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Vegan Double Chocolate Zucchini Cookies

These easy chocolate zucchini cookies are vegan-friendly, chocolatey, and the perfect recipe for a sweet treat.

Total Time

21min

0.0

0 Ratings

Author: Food by Maria

Servings:

Ingredients

•

3/4 cup

Vegan Butter , melted

•

1 1/4 cups

Brown Sugar

•

Egg Replacer

•

1 tsp

Vanilla Extract

•

1 1/4 cups

All-Purpose Flour

•

1/2 cup

Unsweetened Cocoa Powder

•

3/4 tsp

Baking Soda

•

1 tsp

Salt

•

1 cup

Semi-Sweet Vegan Chocolate Chips

or Dark Chocolate Chips

•

1 cup

Grated Zucchini

Cooking Instructions

To a large mixing bowl, combine the Vegan Butter (3/4 cup) and Brown Sugar (1 1/4 cups) using a hand mixer or whisk. Once combined, add the Vanilla Extract (1 tsp) and Egg Replacer (1) . Mix or whisk till well combined.

In a separate, medium-sized bowl, combine the All-Purpose Flour (1 1/4 cups) , Unsweetened Cocoa Powder (1/2 cup) , Baking Soda (3/4 tsp) , and Salt (1 tsp) . Stir till combined.

Add half of the dry mixture to the wet mixture and fold/stir together using a spatula. Add in the remainder of the dry mixture and fold/ stir together. Once combined, add in the Semi-Sweet Vegan Chocolate Chips (1 cup) and Zucchini (1 cup) . Mix till combined.

Optionally, let the mixture sit in the fridge for 1 hour before baking.

Preheat oven to 350 degrees F (180 degrees C) and live two baking sheets with parchment.

Using a 1 tablespoon cookie scoop, begin scooping out the cookie dough and placing them on the baking sheet leaving 2 inches between each cookie.

Bake for 11 minutes.

Remove from the oven and cool on the baking sheet for 5 minutes before cooling completely on a baking rack. Enjoy!

Author's Notes

To make a Vegan Egg Replacement, combine 1 Tbsp flax seed powder with 3 Tbsp water. Stir and let sit for 5 minutes then use as directed.

Nutrition Per Serving

CALORIES

300

FAT

12.5 g

PROTEIN

3.2 g

CARBS

44.8 g