Healthy Eggless Chocolate Chip Zucchini Cookies

Healthy Eggless Chocolate Chip Zucchini Cookies

Healthy Eggless Chocolate Chip Zucchini Cookies are soft, melt-in , flavorful , healthy and chewy breakfast cookies.

Zucchini is a great addition to baked goods, also a good way to sneak some zucchini into a non-zucchini lover’s diet!

Zucchini can be used in most recipes that use shredded carrots. However, they are more moist than carrots, hence the zucchini baked goods tender to be more tender.

The texture of the zucchini, makes these cookies soft, but these are not crunchy. Though cakelike, these cookies taste great, specially I like the mild spicing that the cookies have due to the addition of cinnamon, and a bit of ground nutmeg or allspice. You can also use raisins instead of chocolate chips, simply substitute an equal amount of raisins.

Lastly, and most importantly, these cookies don’t taste like zucchini, even though you can spot specks of green in them.

I get a lot of queries about egg substitutions in baked goods. Through a lot of trials, I vouch for the following as fool proof good results for egg substitute :

  • To replace whole eggs in chewy baked goods like brownies, or cookies, use one ripe mashed banana for every egg the recipe calls for.
  • One tablespoon applesauce can replace one egg in most baking recipes.
  • The basic ratio of one tablespoon of flax seeds and three tablespoons of water to replace one egg. You’ll need to grind the flax seeds into a fine powder using a coffee or spice grinder (or use 2 1/2 teaspoons pre-ground), and then you simply whisk in the water until it becomes gelatinous.

Healthy Eggless Chocolate Chip Zucchini cookies 

Make a batch of these to enjoy this nutrient-rich summer ingredient, Zucchini, in a whole new way. Do try and leave us a feedback here in comments. Happy Baking !!Healthy Eggless Chocolate Chip Zucchini Cookies 

Healthy Eggless Zucchini cookies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Cookies
Serves: 24 pieces
Ingredients
  • 1 cup tightly packed grated zucchini
  • 1 large banana mashed
  • 2 cups all purpose unbleached flour
  • ¾ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • ¼ tsp nutmeg powder
  • ¼ tsp sea salt
  • ½ cup refined coconut butter softened
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 cup semisweet chocolate chips( I used nestle)
Instructions
  1. Preheat oven to 350 degrees F. Line the cookies sheets with parchment paper.
  2. Sieve all purpose flour into a medium size mixing bowl. Add baking soda, cinnamon, nutmeg and salt into the flour. Whisk and combine all the dry ingredients together.
  3. Cream butter and sugar at high speed in a large mixing bowl until well combined.
  4. Add the vanilla extract and the mashed bananas. Stir and mix at medium high speed until light and fluffy. Do not over mix.
  5. Add the dry flour mixture into the butter mixture gradually ( preferably intermittently) at low speed until just combined. It's important that you do not overmix.
  6. Stir in the zucchini and the chocolate chips.
  7. Though this step is optional, but I like to refrigerate the cookie Dough for around 20 minutes before baking.
  8. Drop the cookie dough by large spoonfuls onto ungreased pans lined with parchment paper, with two(2) inches between each cookie.
  9. Bake for 15 minutes in the preheated oven, or until edges are nicely browned. Make sure not to overbake the cookies else they will become hard on cooling.
  10. Take out the cookie sheets. Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
  11. Serve the cookies with a glass of milk, tea or coffee. Store it in air tight container.

 

2 Comments

  1. They look so cakey and yummy!

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