The garden continues to produce green squash at a startling rate. What a lovely problem to have. If the plants keep up like this I will surely shred and freeze a good bit of it for use in zucchini bread and mac and cheez in the colder months, but it’s nice to have some to use right now, today, when our thoughts are turning toward books, notebooks, pencils (I love the smell of new pencils) and LUNCHBOXES. It is time for Momma to get busy making some reasonable goodies for those lunch boxes.
While I was thinking about the need to start baking for school and noticing the abundant zucchini, the internet happened and mashed them together for me. I was inspired and responded with my usual “Ooooh, that looks good. What ingredients should I change?” The result got a straight yummy thumbs up from 3 of the 4 of us and even earned a “pretty good” from Ms. Picky Pants. That is a good cooking day in my house. Because of the lower fat content, these cookies are a little more biscuity than most, but ring all the necessary cookie bells to satisfy treat eaters who are willing to overlook the little flecks of green, which I think are beautiful, BTW. And so, without further ado, I give you…
Zucchini Oat Chocolate Chip Cookies (DF) inspired by these beauties.
- 2 1/2 c whole wheat pastry flour
- 1 t baking soda
- 1/4 c granulated sugar (I used turbinado)
- 3 c rolled oats
- 1/2 t salt
- 2 eggs (I used flax)
- 3/4 c applesauce
- 1/4 + 1 T maple syrup
- 4 T coconut oil
- 1 t vanilla
- 1 1/2 c grated/shredded then chopped zucchini
- 2 c chocolate chips of your choice (DF if that’s your thing)
Preheat oven to 350. Line baking sheets with parchment.
Before you get started with the other bits, I would suggest draining the zucchini. These squash hold a surprising amount of water that can leak out while cooking and produce a steaming effect on your food that is not always desirable. To do that, place the chopped zucchini (my little man suggested chopping it smaller after seeing the shreds – “too big for cookies Mom”) in a fine mesh sieve, adding a dash of salt, stir and let sit for at least 10 minutes. Then press with a spoon to release more water. The rest of the preparation here follows the usual cookie procedure of combining dry ingredients in one bowl, wet in another and then joining the two. Combine the flour, baking soda, sugar, oats and salt in one bowl. Whisk to integrate. Combine eggs, applesauce, maple syrup, coconut oil, and vanilla in a smaller bowl and whisk to combine (this will be considerably easier if the applesauce is NOT super cold as that tends to harden the coconut oil). Add wet to dry and stir to combine. Add zucchini and stir to distribute. Add chips and stir to distribute.
Place dough on parchment sheets in blobs approximately 1 1/2 Tbs large (I use one of these cookie scoops). Then gently press with a spoon or fork to flatten a bit (they will not do it on their own and your end result will be weird if you don’t). Bake for 14-16 minutes or until edges have slightly browned. Allow to cool on the baking sheet for at least 3 minutes before transferring to wire cooling rack. You should eat one at this point, while the chocolate is still melty. Delish!