Welcome to day time 2 of zucchini week! Last night I gave a delish loaf of bread recipe & today we are all about cookies that flavor like banana breads. Whoo hoo!

Since I couldn’t remember the final time I gave a cookie recipe, I decided that today was the day to create it happen. We’re starting with one of these BIG healthy VEGAN zucchini oatmeal cookies studded with ooey-gooey chocolates chips, whole grains & banana.
Dare I state that these are healthy enough to take pleasure from for breakfast time? That’s the way i eat them anyhow. Two eggs + a warm banana zucchini oatmeal cookie dunked in vanilla almond dairy. Mmmmm hmmmm. Sounds heavenly, right?
I can assure you that it certainly, really is.
For over a year I’ve wanted to help to make zucchini cookies but defer baking them because too many various other zucchini goodies were dancing around within this brain of mine. Forgive me? They’re right here now and ready to be devoured.
NATURALLY SWEETENED: These cookies are sweetened with banana and two tablespoons of maple syrup. Yes delicious chocolate chips that are added; however, the cookies themselves aren’t excessively sweet. If you want you can miss adding the maple syrup. I examined them both ways and liked the version with a tiny bit of added sweetener better.
Hope you like these cookies & are loving zucchini week! I’ll be back again with another zucchini recipe tomorrow and every day this week so make sure to check in. xo!
Healthy Delicious chocolate Chip Banana Zucchini Oatmeal Cookies (vegan!)
Prep period:
10 mins
Cook time:
12 mins
Total time:
22 mins
3/4 cup whole wheat pastry flour or white whole wheat flour
1 cup old-fashoned rolled oats
1/2 teaspoon cooking soda
1 cup mashed ripe banana (from about 2 medium bananas)
1 cup shredded zucchini, squeezed of extra moisture having a paper towel
2 tablespoons pure maple syrup (can also make use of honey if not vegan)
1/4 cup melted and cooled coconut oil
1 teaspoon vanilla extract
Optional: 1/4 cup cut walnuts
Optional: 1 tablespoon of chia seeds
Preheat oven to 350 levels F. Line a large baking sheet with parchment paper.
In a big bowl whisk jointly flour, oats, baking soda, cinnamon and sodium. Set aside.
Before you mix your wet ingredients, be sure you have squeezed your shredded zucchini of excess moisture using a paper towel or cheesecloth. THAT IS IMPORTANT!
In another large bowl, combine jointly mashed banana, shredded zucchini, maple syrup, coconut oil and vanilla extract until well combined. Add damp ingredients to dried out ingredients and combine until just mixed. Fold in chocolate chips. The dough will seem damp and sticky, but that’s alright – don’t worry!
Use 1/4 glass to measure out dough and drop on cooking sheet, placing cookie dough 2 in . apart from each other. Slightly flatten with the palm of the hands. Bake for 13-16 mins or until cookies are golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a cable rack to great totally. Makes 14 cookies.
To create cookies gluten free: I believe you can replace the complete wheat flour with gluten free oat flour and obtain great results. I would probably make use of 1 cup oat flour. An all-purpose gluten free flour would also work well.
If you have a coconut allergy, feel free to use grapeseed oil or light essential olive oil instead! A vegan butter would also work very well.
Nutrition information will not include chia seed products or walnuts.
Cookies could be frozen for 3 months. Simply place in freezer secure ziploc handbag or container. Thaw or reheat to take pleasure from!
Want to make these cookies more nutritious? Add 2 tablespoons of chia seeds or perhaps a flax egg to increase fiber & protein!
If you make this recipe or any other from Ambitious Kitchen, I’d want to see your masterpieces! Snap a photos, upload it to Instagram and tag #ambitiouskitchen!

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