Go Back
In the realm of baking, few combinations excite the palate quite like the marriage of chocolate and zucchini. Chocolatey Zucchini Bliss Cookies are a delightful treat that not only satisfy your sweet tooth but also incorporate a surprising element of nutrition. These cookies offer a decadent chocolate flavor while cleverly disguising the healthy benefits of zucchini, making them a perfect snack for both kids and adults alike. By introducing fresh zucchini into your cookie batter, you can create a sweet indulgence that doesn’t compromise on health—an enticing prospect for anyone who loves to bake.

Dairy-Free Chocolate Chip Zucchini Cookies

Indulge your sweet tooth with Chocolatey Zucchini Bliss Cookies, a delicious treat that expertly fuses healthy ingredients with rich chocolate flavor. These cookies incorporate fresh zucchini, adding nutrition and moisture while keeping them soft and chewy. Perfect for kids and adults, they provide a guilt-free indulgence. With simple preparation steps, enjoy a delightful baking experience while creating a flavorful treat that doesn't compromise on health. Try making these tasty cookies today!
Print Recipe Pin Recipe

Ingredients
  

1 cup grated zucchini (about 1 medium zucchini, water squeezed out)

1 cup almond flour

1/2 cup coconut flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup coconut sugar or brown sugar

1/4 cup maple syrup

1/4 cup melted coconut oil

1 teaspoon vanilla extract

1/2 cup dairy-free chocolate chips

1/4 teaspoon cinnamon (optional)

1/4 cup chopped nuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater or food processor. Squeeze the grated zucchini in a clean kitchen towel to remove excess moisture. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, and cinnamon (if using) until well combined.

        Combine Wet Ingredients: In another bowl, mix together the coconut sugar, maple syrup, melted coconut oil, and vanilla extract until smooth.

          Incorporate Zucchini: Stir the grated zucchini into the wet ingredients until evenly distributed.

            Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined. Do not overmix. Gently fold in the dairy-free chocolate chips and chopped nuts, if using.

              Scoop the Cookies: Use a tablespoon or cookie scoop to drop dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake: Place the cookies in the oven and bake for 12-15 minutes, or until the edges are slightly golden. The centers may look a bit soft; they will firm up as they cool.

                  Cool: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Once cooled, enjoy your delicious dairy-free chocolate chip zucchini cookies with a glass of almond milk or your favorite dairy-free beverage!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12-15 cookies