Welcome to day 2 of zucchini week! Yesterday I gave you a delish bread recipe & today we’re all about cookies that taste like banana breads. Whoo hoo!
Since I couldn’t remember the final time I gave you a cookie recipe, I decided that today was your day to make it happen. We’re starting off with these BIG healthy VEGAN zucchini oatmeal cookies studded with ooey-gooey delicious chocolate chips, whole grains & banana.
Dare I mention that these are healthy more than enough to enjoy for breakfast time? That’s the way i eat them anyhow. Two eggs + a warm banana zucchini oatmeal cookie dunked in vanilla almond milk. Mmmmm hmmmm. Sounds heavenly, right?
I could assure you that it really, really is.
For over a year I’ve wished to help to make zucchini cookies but put off baking them because way too many various other zucchini goodies were dancing around with this human brain of mine. Forgive me? They’re right here now and prepared to be devoured.
NATURALLY SWEETENED: These cookies are sweetened with banana and two tablespoons of maple syrup. Yes chocolate chips that are added; however, the cookies themselves aren’t excessively sweet. If you want you can neglect adding the maple syrup. I examined them both ways and liked the version with a tiny bit of added sweetener better.
Hope you like these cookies & are loving zucchini week! I’ll be back with another zucchini formula tomorrow and each day this week therefore make sure to check in. xo!
Healthy Delicious chocolate Chip Banana Zucchini Oatmeal Cookies (vegan!)
3/4 cup whole wheat pastry flour or white whole wheat grains
1 cup old-fashoned rolled oats
1/2 teaspoon baking soda
1 cup mashed ripe banana (from about 2 moderate bananas)
1 cup shredded zucchini, squeezed of surplus moisture using a paper towel
2 tablespoons pure maple syrup (can also use honey otherwise vegan)
1/4 cup melted and cooled coconut oil
1 teaspoon vanilla extract
Optional: 1/4 cup chopped walnuts
Optional: 1 tablespoon of chia seeds
Preheat oven to 350 levels F. Line a big baking sheet with parchment paper.
In a large bowl whisk collectively flour, oats, baking soda pop, cinnamon and salt. Set aside.
Before you combine your wet ingredients, be sure you have squeezed your shredded zucchini of excess moisture with a paper towel or cheesecloth. THAT IS IMPORTANT!
In another large bowl, blend together mashed banana, shredded zucchini, maple syrup, coconut oil and vanilla extract until well combined. Add moist ingredients to dry ingredients and mix until just mixed. Fold in chocolates chips. The dough will appear moist and sticky, but that’s okay – don’t get worried!
Use 1/4 cup to measure out dough and drop on baking sheet, placing cookie dough 2 ins apart from one another. Slightly flatten using the palm of your hands. Bake for 13-16 mins or until cookies are fantastic brown for the edges. Allow to cool on cooking sheet for 5 minutes before moving to a cable rack to great completely. Makes 14 cookies.
To create cookies gluten totally free: I believe you could replace the whole wheat flour with gluten totally free oat flour and obtain great results. I’d probably use 1 cup oat flour. An all-purpose gluten free flour would also work well.
If you have a coconut allergy, feel absolve to use grapeseed oil or light olive oil instead! A vegan butter would also work well.
Nutrition information does not include chia seed products or walnuts.
Cookies can be frozen for 3 months. Basically place in freezer safe ziploc handbag or box. Thaw or reheat to take pleasure from!
Want to create these cookies more nutritious? Add in 2 tablespoons of chia seeds or even a flax egg to increase fiber & proteins!
If you make this formula or any other from Ambitious Kitchen, I’d want to see your creations! Snap a photos, upload it to Instagram and label #ambitiouskitchen!
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