Zucchini Pumpkin Chocolate Chip Cookies - The Wellness Kitchenista

Zucchini Pumpkin
Chocolate Chip Cookies

Did you make these recipes? TAG ME! I want to share them!

Tag me on social @thewellnesskitchenista

Move over zucchini bread! There is another summertime, zucchini dessert in the oven. I created this recipe a few days ago because I had 2 small zucchini that were starting to wilt in the fridge and a can of open pumpkin purée from a friends dog that was here over the weekend.

I have seen pumpkin-oatmeal, pumpkin-chocolate (amazing BTW) and zucchini-chocolate desserts in the past, but not a recipe with all of these ingredients together in a coolie. So, I thought, why not!? I had to play with the batter a little bit but finally got it to somewhere I really liked … hearty and not too sweet with a nice chocolate flavor without being too rich. Even my husband likes them.

Culinary Medicine Fact: Beta-glucan found in oats is a soluble fiber found in oats that can support heart health and serum cholesterol, blood glucose levels, gut microbes, among many other potential benefits.

Start with these articles to learn more about Beta-Glucan:

Beta Glucan: Health Benefits in Obesity and Metabolic Syndrome. DOI: 10.1155/2012/851362
The effect of oat beta-glucan on postprandial blood glucose and insulin responses: a sytemic review and meta-analysis. DOI: 10.1038/s41430-021-00875-9
A critical review on impacts of beta-glucan on gut microbiota and human health. Journal Article.
A Review of Health -Beneficial Properties of Oats. DOI: 10.3390/foods10112591
The effect of oat beta-glucan on LDL-cholesterol, non-HDL-cholesterol, and apoB for CVD risk reduction: a systematic review and meta-analysis of randomized controlled trials. Article Link.
This is not medical advice. Consult with your healthcare provider before many changes to your dietary or supplement eating habits.

Yield – about 20 cookies

Ingredients:

2 small zucchini (about 6in in length by 1.5in in diameter)
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.

Bon Appetit!

I want to see your dish! Post a picture at tag me on all the platforms – @TheWellnessKitchenista!

Follow, share, and like us on Social Media!

As a partner and affiliate with many of the companies above, I may earn commission or compensation for qualifying purchases made after clicking the link and visiting the partner websites.
Additionally, the products above are not recommended to or for you. These products are solely based off personal and individual preferences. These items are not to be considered nutrition or medical advice. Before trying these items, consult with your health care provid