Sneaky Zucchini Oat Cookies

03/27/2017

I really love to cook food that are secretly healthy. There is nothing more satisfying than biting into something delicious that is also healthy. These cookies fit into this category! I was inspired to make these after receiving my weekly box from The Organic Box with zucchini in it. I love zucchini and eat it lots of different ways, but my kids are another story! It’s one of those “off limit” veggies to them, so I have to be sneaky if I want them to eat it. Anytime I can trick my kids into eating healthy I feel like I’m winning! Plus they feel like they are getting a treat because of the chocolate. Making these cookies with my little guy was a ton of fun, even if it was a bit more messy! I think it is important to get your kids into the kitchen early to help out so they understand the importance of cooking healthy meals.

Note: In the recipe, it tells you to melt and cool your coconut oil to room temperature. I didn’t have time for this so I just melted it. Then I added the cold maple syrup with cooled the coconut oil and made it lumpy. I just microwaved that mixture again for about 10 seconds and it melted the coconut oil enough to make the lumpy disappear.

Sneaky Zucchini Oat Cookies

¼ cup Coconut Oil melted and cooled to room temperature (or see note)

½ cup Maple Syrup

1 Egg

1 tsp. Vanilla

1 cup Shredded Zucchini

1 tsp. Baking Soda

½ tsp. Salt

1 cup Whole Wheat Flour or Oat Flour

2 cups Old Fashioned Oats

¾ cup Dark Chocolate Chips

• Preheat oven to 350 degrees. Line baking sheets with parchment paper.

• Mix together coconut oil and maple syrup until smooth. Add egg and vanilla extract. Add zucchini and mix until combined. Mix is baking soda, salt and flour. Once combined, add oats and chocolate chips.

• Drop heaping tablespoons of dough about 2 inches apart on baking sheet. Bake for 10-15 minutes or until cookies are slightly golden around edges and set. Cool on baking sheet.