It may not be your usual dessert combo, but these chocolate-and-veggie treats are remarkably tasty (and good for you, too!). The cookies are made sans oil or butter, but come together thanks to seasonal zucchini, a touch of applesauce and maple syrup. Add a dash of cinnamon and cloves, a sprinkle of chocolate chips, and you’ve got the perfect autumn indulgence.
Adapted from Two Peas and Their Pod
Prep time: 15 minutes
Cook time: 10 minutes
- 148 cal
- 3.5 g fat
- 25.8 g carbs
- 2.6 g fiber
- 3.5 g protein
1 cup white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/8 teaspoon nutmeg
1/8 cup applesauce
1/2 cup pure maple syrup
1 large egg
1 teaspoon vanilla
1 cup shredded zucchini (1 medium-sized zucchini)
2 cups old fashioned oats
3/4 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees. Prepare baking sheet with parchment paper, or silicon mat.
- In small bowl, mix flour, baking soda, salt and spices.
- In a separate larger bowl, mix applesauce, maple syrup and egg until well combined. Add the vanilla and the zucchini and stir until just combined. Gradually stir in dry mix. Fold in oats and chocolate chips.
- Place tablespoon-sized drops of dough on prepared baking sheet. Bake for 10-12 minutes until edges turn golden. Cool on cookie rack.
For more recipes from Emily, visit www.emsbytes.com