Zucchini Chocolate Chip Cookies
Sneak a little nutrition into your holiday baking with these soft veggie-enhanced cookies.
- Prep time: 10 min
- Makes: 3 dozen cookies
- Cook time: 12 min
- Fat.2.5 g
- Saturated Fat.1 g
- Cholesterol.0 mg
- Carbohydrates.14 g
- Fibre.1 g
- Sugars.9 g
- Protein.2 g
- Sodium.5 mg
- Potassium*.50 mg
|1 1/2 cup / 375 ml||quick oats|
|1 cup / 250 ml||all-purpose flour (or whole-wheat as preferred)|
|1 tsp / 5 ml||ground cinnamon|
|1/2 tsp / 2 ml||baking soda|
|3/4 cup / 175 ml||brown sugar|
|1/2 cup / 125 ml||milk|
|4 tbsp / 60 ml||Naturegg Simply Egg Whites, well shaken|
|1/4 cup / 50 ml||unsweetened applesauce|
|1/4 cup / 50 ml||vegetable oil|
|1 cup / 250 ml||finely shredded zucchini, squeezed dry on paper towel (see tip)|
|1 cup / 250 ml||dark chocolate chips|
Preheat oven to 375°F (190°C).
Stir oats with flour, cinnamon and baking soda in a medium bowl; set aside.
Stir brown sugar with milk, egg whites, applesauce and oil until well blended in large bowl. Add dry ingredients; stir just until evenly combined. Fold in zucchini and chocolate chips until uniform.
Drop use a cookie scoop to drop spoonfuls of batter onto parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart.
Bake for 12 minutes or until golden brown on the bottom and set. Cool for 5 minutes then transfer to a rack to cool completely.
Use the fine side of a box grater to grate 1 medium zucchini.
Store cookies in an airtight container for up to 2 days or freeze for up to 1 month.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More