Soft and Chewy Triple Chocolate Drop Zucchini Cookies
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Ingredients
- 1/2 cup natural apple sauce
- 1 1/2 cups white sugar
- 2 teaspoon chocolate extract
- 2 1/2 cups flour
- 1/2 cup plus 2 tablespoon unsweetened cocoa powder
- 1 teaspoon espresso powder
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups shredded zucchini
- 2 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F.
- Line a cookie sheet with parchment paper and lightly spray.
- In a large bowl, mix together the applesauce, sugar and chocolate extract until well blended.
- In a separate bowl, whisk together flour, cocoa, espresso powder baking soda and salt.
- Using a sturdy spoon, stir the flour mixture into the wet mixture. It will be very dry but once you add the zucchini it’ll become more like cookie dough.
- Stir in the zucchini until well blended. You want the dough to be sticky and thick but not dry.
- Add in the chocolate chunks and just mix to incorporate.
- Drop by heaping rounded Tablespoons about 1 1/2” apart.
- Bake for 10-12 minutes or until the cookies are set but just barely soft. Do not over bake.
- Remove from the oven and allow to cool for 1 minute on the pan.
- Remove from the pan and cool completely on a cooling rack.
- Store tightly covered.