The Veggie Lover’s Chocolate Chip Cookie

Ingredients:

• 1 cup rolled oats
• 3/4 cup almond flour (or whole wheat flour)
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1/4 cup coconut oil, melted (or unsweetened applesauce for less fat)
• 1/3 cup pure maple syrup or honey
• 1 large egg (or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water, mixed and rested)
• 1 teaspoon vanilla extract
• 1/2 cup grated zucchini or carrots (squeezed to remove excess moisture)
• 1/2 cup dark chocolate chips (70% cocoa or higher)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the rolled oats, almond flour, baking soda, and sea salt.
3. In another bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until combined.
5. Gently fold in the grated zucchini or carrots, making sure to squeeze out as much moisture as possible to prevent soggy cookies.
6. Fold in the dark chocolate chips evenly throughout the dough.
7. Drop tablespoon-sized portions of the dough onto the baking sheet and flatten slightly.
8. Bake for 11-14 minutes, or until the edges turn golden brown.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.