Ah, finally time for a new sweet recipe. I’ve been enjoying these yummy Zucchini Chocolate Chip Cookies since Frances and the boys baked them during our visit last week, meaning I’ve baked this recipe twice since then and eaten nearly all of the resulting cookies. This post is my second installment of my series Veganized It!, a series inspired by a collection of recipes on my Veganize This Pinterest board I’m veganizing for the hubby and I to enjoy. This isn’t just for us though! I hope you will enjoy vegan versions of these recipes too!
Vegan Zucchini Chocolate Chip Cookies
Recipe adapted from the book Animal, Vegetable, Miracle by Barbara Kingsolver
1/4 cup applesauce
1/2 cup canola oil
1/2 cup brown sugar
1/3 cup agave nectar
1 tbsp vanilla extract
1 cup unbleached white whole wheat flour
1 cup whole wheat flour
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg (optional)
1 cup finely shredded zucchini
1 cup vegan chocolate chips (I use Enjoy Life Brand)
Combine wet ingredients in a large bowl or mixer. Combine dry ingredients in a separate bowl and slowly blend into the wet mixture. Stir in zucchini and chocolate chips last, mix well. Drop onto prepared baking sheet using a 1 inch cookie scoop. Bake at 350° for 10 to 15 minutes.
Zucchini Chocolate Chip Cookie Batter
Thanks to my sister Sarah for the new cookie scoop!
All ready for the oven!
Out of the oven and ready to eat!
Enough to share, if you’re so inclined…
They are perfect little mouthfuls of deliciousness. In my second batch I left out the nutmeg, which I thought was a little strong. Feel free to play with the recipe and share your results with me! Thanks to Frances and the boys for baking these for us when we visited, they are a wonderful addition to my recipe box!