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Vegan Double Chocolate Zucchini Cookies

These vegan double chocolate zucchini cookies are so soft, chewy, and delicious.  They are made with oat flour, so they are flourless, healthy, and plant-based.  These cookies are loaded with chocolate flavor and are so easy to make.  This is the perfect dairy-free recipe to use up that extra zucchini!

This year my husband and I decided to start a garden and we have been about 50% successful.  Some of our veggies didn’t quite make it, but our zucchini have exploded!  We have so many of them that we can’t quite eat them fast enough.  I’ve learned that zucchini is clearly one of the easier vegetables to grow, so I’m sure others out there have this same issue.  Well if you are looking for a good recipe to use up that extra zucchini, look no further than these vegan double chocolate zucchini cookies!

I have picked only the healthiest ingredients for these amazing cookies!  They are quick and easy to make. I love sneaking in veggies to my recipes because my kids definitely don’t get the daily recommended amount.  Not that eating cookies replaces fresh broccoli, but it’s something. There is also something so satisfying about using veggies right from our garden.  I’m no expert at gardening by any means, but we are learning as we go and having so much fun with it.  Hey, it’s the simple things these days!

If you have a good food processor this recipe is a sinch! I have the Ninja food processor and I love it!  I literally use it every day.  I’m not sure how I went through life without it. I don’t have a whole lot of kitchen tools, but this one is essential. Every time I make cookies I just add all the ingredients in and set on the dough setting.  It has a plastic blade attachment, so it perfectly mixing the dough and I never need my blender.

A quick tip when baking with zucchini

  • If you have a food processor you can chop up the zucchini and pulse until it is shredded or minced.  This is a lot faster than grating it.
  • Make sure to get out all of the excess water.  This takes several paper towels to really get it dry. Zucchini is mostly water and if you skip this step you will regret it.

Other healthy recipes to try:

Plant-Based Peanut Butter Banana Muffins

Healthy Vegan Protein Bites

No-Bake Vegan Brownie Bites

Plant-Based Oatmeal Chocolate Chip Cookies

Vegan Double Chocolate Zucchini Cookies

Ingredients:

  • 3/4 Cup Zucchini- Chopped and shredded in a food processor or grated.  Then dry with a paper towel or dishtowel.
  • 1/2 Cup Almond Butter
  • 1/2 Cup Dairy-Free Chocolate Chips
  • 1/2 Cup Monk Fruit Sweetener (if you want minimal sugar, carbs, and calories) you can also substitute with any sugar you prefer.
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Baking Soda
  • 3 Tbs Cocoa Powder
  • 2/3 Cup Oat Flour (grind old fashioned oats in a food processor until flour consistency)
  • 1 Flax Egg

Directions:

  1. Preheat oven to 350 degrees
  2. Add all ingredients except chocolate chips in the food processor with a plastic blade attachment. You can also mix with a hand mixer in a large bowl.
  3. Mix well on dough setting until completely blended.
  4. Pulse in or mix in chocolate chips.
  5. Scoop about 1 tbs per cookie onto a non-stick cookie sheet.
  6. Bake for 8-12 minutes
  7. Cool on a cooling rack for 10 minutes and enjoy!
  8. Can store in the refrigerator for up to 7 days or freeze for later!

My Favorite Baking Supplies

Vegan Double Chocolate Zucchini Cookies

These vegan double chocolate zucchini cookies are so soft, chewy, and delicious.  They are made with oat flour, so they are flourless, healthy, and plant-based.  These cookies are loaded with chocolate flavor and are so easy to make.  This is the perfect dairy-free recipe to use up that extra zucchini!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast, cookie, Dessert, Snack
Cuisine: American
Keyword: best, chewy, chocolate, chocolate chips, dairy-free, double chocolate, easy, flourless, healthy, plant-based, recipes, soft, vegan
Servings: 17 Cookies

Equipment

  • Food Processor with Plastic Blade Attachment (Optional)
  • Hand Mixer if you don't have a food processor

Ingredients

  • 3/4 Cup Zucchini Shredded in a food processor or grated and dried with a paper towel or hand towel
  • 1/2 Cup Almond Butter Or nut butter of choice
  • 1/2 Cup Vegan Chocolate Chips I prefer mini-chocolate chips
  • 1/2 Cup Monk Fruit Sweetener (for low-calorie) Or sugar of choice
  • 1 Tsp Vanilla Extract
  • 1/2 Tsp Baking Powder
  • 3 Tbs Cocoa Powder
  • 2/3 Cup Oat Flour Grind oats in a food processor until they are flour consistency. You can also substitute white flour or whole wheat flour.
  • 1 Flax Egg 1 Tbs ground flaxseed mixed with 3 tbs of water. Let sit for 2 minutes before adding to the dough.

Instructions

  • Preheat oven to 350 degrees
  • Add all ingredients except chocolate chips in the food processor with a plastic blade attachment. You can also mix with a hand mixer in a large bowl.
  • Mix well on dough setting until completely blended.
  • Pulse in or mix in chocolate chips.
  • Scoop about 1 tbs per cookie onto a non-stick cookie sheet.
  • Bake for 8-12 minutes
  • Cool on a cooling rack for 10 minutes and enjoy!
  • Can store in the refrigerator for up to 7 days or freeze for later!
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Hello! I'm Katie. I'm here to share my easy plant-based and vegan recipes with you. I want to show you that eating a plant-based diet and reaching and maintaining your optimal health does not have to be complicated or expensive.

Latest posts by katievannort@gmail.com (see all)

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