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Welcome to day time 2 of zucchini week! Last night I gave a delish bread formula & today we're all about cookies that flavor like banana breads. Whoo hoo!

2
  • Since I couldn't remember the final period I gave a cookie recipe, I decided that today was the day to make it happen. We're starting off with these BIG healthy VEGAN zucchini oatmeal cookies studded with ooey-gooey delicious chocolate chips, wholegrains & banana.
  • HELL YES!
  • Dare I tell you that these are healthy enough to enjoy for breakfast? That's how I eat them in any case. Two eggs + a warm banana zucchini oatmeal cookie dunked in vanilla almond dairy. Mmmmm hmmmm. Noises heavenly, right?
  • I could assure you that it certainly, really is.
  • For over a year I've wanted to produce zucchini cookies but put off cooking them because too many various other zucchini goodies were dance around in this human brain of mine. Forgive me? They're right here now and ready to be devoured.
  • NATURALLY SWEETENED These cookies are sweetened with banana and two tablespoons of maple syrup. Yes delicious chocolate chips that are added; nevertheless, the cookies themselves aren't excessively sweet. If you'd like you can miss adding the maple syrup. I examined them both ways and liked the edition with a tiny bit of added sweetener better.
  • Hope you love these cookies & are loving zucchini week! I'm going to be back again with another zucchini recipe tomorrow and every day this week so be sure to check in. xo!
  • Healthy Delicious chocolate Chip Banana Zucchini Oatmeal Cookies (vegan!)
  • Prep period
  • 10 mins
  • Cook time
  • 12 mins
  • Total period
  • 22 mins
  • Ingredients
  • 3/4 cup whole wheat grains pastry flour or white whole wheat grains
  • 1 cup old-fashoned rolled oats
  • 1/2 teaspoon baking soda
  • 1 cup mashed ripe banana (from about 2 medium bananas)
  • 1 cup shredded zucchini, squeezed of surplus moisture having a paper towel
  • 2 tablespoons pure maple syrup (can also make use of honey if not vegan)
  • 1/4 cup melted and cooled coconut oil
  • 1 teaspoon vanilla extract
  • 1/4 cup cut walnuts
  • Optional 1 tablespoon of chia seeds
  • Instructions
  • Preheat oven to 350 levels F. Line a big cooking sheet with parchment paper.
  • In a large bowl whisk collectively flour, oats, baking soda pop, cinnamon and salt. Set aside.
  • Before you combine your wet ingredients, make sure you have squeezed your shredded zucchini of excess moisture with a paper towel or cheesecloth. THAT IS IMPORTANT!
  • In a separate large bowl, combine together mashed banana, shredded zucchini, maple syrup, coconut oil and vanilla extract until well combined. Add damp ingredients to dry ingredients and combine until just combined. Fold in chocolates potato chips. The dough will appear moist and sticky, but that's alright – don't be concerned!
  • Use 1/4 cup to measure out dough and drop on cooking sheet, placing cookie dough 2 in . apart from one another. Slightly flatten using the palm of your hand. Bake for 13-16 mins or until cookies are fantastic brown on the edges. Allow to awesome on cooking sheet for 5 minutes before moving to a cable rack to cool completely. Makes 14 cookies.
  • To make cookies gluten totally free I think you can replace the complete wheat flour with gluten totally free oat flour and obtain great results. I'd probably use 1 cup oat flour. An all-purpose gluten free flour would also work well.
  • If you have a coconut allergy, feel free to use grapeseed essential oil or light olive oil instead! A vegan butter would also work well.
  • Nutrition information does not include chia seeds or walnuts.
  • Cookies can be frozen for up to 3 months. Simply put in place freezer safe ziploc handbag or box. Thaw or reheat to enjoy!
  • Want to make these cookies more nutritious? Add 2 tablespoons of chia seeds or a flax egg to improve fiber & protein!
  • If you get this to recipe or any other from Ambitious Kitchen, I'd want to see your masterpieces! Snap a photos, upload it to Instagram and label #ambitiouskitchen!
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