Zucchini Chocolate Chip Cookies
Sneak a little nutrition into your holiday baking with these soft veggie-enhanced cookies.
- Prep time: 10 min
- Makes: 3 dozen cookies
- Cook time: 12 min
Nutritional Information
1 cookie
- Calories 80
- Saturated Fat 1 g
- Fat 2.5 g
- Cholesterol 0 mg
- Carbohydrates 14 g
- Fibre 1 g
- Sugars 9 g
- Protein 2 g
- Sodium 5 mg
- Potassium* 50 mg
Ingredients
- 1 1/2 cup / 375 ml
- quick oats
- 1 cup / 250 ml
- all-purpose flour (or whole-wheat as preferred)
- 1 tsp / 5 ml
- ground cinnamon
- 1/2 tsp / 2 ml
- baking soda
- 3/4 cup / 175 ml
- brown sugar
- 1/2 cup / 125 ml
- milk
- 4 tbsp / 60 ml
- Naturegg Simply Egg Whites, well shaken
- 1/4 cup / 50 ml
- unsweetened applesauce
- 1/4 cup / 50 ml
- vegetable oil
- 1 cup / 250 ml
- finely shredded zucchini, squeezed dry on paper towel (see tip)
- 1 cup / 250 ml
- dark chocolate chips
Directions
Preheat oven to 375°F (190°C).
Stir oats with flour, cinnamon and baking soda in a medium bowl; set aside.
Stir brown sugar with milk, egg whites, applesauce and oil until well blended in large bowl. Add dry ingredients; stir just until evenly combined. Fold in zucchini and chocolate chips until uniform.
Drop use a cookie scoop to drop spoonfuls of batter onto parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart.
Bake for 12 minutes or until golden brown on the bottom and set. Cool for 5 minutes then transfer to a rack to cool completely.
Tips
Use the fine side of a box grater to grate 1 medium zucchini.
Store cookies in an airtight container for up to 2 days or freeze for up to 1 month.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.
Learn MoreTips: Whipping
When whipping eggs, start with a low speed and then gradually work up to the whip setting on the mixer. The lower speed stretches the protein molecules and makes the mixture more readily accept air.