A Healthier Cookie
So, I’ve been craving chocolate chip cookies lately but I made the decision that if I was going to go ahead and make them it had to be a healthier version, because who am I kidding, I can’t just eat one.
These zucchini oat chocolate chip cookies were pretty healthy to begin with. I modified the recipe to make them even healthier, adding whole wheat flour, flax, chia and reducing sugar, mainly so that I could eat two or maybe three and feel slightly less guilty haha whatever works, am I right??!
1 cup whole wheat flour
1/2 cup all purpose flour
1 1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 cup milled flaxseed
1 tbs chia seeds
1/4 tsp salt
1/2 cup unsalted butter , softened
1/3 cup granulated sugar
1/3 cup coconut sugar (can use light brown sugar instead)
1 large egg
1 1/2 tsp vanilla extract
1 1/2 cups shredded zucchini (from about 1 – 2 medium)
1 cup quick oats
3/4 cup chopped pecans or walnuts
1 1/2 cups semi sweet chocolate chips or carob chips
- Preheat oven to 350. In a mixing bowl add the flour, baking soda, cinnamon and salt, flax and chia.
- In a separate bowl combine the butter, the sugars and vanilla until well mixed.
- Add the egg to the sugar mixture and stir to combine. Add the zucchini and oats.
- Combine the wet with the dry and slowly mix in the nuts and chocolate chips.
- Use a tablespoon to portion onto parchment lined cookie sheet. Bake for 11-14 minutes. Let cool on cookie sheet and then transfer to a cooking rack. These freeze really well. Enjoy!