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
- Fat.2.5 g
- Saturated Fat.1 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
Avoid plastic bowls when whipping egg whites as fat and oil can linger on the surface and interfere with getting the appropriate volume and structure.