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In the world of culinary innovation, the fusion of flavors and textures can lead to delightful surprises. One such creative concoction is the Zucchini Cookies Nachos—a fun and innovative twist on traditional dessert nachos that marries the moist, tender goodness of zucchini cookies with the playful presentation of nachos. This unique recipe not only tantalizes the taste buds but also brings a healthier edge to your dessert table, making it a perfect choice for those looking to indulge without the guilt.

Zucchini Cookies Nachos

Discover a delightful twist on dessert with Zucchini Cookies Nachos! This innovative recipe combines the moist goodness of zucchini cookies with a playful nacho presentation, making it a healthier treat for dessert lovers. Packed with nutrients and low in calories, these cookies offer gluten-free and vegan options too. Perfect for sharing, they’re not just tasty but also a fun way to enjoy a unique dessert experience. Indulge guilt-free with this creative culinary treat!
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Ingredients
  

2 medium zucchinis, grated and 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 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: Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.

    Prepare the Zucchini: Grate the zucchinis and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible to prevent the cookies from becoming soggy.

      Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, baking powder, cinnamon, and salt. Mix well to incorporate all the dry ingredients evenly.

        Mix Wet Ingredients: In another bowl, whisk together the brown sugar, maple syrup (or honey), applesauce, and vanilla extract until smooth.

          Combine Mixtures: Add the squeezed zucchini to the wet ingredients and mix until the zucchini is fully integrated. Then, pour this mixture into the bowl with the dry ingredients. Stir until just combined, then fold in the chocolate chips and shredded coconut if using.

            Form the Cookies: Drop spoonfuls of the dough onto the prepared baking sheet, shaping them into nacho-like triangles or classic cookie shapes. Leave space between each cookie, as they will spread slightly.

              Bake: Bake in the preheated oven for 15-20 minutes or until the edges are golden brown. Check for doneness by inserting a toothpick in the center; it should come out clean.

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

                  Assemble Nachos: Once cooled, break the cookies into chip-like shapes and arrange them on a large platter. Drizzle with caramel sauce and chocolate, and top with whipped cream and fresh fruit for a fun ‘nacho’ presentation.

                    Serve: Enjoy your Zucchini Cookies Nachos warm or at room temperature, sharing them with friends and family!

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