Guilt-less Desserts & Treats for your Family
How was your week?
Did your 3 year old very loudly shout “that’s not a lady, it’s a man” to an elderly women walking her dog?
Did your 5 year old tell his entire class that he was eating pork that “had fallen off the back of a truck” for dinner? (There is a legitimate story behind the pork saga but he failed to share that with everyone)
And that was just Tuesday.
My week was full of child induced, cringe worthy moments. 5 year old H told his teacher that I was turning 58 on my birthday (I turned 36 but am now rethinking my brand of face cream) and 3 year old S decided the supermarket was the right place to announce his hatred of onions. Everyone in Aldi now knows what foods he dislikes and that I am the terrible mother who still feeds them to him. Thankfully little L is too small to create a public scene.
More often than not, once you get over the extreme embarrassment and the cheek redness fades the incident turns out to be more funny than humiliating (unless of course you were the elderly lady who may now be applying more blush in the mornings). Children have no filters, few points of reference and so much plausible deniability that they can get away with it all.
These Zucchini and Chocolate Chip Cookies are sneaky way at getting back at the kids for embarrassing you. Incorporating (aka hiding) vegetables in baked goods is a hobby of mine (I know; I have no life!). Whilst my go-to vegetable is normally Sweet Potato, Zucchini is up there in my top 3. It’s so easy to use; just grate and add. No steaming, baking or blending required. I do suggest giving your grated zucchini a tight squeeze to remove some of the moisture before adding it to the cookies otherwise there’ll be soggy cookies.
These Zucchini and Chocolate Chip Cookies are based on my favourite Chocolate Chip Cookie recipe, only I have simplified the process even more. The cookies can be made in a blender by processing all the ingredients, except for the zucchini and Chocolate chips which are folded in at the end. You can do the prep in less than 2 minutes; as measured on 5 yo H’s new Lego watch. I have added Cardamom, as I do to most sweet Zucchini recipes, as this is what Martha does. If Martha does it must be right! It’s an optional extra, as is making your own chocolate chips.
Do you love love cookies like I do? Try these different flavours next time you have a cookie craving.
- Zucchini & Chocolate Chip Cookies
- 1/3 Cup Maple Syrup
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 Cup Almond Meal
- 1 Cup Arrowroot Flour
- 2 Tablespoons Coconut Flour
- 1 1/2 teaspoons Baking Powder
- Dash of Salt
- 3 Tablespoons Coconut Oil, softened
- 100 grams Chocolate Chips (see recipe below to make your own)
- 1 Cup grated Zucchini, squeezed to remove excess liquid
- Optional: 1/2 to 1 teaspoon Cardamom
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoon Maple Syrup
- Optional: dash Vanilla Extract
- Chocolate Chip Cookies
- Preheat the oven to 175C/350F. Line and grease 2 baking trays.
- Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
- Add the dry ingredients and mix until combined.
- Add the coconut oil and mix until the dough comes together.
- Add the squeezed zucchini, chocolate chips and gently stir through.
- Spoon heaped tablespoons of cookie dough onto the greased tray and flatten slightly.
- Repeat with the remaining cookie dough (it will make 14-16 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
- Place the cookies in the fridge for 20 minutes before baking.
- Bake, 1 tray at a time, for 12-14 minutes, or until they are starting to brown on top and the bottoms have gone firm (like we all wish ours would!)
- Allow to cool on the tray. The cookies will firm upon cooling.
- Chocolate Chips
- Melt the coconut oil in a saucepan over a very low heat.
- Stir in the Cocoa and maple syrup (vanilla if using). Allow to thicken slightly.
- Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
- Remove the Chocolate from the freezer and break into large pieces. Place the pieces in a zip lock freezer bag.
- Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.