Zucchini Pumpkin Chocolate Chip Cookies - The Wellness Kitchenista

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Yield – about 20 cookies

Ingredients:

2 small (about 6in) zucchini
1 cup pumpkin puree
1 cup rolled oats – processed
1 cup rolled oats – whole
1 large egg
1/4 cup nut/seed butter – try to get one without any added oil or sugar
1/3 cup milk of choice
1/4 cup granulated sweetener or sweetener alternative of choice
2 tsp vanilla extract
1 tsp cinnamon
1/4 tsp baking soda
1/8 tsp salt
2/3 cup dark chocolate chips – I used the zero sugar ones that are sweetened with stevia, use whatever you prefer.

Directions:

Preheat oven to 350°F
Line a baking sheet with parchment paper or a silicone liner.
In a food processor or blender, blend 1 cup of oats, baking soda, cinnamon and salt.
Once a ‘flour’ forms, add the remaining ingredients with the exception of 1 cup of oats and chocolate chips.
Pour batter into a bowl and fold in remaining oats and chocolate chips.
Use a regular sized ice cream scoop to form cookies and drop them on to the baking sheet (about 2tbsp per cookie)
Bake for 12-13 minutes, or until the edges are set and the tops are slightly golden and they are slightly firm on the outside.
Let cool on the tray for 5-10 minutes before you eat one. It will be hard to wait – they smell so so yummy!
Store in an airtight container for 3 days at room temp or refrigerate up to 1 week. Freezer-friendly by wrapping them individually and freeze up to 3 months.

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