Vegan Pumpkin Zucchini Chocolate Chip Cookies

September 15, 2017

I am almost always craving sweets and wanted to make something to have on hand for a few days.  A little treat for after my main meals.  But I also wanted to make sure that I was eating a treat that wasn’t completely terrible for me.  I’ve been sick and haven’t been able to get my regular gym time in this past week so I needed a semi-not so bad for me dessert.  Fall is also upon us (despite the awful 90 degree temps we have been having) and that means pumpkin everything is in full effect!  Woohoo!  I LOVE pumpkin!!  What about pumpkin, chocolate chip cookies?  Cookies are always great and easy to make and the added pumpkin would be a blissful plus.  Even better, I had a zucchini in the fridge and it was going to be going bad soon.  What better way to use it than to shred it up and use it in the cookies!  I also added some hemp hearts to the cookies to make them that much healthier.  These cookies are fluffy and have more of a cake like texture.  They aren’t overly sweet, but just enough to satisfy the dessert craving.  And you don’t feel guilty after eating a few of them because of all of the health benefits the ingredients contain.

Hemp hearts are the most nutritious part of the hemp seed.  They are a very rich source of nutrition and considered a super food.  They have lots of protein, contain omega-3 fatty acids and are an excellent source of iron.  Spelt flour is used and this flour is also super nutritious.  It is a good source of fiber, easily digestible and a good source of iron and magnesium.  Oats are in the mix and these are rich in antioxidants, high in fiber, help to lower cholesterol and can reduce heart disease.  Vegan, dark chocolate chips are the icing on the top, so to say, and chocolate is a heart healthy food that has many health benefits including inflammation fighting properties and is also a good antioxidant.  And they contain pumpkin and zucchini.  You could eat these cookies for breakfast with all the healthful ingredients.  I love that they are vegan, refined sugar and flour free and naturally sweetened.  Wins all around!

They are super simple to make.  First, mix the dry ingredients…

Then mix the wet…

Before adding the zucchini, though, blot the shreds with some paper towels to get out the extra moisture.

Combine the wet ingredients with the dry, then mix in the chocolate chips.

Place on a baking pan (I prefer to use a silpat mat, makes for easy clean up) and you’re good to go!

Print Recipe
Vegan Pumpkin Zucchini Chocolate Chip Cookies
Delicious, yet healthy, cookie that is perfect for fall! You won't feel guilty after indulging in these 🙂
Course Dessert, snack
Prep Time 20 minutes
Cook Time 12-14 minutes
Servings
cookies
Ingredients
Course Dessert, snack
Prep Time 20 minutes
Cook Time 12-14 minutes
Servings
cookies
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine all of the dry ingredients except for chocolate chips and mix.
  3. Shred the zucchini. I love using my food processor shredding attachment. Makes it so easy! Blot out any extra moisture with paper towels. Then combine all of the wet ingredients and stir.
  4. Add the wet ingredients to the dry and mix just until all ingredients are incorporated. Then fold in the chocolate chips.
  5. Bake for about 12-14 minutes. Let cool for about 5 minutes on the trays, then transfer to a wire rack.
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