Zucchini Carob Chip Cookies

I made these sweeter for all the little people in my house…feel free to omit the agave and stick with just the maple syrup (maybe add raisins) if you are looking for more of a breakfast cookie. This recipe came together perfectly with a soft and chewy base, crunch from the walnut and sweet from the carob… The kids LOVED them!


  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup melted coconut oil
  • 1/4 unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 cup agave
  • 1 tsp vanilla extract
  • 1 cup grated zucchini (About 1/2 large zucchini..I left the skin on)
  • 1/3 cup chopped walnuts
  • 1/3 cup carob chips

Preheat oven to 375°F. Prepare a large baking sheet by spraying with cooking spray or lining with parchment paper. In a large bowl, whisk together the dry ingredients. In a separate bowl, mix the coconut oil, applesauce, maple syrup, agave and vanilla. Add the wet ingredients to the dry ingredients and stir until mixed well. Gently stir in the zucchini. Fold in the walnuts and carob chips. Take spoonfuls of the batter and drop onto greased or lined pan. Bake in the preheated oven for 13-15 minutes, until cookies feel firm on top and are lightly browned on the bottom (mine took 13.5 minutes). Let cool on baking sheet for a few minutes to firm up a bit more, then transfer to a wire rack to finish cooling. Store in an airtight container. Makes about 24 cookies.

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