I’ve made zucchini cookies, cakes and cupcakes before and they’ve always turned out great. I love sneaking veggies into my cooking. It makes me feel better about eating some of them:) If you think zucchini doesn’t belong in cookies, think again. These cookies are delicious! My hubby and his personal trainer friends also approve! Gluten/Dairy Free. Serving size for the nutritional info is for 1 cookie. This recipes makes 16 cookies.
1 cup chopped zucchini
1/8 cup unsweetened almond milk
1/8 cup PB2
1/8 cup Enjoy Mini Chocolate Chips (or other brand of choice)
1/2 cup unsweetened applesauce
2 scoops chocolate protein powder (I use Life Basics Pea Protein)
1/2 cup almond flour
10 packets Truvia
3 egg whites
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking soda
Preheat the oven to 350 degrees .
Line a baking sheet with parchment paper or non-stick spray and set aside.
In a medium bowl, whisk together almond flour, baking soda, and salt. Set aside.
In a large mixing bowl combine Truvia, unsweetened apple sauce, unsweetened almond milk and PB2 and mix until smooth.
Add egg (beaten) and vanilla extract.
Next, add the shredded zucchini (I used my ninja blender).
Mix until combined.
Slowly add flour mixture until just combined.
Lastly, add in the chocolate chips.
Drop cookie dough by heaping tablespoonful’s, 2 inches apart, onto prepared baking sheet.
Bake for 15-18 minutes or cookies are firm around the edges and set.
Remove cookies from pans; cool completely before eating on wire racks.
Nutritional InformationCalories: 36
Protein: 4.2 grams
Fats: 1.6 grams
Carbs: 5.5 grams
Sugar: 2 grams
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