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Cookies have long been a beloved treat, cherished for their comforting flavors and satisfying textures. In recent years, however, there has been a noticeable shift towards healthier alternatives that still deliver on taste. As more people become health-conscious, the demand for recipes that integrate nutritious ingredients without sacrificing indulgence has surged. Enter the decadent dairy-free chocolate chip zucchini cookie—a delightful twist on the classic recipe that not only satisfies sweet cravings but also sneaks in some extra nutrition.

Dairy-Free Chocolate Chip Zucchini Cookies

Discover a healthier twist on a classic favorite with these decadent dairy-free chocolate chip zucchini cookies! Packed with moisture and nutrition from grated zucchini, these cookies are soft, chewy, and satisfy your sweet cravings guilt-free. The combination of almond flour, coconut oil, and natural sweeteners creates a delightful flavor and texture. Perfect for everyone, they're a delicious treat or snack that makes sneaking veggies into your diet easy and enjoyable! Give this unique recipe a try and indulge without compromise.
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Ingredients
  

1 cup grated zucchini (ensure excess moisture is squeezed out)

1/2 cup coconut oil, melted

1/2 cup packed brown sugar

1/4 cup pure maple syrup

1 teaspoon vanilla extract

1 cup almond flour

1/2 cup all-purpose flour (or a gluten-free flour blend, if desired)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 cup dairy-free chocolate chips

1/2 teaspoon ground cinnamon (optional for added flavor)

1/4 cup finely chopped walnuts or pecans (optional for crunch)

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.

    Prepare the Zucchini: Grate the zucchini using a box grater, then place the grated zucchini on a clean kitchen towel or several layers of paper towels. Squeeze out as much excess moisture as possible and set the zucchini aside.

      Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, brown sugar, maple syrup, and vanilla extract. Whisk these ingredients together until the mixture is smooth and well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, all-purpose flour, baking soda, baking powder, salt, and ground cinnamon (if you choose to include it). This will ensure even distribution of the leavening agents and spices.

          Blend Ingredients: Gradually add the dry ingredient mixture to the wet mixture. Stir gently until just combined; it’s important to avoid over-mixing to keep the cookies tender.

            Fold in Zucchini and Chocolate Chips: Carefully fold in the squeezed zucchini and dairy-free chocolate chips until evenly distributed throughout the dough. If you're adding nuts, this is the time to mix them in as well.

              Scoop the Dough: Using a cookie scoop or a tablespoon, drop generous spoonfuls of cookie dough onto the prepared baking sheet. Make sure to space them about 2 inches apart to allow for spreading while baking.

                Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-15 minutes, or until the edges are lightly golden and the centers look set but still soft.

                  Cool: After baking, let the cookies sit on the baking sheet for 5 minutes. This allows them to firm up slightly. Then, transfer them to a wire rack to cool completely.

                    Serve and Enjoy: Once cooled, enjoy your sumptuous Dairy-Free Chocolate Chip Zucchini Cookies with a refreshing glass of almond milk or your favorite dairy-free beverage.

                      Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes about 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate and dust with a light sprinkle of powdered sugar for a beautiful finish. Optionally, serve with fresh fruit for a colorful accompaniment!