Chocolatey and rich, these zucchini cookies are hard to resist! A perfect dessert to pack in lunches.
Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
Place the vegan buttery spread and sugars in a mixing bowl and beat until smooth and combined.
Add the applesauce and vanilla extract, and mix until combined.
Stop the mixer and add the cocoa powder, gluten free flour blend, salt, and baking soda. Mix until well combined.
Stop the mixer and add shredded zucchini and the dairy free chocolate chips. Stir by hand.
Drop the cookies by rounded spoonfuls onto the cookie sheet. Leave about 1.5 inches between them. You should be able to fit about 12 cookies on a sheet. Set the remaining batter aside.
Bake at 350 degrees for 12-14 minutes.
Allow cookies to cool for 10 minutes on the sheet before moving them. Repeat steps 6 and 7 with remaining batter.
Nutrition facts are for one cookie.