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.
Ingredients
- 100 gram Carrots
- 100 gram Zucchini
- 200 gram Gluten-free flour blend
- 3 tablespoon Cocoa powder
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 4 tablespoon Coconut oil
- 4 tablespoon Maple syrup
- 1 teaspoon Vanilla extract
- 100 gram Dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grate the carrots and zucchini.
- In a large mixing bowl, combine the grated carrots, zucchini, gluten-free flour blend, cocoa powder, baking powder, and salt.
- In a separate small bowl, whisk together the coconut oil, maple syrup, and vanilla extract.
- Pour the wet mixture into the dry ingredients and mix well until a dough forms.
- Fold in the dark chocolate chips.
- Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of the dough onto the baking sheet, spacing them apart.
- Bake for 12 minutes or until the edges are set.
- Remove from the oven and let the cookies cool on the baking sheet for 10 minutes.
- 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.