Deliciously easy and HEALTHY ZUCCHINI, OAT AND CHOCOLATE CHIP COOKIES!!!! Totally guilt-free – no white flour, butter or refined sugars – just naturally sweetened, healthy cookies!
Say hello to your new best friend… these healthy zucchini, oat and chocolate chip cookies! Yep, they’re delicious. They’re healthy. AND they’re soooo easy! Tick, tick, tickety-tick!
In case you don’t already know, I am a major, MAJOR fan of chocolate chip cookies. In fact there’s over 10 different chocolate chip cookie recipes on my blog (including my current fave Choc Chunk, Sea Salt & Oat Cookies, as well as my good old-fashioned Chocolate Chip Cookies). Ooopsies… clearly my obsession is getting out of control!! But until now, there’s never really been a healthy variation. Again… ooopsies! But I promise these healthy zucchini, oat and chocolate chip cookies are going to make up for that.
Sooooo let’s get down to the basics. First of all, there’s no white flour in these little babies… just wholemeal flour. And there’s absolutely no refined sugars… honey (or rice malt syrup) does all the deliciously sweet work instead. Kiss goodbye to butter… it’s all about the coconut oil in this recipe.
And the result? The most deliciously soft and healthy zucchini, oat and chocolate chip cookies. I told you, right?? They really are your new best friend!!
Healthy Zucchini, Oat and Chocolate Chip Cookies - Conventional Method
Deliciously easy and HEALTHY ZUCCHINI, OAT AND CHOCOLATE CHIP COOKIES!!!! These will kick any sweet cravings in the butt... totally guilt-free!
Ingredients
- 1 approx (150g) small zucchini, grated
- 1 cup (90g) quick oats
- 3/4 cup (100g) wholemeal plain flour
- 1 1/2 tsp baking powder
- pinch salt
- 30 g melted coconut oil
- 1 egg, lightly beaten
- 1 tsp vanilla extract
- 1/2 cup (170g) honey (or rice malt syrup)
- 1/2 cup dark chocolate chips
Instructions
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Grease and line two baking trays with baking paper and set aside.
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Grate the zucchini and strain our any excess liquid well. Set aside.
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Place the quick oats, wholemeal flour, baking powder and salt into a large bowl. Mix to combine.
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In a seperate bowl, whisk the melted coconut oil, egg, vanilla extract and honey together.
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Pour the liquid into the dry ingredients bowl, add the strained zucchini and 1/4 cup of the dark chocolate chips and mix until just combined.
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The mixture will be very liquidy at this stage. Place the bowl into the fridge for 30 minutes to 1 hour to firm up.
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Preheat oven to 160 degrees celsius (fan-forced).
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Roll the dough into 16 equal sized balls and place onto the baking trays.
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Add the remaining dark chocolate chips to the top of each cookie.
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Bake for 12-15 minutes or until just starting to turn slightly golden on the edges.
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Remove from the oven and leave on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Please note that these cookies have a soft texture (they will not go crunchy).
Healthy Zucchini, Oat and Chocolate Chip Cookies - Thermomix Method
Deliciously easy and HEALTHY ZUCCHINI, OAT AND CHOCOLATE CHIP COOKIES!!!! These will kick any sweet cravings in the butt... totally guilt-free!
Ingredients
- 1 (approx 150g) small zucchini
- 30 g coconut oil
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup (170g) honey or rice malt syrup
- 1 cup (90g) quick oats
- 3/4 cup (100g) wholemeal flour
- 1 1/2 tsp baking powder
- pinch salt
- 1/2 cup dark chocolate chips
Instructions
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Grease and line two baking trays with baking paper and set aside.
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Place the zucchini into the Thermomix bowl. Grate on Speed 5, 5 seconds. Scrape and repeat until finely chopped. Remove from the bowl into a strainer and squeeze out any excess liquid. Set aside.
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Place the coconut oil into the Thermomix bowl and melt on 70 degrees, Speed 1, 1 minute.
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Add the egg, vanilla extract and honey and mix on Speed 3, 10 seconds.
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Add the quick oats, wholemeal flour, baking powder, salt and the strained zucchini and knead for 10 seconds (Interval function). Scrape down the sides of the bowl and repeat.
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Add 1/4 cup of dark chocolate chips and mix on Reverse, Speed 3, 5 seconds.
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The mixture will be very liquidy at this stage. Place the bowl into the fridge for 30 minutes to 1 hour to firm up.
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Preheat oven to 160 degrees celsius (fan-forced).
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Roll the dough into 16 equal sized balls and place onto the baking trays.
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Add the remaining dark chocolate chips to the top of each cookie.
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Bake for 12-15 minutes or until just starting to turn slightly golden on the edges.
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Remove from the oven and leave on the baking trays for 10 minutes before transferring to a wire rack to cool completely.
Recipe Notes
Please note that these cookies have a soft texture (they will not go crunchy).
We’ve been watching a lot of food documentaries recently and are thinking of going vegetarian and mostly dairy free at home. With the value added coconut oil and no refined sugar, these babies would make the perfect sweet treat!
Love your recipes thank you Just wondering about the 1/2 cup honey but you’ve put 170grams in brackets?
Hi Heather, the 170g is the equivalent to 1/2 cup. 🙂 xx
Hi there
I’m thinking the answer is no but thought I’d check if these cookies are freezable?
Thanks!
Hi Sara, I froze them in an airtight container between layers of baking paper for my sons lunch boxes. They were great!