These cookies are super soft, slightly chewy and oozing with chocolate chips and tons of shredded zucchini. Don't use these as an excuse to eat vegetables, bake them as an excuse to use up all that zucchini that you have been bombarded with from your friends with gardens.
I used this recipe to try out Earth Balance's new Coconut Spread as a replacement for butter in cooking or baking. I loved the result and can't wait to try out this product in more baking. If you can't find their new Coconut Spread, replace with equal parts of Earth Balance Vegan Butter.
Zucchini and chocolate chips marry together with brown sugar and dark agave nectar, spelt flour and coconut spread to form moist, cloud like cookies.
Chocolate Chip Zucchini Cookies
yields 12 cookies
1 1/2 tsp ener-g egg replacer
2 tbl water
1/2 cup packed organic light brown sugar
1/3 cup amber agave
1/2 cup earth balance coconut spread, softened
1 tbl vanilla
1 1/4 cup spelt flour
3/4 cup ap flour
1/2 tsp baking soda
1/4 tsp sea salt
1/4 tsp cinnamon
1 cup shredded zucchini
12 oz semi sweet chocolate chips
Preheat oven to 350. Line 2 baking sheets with parchment and grease.
Whisk together the egg replacer and water until frothy, 2 minutes. Add the brown sugar, agave, coconut spread and vanilla. Beat until light and fluffy. Add both flours, baking soda, salt and cinnamon. Mix until incorporated. The dough will look very soft.
Wrap the zucchini in a kitchen towel or a few layers of paper towels and twist to squeeze out any excess moisture. Add to the dough along with the chocolate chips.
Use an ice cream scoop to scoop out 6 cookies on each sheet. Do not press the cookie dough down.
Bake for exactly 12 minutes, turning once after 6.