Gluten-Free Carrot-Zucchini Chocolate Cookies
Carrots and zucchini add moisture and natural sweetness to these gluten-free chocolate cookies, making them a healthier alternative to traditional cookies.
This is vegan and gluten free recipe. Dish can be prepared in 37 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Gluten-Free Carrot-Zucchini Chocolate Cookies
Ingredients
Instructions
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Preheat the oven to 350°F (175°C). Grate the carrots and zucchini.
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In a large mixing bowl, combine the grated carrots, zucchini, gluten-free flour blend, cocoa powder, baking powder, and salt.
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In a separate small bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
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Pour the wet mixture into the dry ingredients and mix well until a dough forms.
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Fold in the dark chocolate chips.
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Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the dough onto the baking sheet, spacing them apart.
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Bake for 12 minutes or until the edges are set.
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Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
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Transfer the cookies to a wire rack to cool completely before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 18g6%
- Sugars 10g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.