Chocolate Chip Zucchini Cookies

A twist on a classic. We couldn't complete a food series without including an awesome cookie recipe. These cookies are soft, moist and sweet enough to satisfy those cravings without going over on fats and carbs. Makes 17 cookies. 1 fiber Notes: Store in the fridge and consume within a day or two. Get creative with ingredients by switching out the chocolate chips for raisins or nuts, customized just for your macros!


  • 70g Large Flake Oats
  • 45g Low Fat Cream Cheese
  • 83g Egg Whites
  • 110g Shredded Zucchini
  • 20g Coconut Flour
  • 30g Mini Chocolate Chips
  • 1tsp Cinnamon
  • 1tsp Vanilla Extract
  • 1tsp baking soda
  • 1tsp Baking Powder
  • No Calorie Sweetener to Taste


  1. Preheat the oven to 325 F and line a cookie sheet with parchment paper
  2. Grind oats in food processor until you have a fine flour
  3. Shred zucchini with cheese grater
  4. Combine all ingredients in a bowl and mix well
  5. Scoop 17 equal sized portions of the batter into a ball and place on cookie sheet
  6. Bake for 17 minutes (20 if you like a crunchier cookie)
  7. Let cool for 5 minutes
  8. Enjoy!
  • teamwag
  • recipes
  • 20 days of zucchini
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