Zucchini Chocolate Chip Cookies

Sneak a little nutrition into your holiday baking with these soft veggie-enhanced cookies.

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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

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.

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.

This recipe was made with:

Made from 100% pure egg whites. We mean simple.

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Remember, it is essential to cool your angel food cakes upside down to keep their light airy texture.