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Zucchini Cookies with Chocolate Chips
INGREDIENTS
- 1/4 cup honey
- 1/4 cup nonfat plain Greek yogurt — at room temperature
- 1 1/2 cups finely shredded zucchini — from about 1 medium zucchini
- 6 tablespoons unsalted butter — at room temperature
- 1/2 cup coconut sugar — or swap light or dark brown sugar
- 1 cup quick-cooking oats — not instant
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup dark chocolate chips
- 1/4 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 large egg — at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups white whole wheat flour
- 1/8 teaspoon ground cloves
Instructions
- Frist Preheat the oven to 350 degrees F. Lightly coat a baking sheet with nonstick spray or line with parchment paper or silpat mats.
- Second Place the shredded zucchini between layers of paper towel, then thoroughly squeeze out as much excess water as possible. Set aside.
- Then In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl, beat the butter on high until completely smooth and creamy, about 2 minutes.
- Then Add the coconut sugar and beat on medium high for 3 full additional minutes, stopping to scrape down the bowl as needed. On high speed, beat in the honey and Greek yogurt, then the egg and vanilla until completely combined.
- The mixture may look curdled, but it will be fine. Scrape down the mixer as needed and blend the batter as well as you can.
- Then In a separate bowl, whisk together the whole wheat flour, oats, baking powder, salt, baking soda, cinnamon, and cloves. On low speed, slowly add one-third of the dry ingredients to the wet. By hand, fold in half of the shredded zucchini.
- Mix in the next third of the dry ingredients (again on low speed), fold in the remaining zucchini, and finally mix in the last third of the dry ingredients. By hand, stir in the chocolate chips.
- With a cookie scoop, portion the cookies onto the prepared baking sheets. Bake for 11 to 13 minutes, until the tops are barely set and the edges are dry to the touch. They may seem underdone, but do not overbake or the cookies will be dry. Let rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Enjoy It !
Recipes adapted from : itisakeeper.com