Super low in sugar and packing a veggie punch, these fudgey, yummy double chocolate zucchini cookies are a kid friendly winner! Perfect for the lunchbox and freezer friendly.
In a large bowl, combine the butter, zucchini, vanilla paste and coconut sugar. Mix until well combined with a wooden spoon.
Add the flour, cocoa, egg, milk, and oats and mix well.
Stir through the chcocolate chips.
Grab tablespoonfuls of the mixture and place on a lined baking tray.
Squash them down and bake for 15-18 minutes.
Cool on the tray for 5 minutes then transfer to a wire rack for 10 minutes.
Notes
Freezer friendly: freeze on a tray and then transfer to a container.Need these to be dairy free?Swap the butter for coconut and the milk for rice milk.