies
I’ve got a couple detectives in our house.
This morning they raided the coat closet for knee high boots and hooded jackets and dug through the bottom of toy box, sifting through broken crayons and stray book jackets to arm themselves with binoculars and magnifying glasses.
I have an alibi. I was was just innocently baking cookies.
Or was I?
Last week we enjoyed these cookies, shared by a friend at our family Bible study. My kids, at a rather serene moment for the group, fought over the last one. Loudly.
But today the detectives sensed something was afoot, perhaps when they saw four large green vegetables fall out of the fridge when I opened it to retrieve ingredients.
They crept into the kitchen to examine, not looking the least bit conspicuous as they peered at me in their getups, tutus and swimsuits peeking out from the bottom of their unseasonable jackets.
Like vision impaired go-go dancing Eskimos.
Who like cookies.
If you are wondering when I’m going to stop putting zucchini in almost everything that is coming out of my kitchen, the answer is, “When I run out of zucchini.”
If you are wondering how I’ll keep getting my family to eat all this squash that falls out of my fridge every time I open it, the answer is “Chocolate. Lots of chocolate.”
I’ve made two batches in the last twenty-four hours.
Zucchini Chocolate Chip Cookies
Makes 15-20 cookies
- 1/2 c. vegan margarine (i.e. Earth Balance), organic butter or coconut oil
- 1 organic or flax egg (1 T. ground flax + 3 T. water, whisked and allowed to sit until thickened)
- 1 c. stevia baking blend or sucanat
- 1 c. gluten free oat flour (or gluten free old-fashioned oats, finely ground) *
- 1 c. white rice flour*
- 1 t. baking soda
- 1 t. cinnamon
- 1/2 t. sea salt
- 1 medium zucchini, finely grated and squeezed dry to yield approximately 1. c**
- 1 c. chocolate chips
**The more finely you grate your zucchini, the less obvious it will be that there are green vegetables in these cookies. I like to used a microplane grater/zester for these.
Preheat oven to 350 degrees.
Using an electric or stand mixer, cream together margarine, butter or coconut oil, egg and sweetener of your choice.
In a separate bowl, combine oat flour, rice flour, baking soda, cinnamon and salt.
Add flour mixture to the wet ingredients and beat until well combined.
Fold in zucchini and chocolate chips.
Scoop dough out by heaping spoonful and place on a lightly greased or Silpat lined baking sheet.
Bake for 12-15 minutes, until cookies are set and lightly browned. Allow to cool for one minute before transferring to a cooling rack.
*There’s still time to enter the Baby Bullet giveaway. A winner will be chosen Tuesday!
*There’s still time to get tickets to attend the Influence Conference on October 11-13th in Indianapolis. I’ll be speaking during Saturday’s Life Sessions and am feeling such nervous excitement. I can’t wait to share this fellowship with so many incredible people and would love to share it with you too. (Edited to add: you can win a ticket to attend from Hayley, aka The Tiny Twig, here!)
*There’s still time to enjoy the rest of your weekend—I hope you do!