Healthy Zucchini, Oat and Chocolate Chip Cookies

Deliciously easy and HEALTHY ZUCCHINI, OAT AND CHOCOLATE CHIP COOKIES!!!! These will kick any sweet cravings in the butt... totally guilt-free!

5 from 4 votes

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Course: Cookies

Cuisine: Healthy Recipes

Prep Time: 15

Cook Time: 15

Chilling time: 1

Total Time: 1 30

Servings: cookies

Calories: 169kcal

Grease and line two baking trays with baking paper and set aside.
Grate the zucchini and strain our any excess liquid well. Set aside.
Place the quick oats, wholemeal flour, baking powder and salt into a large bowl. Mix to combine.
In a seperate bowl, whisk the melted coconut oil, egg, vanilla extract and honey together.
Pour the liquid into the dry ingredients bowl, add the strained zucchini and ¼ cup of the dark chocolate chips and mix until just combined.
The mixture will be very liquidy at this stage. Place the bowl into the fridge for 30 minutes to 1 hour to firm up.
Preheat oven to 160 degrees celsius (fan-forced).
Roll the dough into 16 equal sized balls and place onto the baking trays.
Add the remaining dark chocolate chips to the top of each cookie.
Bake for 12-15 minutes or until just starting to turn slightly golden on the edges.
Remove from the oven and leave on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Grease and line two baking trays with baking paper and set aside.
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.
Place the coconut oil into the Thermomix bowl and melt on 70 degrees, Speed 1, 1 minute.
Add the egg, vanilla extract and honey and mix on Speed 3, 10 seconds.
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.
Add ¼ cup of dark chocolate chips and mix on Reverse, Speed 3, 5 seconds. The mixture will be very liquidy at this stage.
Place the bowl into the fridge for 30 minutes to 1 hour to firm up.
Preheat oven to 160 degrees celsius (fan-forced).
Roll the dough into 16 equal sized balls and place onto the baking trays. Add the remaining dark chocolate chips to the top of each cookie.
Bake for 12-15 minutes or until just starting to turn slightly golden on the edges. Remove from the oven and leave on the baking trays for 10 minutes before transferring to a wire rack to cool completely.

Please note that these cookies have a soft texture (they will not go crunchy).