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In the world of desserts, creativity knows no bounds, and one delightful innovation that has emerged is the Zucchini Cookies Nachos. This unique recipe offers a playful twist on traditional cookie flavors, transforming the beloved cookie into a fun and shareable nacho-style treat. The combination of sweet, soft cookie bites with a nacho presentation not only excites the palate but also invites a new experience at your dessert table.

Zucchini Cookies Nachos

Indulge in a delightful twist on dessert with Zucchini Cookies Nachos! This innovative recipe transforms traditional cookies into a fun, shareable treat that combines the sweetness of soft cookie bites with a nacho-style presentation. Packed with nutritious zucchini, rolled oats, and almond flour, these cookies are not only delicious but also a healthier alternative to traditional desserts. Perfect for any occasion, this unique dessert invites creativity with toppings like chocolate chips and coconut, making it customizable for everyone. Enjoy a guilt-free treat that brings joy to your dessert table!
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Ingredients
  

2 medium zucchinis, grated (excess moisture squeezed out)

1 cup rolled oats

1 cup almond flour

1/3 cup brown sugar or coconut sugar

1/4 cup maple syrup or honey

1/3 cup unsweetened applesauce

2 tsp vanilla extract

1/2 tsp baking powder

1/2 tsp ground cinnamon

Pinch of salt

1/3 cup semi-sweet chocolate chips

1/3 cup shredded coconut (optional)

Toppings: Whipped cream, caramel sauce, extra chocolate chips, and fresh fruit

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a large baking sheet by lining it with parchment paper to ensure easy removal of the cookies later.

    Prepare the Zucchini: Grate the zucchinis and place the grated flesh inside a clean kitchen towel or cheesecloth. Gather the edges and twist to squeeze out as much moisture as possible—this will help keep your cookies from becoming soggy.

      Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, almond flour, baking powder, ground cinnamon, and a pinch of salt. Stir well to evenly distribute the dry ingredients.

        Mix Wet Ingredients: In a separate bowl, whisk together the brown sugar (or coconut sugar), maple syrup (or honey), applesauce, and vanilla extract until the mixture is smooth and well blended.

          Combine Mixtures: Add the drained zucchini to the bowl with the wet ingredients. Mix until the zucchini is fully incorporated. Pour the zucchini mixture into the bowl of dry ingredients and stir gently until just combined. Fold in the chocolate chips and shredded coconut if you’re using it, ensuring an even distribution throughout the dough.

            Form the Cookies: Using a spoon, drop spoonfuls of the dough onto the prepared baking sheet. Shape each mound into triangular nacho-like shapes, or keep them as classic cookie rounds. Be sure to leave space between each one, as they will spread slightly while baking.

              Bake: Place the cookies in the preheated oven and bake for 15-20 minutes, or until the edges are golden brown. To check for doneness, insert a toothpick into the center of a cookie; it should come out clean.

                Cool: Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Afterward, carefully transfer them to a wire rack to cool completely.

                  Assemble Nachos: Once the cookies have cooled, break them into chip-like pieces and arrange them on a large serving platter. Drizzle generously with caramel sauce and chocolate, then add dollops of whipped cream and scatter fresh fruit on top for a whimsical ‘nacho’ display.

                    Serve: Enjoy your Zucchini Cookies Nachos either warm or at room temperature, sharing this unique treat with friends and family for an exciting dessert experience!

                      Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 12 servings