Vegan Zucchini Chocolate Chip Cookies: Easy & Delicious

Craving Chocolate? These Vegan Zucchini Chocolate Chip Cookies Will Blow Your Mind!

Okay, let’s be honest – sometimes you just need a really good cookie. But what if you could satisfy your sweet tooth AND sneak in some veggies at the same time? Enter these absolutely amazing Vegan Zucchini Chocolate Chip Cookies! They’re incredibly moist, perfectly chewy, and packed with melty chocolate chips. You’ll be amazed that something so delicious is actually good for you (sort of!). Get ready to fall in love with your new favorite cookie!

Why You’ll Love Vegan Zucchini Chocolate Chip Cookies

• They’re incredibly moist and chewy, not cakey or dry.
• The zucchini adds subtle sweetness and tenderness without tasting like veggies.
• They’re quick and easy to make, perfect for a weeknight treat.
• These cookies are naturally vegan, making them suitable for everyone.
• They’re perfect for any occasion, from afternoon snacks to potlucks and are easily customizable!

What Makes Vegan Zucchini Chocolate Chip Cookies Unique?

What sets this recipe apart is the perfect balance of moisture and flavor. The grated zucchini essentially melts into the dough, giving these cookies a uniquely soft texture that you won’t find in traditional recipes. We’re also using a combination of plant-based butter and applesauce to keep them moist and vegan. The result is a cookie that’s not only incredibly delicious but also surprisingly healthy!

Ingredient List for Vegan Zucchini Chocolate Chip Cookies

• 1 cup (240ml) Plant-based Butter, melted
• ¾ cup (150g) Granulated Sugar
• ¼ cup (50g) Brown Sugar, packed
• ½ cup (120ml) Unsweetened Applesauce
• 1 teaspoon Vanilla Extract
• 2 cups (240g) All-Purpose Flour
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• ½ teaspoon Cinnamon
• 1 ½ cups (150g) Grated Zucchini, squeezed of excess moisture (this is key for best texture!)
• 1 cup (170g) Vegan Chocolate Chips

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the melted plant-based butter, granulated sugar, brown sugar, applesauce, and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
5. Gently fold in the grated zucchini and chocolate chips.
6. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.
7. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
8. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Enjoy!

Optional Toppings/Variations

Feel free to have fun and add some extra flair to these cookies! Consider adding:

• A sprinkle of flaky sea salt on top before baking for an elevated flavor.
• A drizzle of melted vegan chocolate over the cooled cookies.
• Chopped nuts like walnuts or pecans added to the batter for extra crunch.

Expert Tips

• Squeeze the grated zucchini well to remove excess moisture, this ensures the cookies aren’t soggy.
• Don’t overmix the batter – overmixing will develop the gluten in the flour and make the cookies tough.
• Use a cookie scoop for uniform sized cookies.
• For chewier cookies, don’t overbake them, the centers should still be slightly soft.
• Let the cookies cool on the baking sheet for a few minutes before moving them to avoid them breaking.

Frequently Asked Questions (FAQs)

• Q: Can I use a different type of flour?
  

  A: While all-purpose flour provides the best texture, you can use a 1:1 gluten-free blend, but results may vary slightly.

• Q: Can I substitute the applesauce with something else?
  

  A: You can use mashed ripe banana or unsweetened pumpkin puree as a substitute, but it will alter the flavor slightly.

• Q: How do I store the leftover cookies?
  

  A: Store the cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

• Q: Can I freeze the cookie dough?
  

  A: Yes! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few minutes to the baking time.

• Q: Can I use other type of chocolate chips?
  

  A: Absolutely! Dark, milk, or even white vegan chocolate chips will work wonderfully.

Variations and Customization Options

This recipe is a great base for lots of experimentation. Feel free to try:

• Spiced Version: Add 1/2 teaspoon of ground ginger, nutmeg, or cardamom to the dough for a warmer flavor.
• Nutty Delight: Incorporate 1/2 cup of chopped walnuts, pecans, or almonds for added texture.
• Citrus Zest: Mix in 1 teaspoon of lemon or orange zest for a touch of brightness.
• Oatmeal Addition: Substitute 1/2 cup of the flour with rolled oats for a chewier, more rustic cookie.

Serving Suggestions

These Vegan Zucchini Chocolate Chip Cookies are perfect enjoyed fresh out of the oven, with a glass of your favorite plant-based milk or alongside a warm cup of coffee or tea. They also make a great addition to any party platter, picnic basket or a thoughtful homemade gift.

Conclusion

These Vegan Zucchini Chocolate Chip Cookies are proof that you can have your veggies and dessert too! They’re easy to make, incredibly delicious, and surprisingly good for you. So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to experience the magic of these delectable treats. Don’t forget to share your baking creations with us – we’d love to see your masterpieces! And please, consider subscribing to our newsletter for more mouthwatering recipes!