Even though it’s pumpkin season, we still can’t forget about zucchini! After your positive response to my Healthy Chocolate Zucchini Cake, I thought I would share another recipe with chocolate and zucchini…because really, you can never get enough chocolate!
These cookies were so easy to make, but they taste gourmet. Personally, for me to fall in love with a cookie, it’s got to be fudgy and soft. And these? These definitely meet that criteria.
I made these on a Saturday, and my family ate them all by Tuesday. Yes, I live with 4 cookie monsters! My husband always wants me to buy premade cookie dough from my son’s school fundraising. While those cookies are definitely yummy, there sure isn’t anything healthy about them. So, I promised him I would make him more homemade cookies this year.
So what makes these cookies healthier?
- I replaced the white processed sugar with natural honey
- I used a healthier alternative to butter; coconut oil
- they contain Greek yogurt for added moisture and protein
- they also contain zucchini, not that you can tell!
- I used dark chocolate chips rather than semi-sweet
So, the next time your in the mood for a soft, fudgy chocolate cookie, do me a favour and make these…you won’t regret it!
Recipe adapted from Two Peas and Their Pod
Ingredients
- 1-1/4 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp sea salt
- 5 Tbsp coconut oil
- 1/2 cup unsweetened cocoa powder
- 1/3 cup honey
- 1/3 cup brown sugar
- 1/3 cup plain, non-fat Greek yogurt
- 1 tsp vanilla extract
- 1/2 cup finely shredded zucchini, squeezed with a paper towel to remove excess water
- 1/4 cup dark chocolate chips
Instructions
Preheat oven to 350F. Line or spray two baking sheets and set aside.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a saucepan, melt coconut oil over medium heat. Remove from heat. Stir in cocoa powder, honey, and brown sugar. Add the yogurt and vanilla extract and stir until smooth.
Add flour mixture, stirring until moist. Stir in zucchini and chocolate chips.
Drop by heaping tablespoons onto prepared baking sheets and flatten slightly with a fork.
Bake in oven for 10 minutes or until almost set. Cool on baking sheets for 10 minutes, remove and let cool on a wire rack.
Store in an airtight container.
Notes
Cal: 95 Fat: 4g Protein: 2g Fiber: 1g Sodium: 43mg Sugar: 8g
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{ 2 comments… read them below or add one }
I couldn’t find any good sized zucchinis this year, I even looked at farm stands! the grocery store ones looked more like pickles lol I’ve pinned this for next year though!
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Really? That seems strange. Oh well…you’re right, there is always next year