Zucchini-Oat Dark Chocolate Chip Cookies

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I will make almost any excuse to whip up a batch of cookies. I love to make “cheer-you-up” cookies, “thank you” cookies, and the ever-popular “I should be studying” cookies. So it really was not a surprise that I thought of the wonderful idea of making a big batch of cookies to bring a presentation I was giving this week. There was just one snafu regarding my masterful plan…

I was lecturing on the obesity epidemic.

Yes, I was planning on serving cookies to my audience and then speaking to them about the causes, issues, and potential interventions for obesity in the United States and worldwide. Not exactly the most appetite-inducing speech, and one more akin to a small bag of mixed nuts or an apple than cookies. But with my passion for cookie-making overriding my rational brain, I told myself that I would find a healthier cookie recipe. And thanks to the creatively over at Nestlé, I found my cookie inspiration.

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Zucchini-oat dark chocolate chip cookies. It’s a mouthful to say and the cookies themselves turned out to be a nutritious mouthful of yum . The texture is soft inside because of the zucchini, but crisp on the outside and oh-so chocolatey. I cut out some of the flour by making flour from rolled oats, and the sugar and butter are greatly reduced compared to the typical chocolate chip cookie recipe. Add a healthy dose of nutrients from the almonds and antioxidants from the dark chocolate chips, and I must say these cookies actually pack quite a nutritional punch in a small and delicious package.

Turns out the cookie was a crowd-pleaser, and the perfect accompaniment to my presentation. No excuses needed for whipping up a batch of zucchini-oat dark chocolate chip cookies!

Zucchini-Oat Dark Chocolate Chip Cookies (adapted from the Nestlé recipe)

Ingredients:

  • ¾ cup all-purpose flour
  • ¾ cup oat flour (made from rolled oats in blender)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ cup (1 stick) butter
  • ½ cup granulated sugar
  • ¼ dark brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups shredded zucchini
  • 1 cup quick oats
  • 1 cup chopped nuts (I used almonds)
  • 1 2/3 cups (10 oz. package) of dark chocolate chips

Directions:

  1. Preheat oven to 350°F
  2. For oat flour: place about 1 cup of rolled oats into a blender. Blend until oats resemble flour.
  3. Combine both flours, cinnamon, and baking soda into a bowl.
  4. In separate bowl, beat together butter and sugar. Add egg and vanilla and mix well. Add zucchini, and then slowly add dry mixture. Stir in oats, nuts, and dark chocolate chips.
  5. Place teaspoon-sized cookie dough onto a lightly greased baking sheet. Leave 2 inches between each cookie.
  6. Bake for 9-11 minutes (I baked the cookies for 11-12 minutes)
  7. Remove from oven and cool cookies on baking sheets for a few minutes. Place cookies on a plate or wire rack to cool completely.
  8. Store in container at room temperature.
  9. Enjoy!
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