Zippy Zucchini Chocolate Chip Cookies

In my last blog post I talked about strategies for increasing kid’s interest in veggies. One of my best tips is to increase their exposure. This can be done in many ways including getting your kids involved in making recipes of all kinds. This Zucchini Chocolate Chip cookie recipe is great for exposing kids to zucchini in a whole new way by adding it to a baked good! And really, anything with chocolate has to be delish, right?! You can find the recipe below and you can watch my son Clay make it with me by clicking thought to my IGTV here. 

Zippy Zucchini Chocolate Chip Cookies

Yield: 20 cookies

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Ingredients 

1 medium zucchini

1/2 cup pumpkin seed butter

1/2 cup honey 

1/2 cup unsalted pumpkin seeds

3/4 cup shredded unsweetened coconut

2 cups rolled oats

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 Tbsp baking powder

1/2 cup mini chocolate chips (regular or dairy free)

 Directions

1. Preheat oven. Set the oven to 375 F.
2. Shred the zucchini. Wash zucchini and shred it until you have 1 cup of shredded zucchini and pour it into a large mixing bowl.
3. Mix in other wet ingredients. Add in pumpkin seed butter, honey, and vanilla and mix together.
4. Add dry ingredients. Add the remaining ingredients in the following order, mixing after each addition. Add oats, coconut, pumpkin seeds, cinnamon, baking powder, and chocolate chips.
5. Make the cookies. Form small balls, about 2 Tbsp in size, and place on baking stone or cookie sheet.
6. Bake the cookies. Place in the oven for 12-14 minutes, until they are slightly brown on the top and edges.

Looking for more recipes from my cookbook? Try these Apple Nachos, Avocado and Pea Brownies, or Chocolate Almond Butter Smoothie. 

If you are interested in ordering Super Foods for Super Kids or getting the Kindle e-book, you can do so here.   Happy baking!