Fudgy Chocolate Zucchini Cookies
These Fudgy Chocolate Zucchini Cookies are soft, delicious and easy to make. Veggie-loaded for a little extra healthy goodness, they are Paleo, gluten free and dairy-free.
Servings: 14 cookies
- 1/2 cup grated zucchini squeezed dry
- 3/4 cup almond butter (I used Trader Joe’s creamy raw unsalted)
- 1 egg
- 1/2 cup coconut sugar or granulated sweetener of choice
- 1 tsp vanilla extract
- 1/4 tsp salt skip if almond butter is salted
- 1/2 tsp baking soda
- 2 tbsp cacao powder or unsweetened cocoa powder
- 2 tbsp almond flour
Preheat oven to 350 and line a baking sheet with parchment paper or a silicone baking mat.
Add all the ingredients to a food processor. Blend until everything is well mixed and a sticky dough forms.
Remove the blade and scoop heaping tablespoons of the cookie batter into the prepared baking pan.
Bake until the cookies are puffed and the edges are set, 8 to 10 minutes. Don’t over bake or you’ll miss out on the gooey brownie-like center.
Allow to cool fully on the pan before removing with a spatula.
Store in an air-tight container in fridge. If stacking cookies, place a layer of parchment paper or wax paper between layers to prevent cookies from sticking to one another.
When ready to enjoy, garnish with a little sprinkling of powdered sugar (optional)
Calories: 114kcal | Carbohydrates: 8g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 98mg | Potassium: 127mg | Fiber: 2g | Sugar: 5g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg