Chocolate Zucchini Cookies
With the soft texture of banana bread, scattered with the sweetness of chocolate chips, these nut free cookies will be a regular go-to for your snack time and lunchboxes.
Prep: 15 min | Cook: 20 min | Makes: 20
Chocolate Zucchini Cookies
Dry:
1 cup quick oats
1½ cups wholemeal self raising flour
½ tsp allspice
¼ tsp salt
Wet:
1 cup mashed ripe banana
⅓ cup maple syrup
¼ cup olive oil
½ cup hot water
1 cup grated zucchini
Mix Ins:
½ cup chocolate chips
01 Preheat oven to 160°C.
02 Mix dry ingredients together in a large bowl.
03 In a medium bowl whisk all wet ingredients together.
04 Pour wet mixture into dry and mix until just combined.
05 Add chocolate chips and stir until just mixed through.
06 Dollop 20 spoonfuls of mixture onto a lined baking tray. Bake for 20 minutes.
Store: In an air tight container in the fridge for up to 3 days or freeze for months.
Dietaries:
To make this recipe dairy free and vegan, opt for vegan chocolate.
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