Have you ever had zucchini in a cookie? I seriously considered eating these for breakfast, because, ya now, oatmeal + zucchini = breakfast, right? Consider these the better-for-you, not-so-traditional version of oatmeal chocolate chip cookies! I wanted to use tahini in these because I love the nutty taste, and I really liked the idea of creating a cookie that’s free of both dairy and oil.
These cookies are so easy (and quick!) to get together – shredding your zucchini will be the “hardest” part! I like to use coconut sugar when I can since it’s a low GI sweetener (maple syrup and honey are not). You can really play with this recipe, adding and subtracting whatever add-ins you like: add nuts or seeds, leave out some of the chocolate chips, add dried fruit, etc. Happy baking!
Zucchini Oatmeal Chocolate Chip Cookies with Tahini (dairy-free + oil-free!)
Makes 19 cookies
1/2 cup tahini
3/4 cup coconut sugar
1 large egg + 1 large egg yolk
1/2 tsp vanilla extract
3/4 cup all-purpose flour
1/4 cup oat flour
1 1/2 cup oats
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp fine sea salt
3/4 cup finely grated zucchini
1/2 cup dairy-free chocolate chips
1.) Preheat your oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mix together the tahini, coconut sugar, egg + egg yolk, and vanilla extract until totally combined; set aside.
2.) In a medium bowl, whisk together the flours, oats, cinnamon, baking soda, and salt. Add dry ingredients to wet and fold until combined.
3.) Squeeze the excess juice from your zucchini shreds – I like to place mine on a paper towel and squeeze over the sink – before folding them into your dough. Finally, fold in the chocolate chips.
4.) Scoop 2 Tbsp dough balls onto your prepared baking sheet. Bake 6 at a time at 350°F for 9 minutes. Let cool for 2 minutes on your baking sheet before transferring to a cooling rack. Store leftovers in an airtight container at room temperature.