These easy chocolate zucchini cookies are vegan-friendly, chocolatey, and the perfect recipe for a sweet treat.
3/4 cup Califia Plant Butter, melted
1 1/4 cup brown sugar
1 egg replacement
1 tsp vanilla
1 1/4 cup all-purpose flour
1/2 cup cocoa powder
3/4 teaspoon baking soda
1/ tsp salt
1 cup vegan semi-sweet or dark chocolate chips
1 cup grated zucchini
To a large mixing bowl, combine the butter and sugar using a hang mixer or whisk. Once combined, add the vanilla and egg replacement. Mix or whisk till well combined.
In a separate, medium-sized bowl, combine the flour, cocoa powder, baking soda and salt. 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 chocolate chips and zucchini. Mix till combined.
OPTIONAL: let sit in the fridge for 1 hour before baking.
Preheat oven to 350F and live two baking sheets with parchment.
Using a 1 tbsp. 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.
Vegan Egg Replacement = 1 tbsp. flax seed powder + 3 tbsp. water. Combine, stir and let sit for 5 minutes.
Keywords: chocolate, chip, recipe, free, breakfast