I help highly sensitive womxn end their fight with food & their body by guiding them back home to their body & building emotional intimacy.

Zucchini Chocolate Chunk Cookies

Zucchini Chocolate Chunk Cookies

I was gifted some zucchini from a family member’s garden and made Chocolate Zucchini cake last week, but still had quite a bit of leftover zucchini.  I decided I need more cookie recipes on the blog, so created these Zucchini Chocolate Chunk Cookies.  They are loaded with zucchini, shredded coconut, walnuts, rolled oats and chocolate chunks.

Zucchini Chocolate Chunk Cookies

My grandma used to make hermit cookies all the time and these are slightly reminiscent with the cinnamon, nutmeg and walnuts.  I also used a combination of buckwheat and tapioca flour so these bad boys are gluten-free, as well as dairy-free and egg free.  I ran out of eggs so used a flax egg in these cookies, but a real egg would work well too.

Zucchini Chocolate Chunk Cookies

I used to make chocolate chip cookies for an ex boyfriend all the time and he always bought the huge bags of dark chocolate chips from Costco.  During this time I was struggling with binge eating and always felt like I couldn’t control myself around the chocolate chips or the cookie dough.  I would end up feeling sick by the time I was done making the cookies because I’d eaten so much sugar from both the chocolate chips and the dough.  I never would allow myself to eat these cookies but always ended up binging on them.

Zucchini Chocolate Chunk Cookies

This is what happens when we have that all or nothing thinking around food.  When we remove the labels and just allow ourselves to eat what we want, it takes away the appeal of the “off limit” or “bad” foods.  Today I enjoyed 3 of these delicious cookies mindfully instead of binging on them mindlessly.  I feel no guilt and my body is much better able to digest and assimilate the nutrients in these cookies.  Yes, there are nutrients in cookies!  Especially these ones!

Zucchini Chocolate Chunk Cookies

When we eat food quickly during a binge and think negative thoughts like, “I’m such a fat ass,” “I shouldn’t eat this shit,” or “I’m going to have to add an extra hour of cardio tomorrow to burn this off,” our body senses these thoughts as stress.  We are therefore not able to digest and assimilate the nutrients near as well.  Stress increases cortisol, which increases insulin, which when chronically elevated leads to fat gain.  In short, your body will be much more likely to gain body fat when the same food is binged on, than when eaten mindfully.  I mention this because most people that restrict are overly concerned about their weight.

Zucchini Chocolate Chunk Cookies

So on that note, make these cookies, put a few on a plate, sit down and eat them mindfully.  Your body, mind and soul will thank you!

Zucchini Chocolate Chunk Cookies

Zucchini Chocolate Chunk Cookies
Recipe Type: Cookies
Author: Richelle Ludwig
Prep time:
Cook time:
Total time:
Serves: 30 cookies
These cookies are loaded with flavour, from the warming spices like cinnamon and nutmeg, and texture from the shredded coconut, oats, walnuts and chocolate chunks.
Ingredients
  • 1/2 cup buckwheat flour
  • 1/2 cup tapioca flour
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp baking soda
  • 1/4 tsp himalayan rock salt
  • 1 1/2 quick cooking oats
  • 1 cup shredded coconut
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup (Canada No.3)
  • 1 egg (or flax egg: see note below)
  • 1 tsp vanilla
  • 2 cups zucchini, shredded
  • 1 cup walnut pieces
  • 1 cup chocolate chunks
Instructions
  1. Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
  2. Add flours, spices, salt, baking soda, oats and coconut to a large bowl. Mix well to combine.
  3. In a medium sized bowl add zucchini, coconut oil, maple syrup, vanilla and your egg. Stir well and pour into large bowl with dry ingredients.
  4. Mix dry and wet ingredients together until combined well. Stir in walnuts and chocolate chunks.
  5. Place spoonfuls onto baking sheet and bake for 13 minutes. Let cool for a couple minutes in the baking sheet, then transfer to cooling rack.
Note: To prepare a flax egg, mix 1 tablespoon of ground flax with 3 tablespoons of water/ Let sit for 10 minutes until it becomes gelatinous.

 

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