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When it comes to baked goods, cookies often take center stage, captivating our taste buds with their delightful textures and flavors. But what if you could enjoy a cookie that not only satisfies your sweet cravings but also incorporates a healthy twist? Enter the Crunchy Zucchini Delight Cookies, a mouthwatering recipe that transforms the often-overlooked zucchini into a deliciously crunchy treat. This cookie recipe is perfect for anyone looking to indulge without straying too far from their health-conscious goals.

Crispy Zucchini Cookies

Discover a new favorite treat with Crunchy Zucchini Delight Cookies! This unique recipe blends deliciousness and health by using zucchini, which adds moisture and nutrients to every bite. With a delightful crunch on the outside and a chewy center, these cookies are a great way to sneak veggies into your diet. Perfect for any occasion, enjoy them fresh out of the oven or as a midday snack paired with milk or tea. Elevate your baking with this guilt-free delight!
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Ingredients
  

1 cup grated zucchini (squeeze out excess moisture)

1 cup all-purpose flour

1/2 cup rolled oats

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsweetened applesauce

1/4 cup melted coconut oil (or vegetable oil)

1 large egg

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp salt

1/2 cup chocolate chips or chopped nuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Prepare the Zucchini: Grate the zucchini using a box grater. Place it in a clean kitchen towel and twist to remove excess moisture. This step is crucial for achieving crispy cookies.

      Mix Wet Ingredients: In a large mixing bowl, combine the melted coconut oil, brown sugar, granulated sugar, applesauce, egg, and vanilla extract. Whisk until the mixture is smooth and well combined.

        Combine Dry Ingredients: In a separate bowl, mix together the flour, rolled oats, baking soda, baking powder, ground cinnamon, and salt.

          Combine Wet and Dry: Gradually add the dry mixture to the wet mixture, stirring until just combined. Do not overmix. Gently fold in the grated zucchini and chocolate chips or nuts if using.

            Shape the Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten them slightly with the back of the spoon to form cookie shapes.

              Bake: Bake in the preheated oven for 12-15 minutes or until the edges are golden brown and the tops appear set.

                Cool: Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                  Serve: Enjoy these crispy zucchini cookies warm or at room temperature. They pair wonderfully with a glass of milk or a cup of tea!

                    Prep Time, Total Time, Servings: 15 mins | 30 mins | 24 cookies