Zucchini Bread Chocolate Chunk Cookies

These cookies came along through a need to use up shredded zucchini and a desire to make a small-batch, healthy-ish cookie recipe to satisfy my sweet tooth.

They only take one bowl and 15 minutes, can be made gluten-free, are sweetened with only pure Sunnymede maple syrup, and don’t even require an egg! And since they are small-batch, the result is 4-6 cookies… a perfect recipe to share with your loved one… or if you're like me, keep all to yourself!

Baker’s Tip: If you want some added protein, you can swap half the flour for protein powder (it worked with unflavored pea protein; I haven’t tried others) or use Sunnymede’s protein pancake mix instead.

Ingredients:

• 1 ripe banana, mashed (save a few slices for topping)
• 1/3 cup shredded zucchini (optional, can omit to make banana bread cookies)
• 5-6 tbsp of oat flour ( (sub for all-purpose flour if not gf)
• 2 tbsp Sunnymede maple syrup
• 1 tbsp coconut oil, melted (can sub for butter)
• 1 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp baking powder
  
• handful of chocolate chips or chunks
• sea salt for topping

Recipe:

1. Preheat oven to 350 F.
2. Mash the banana in a bowl. Add the remaining wet ingredients. Mix well.
3. Add the dry ingredients, stirring until combined.
4. Fold in the chocolate chips.
5. Scoop out the dough onto a parchment lined baking sheet. Flatten slightly by pressing in a banana slice. Add another chunk of chocolate and sprinkle with sea salt.
6. Bake at 350 F for 15 minutes.
7. Remove from oven and let cool to set a bit. Enjoy!