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In the world of desserts, the term "cookie" often conjures images of classic chocolate chip or oatmeal raisin treats. However, the culinary landscape has evolved to embrace innovative twists on traditional recipes, and one standout creation is the zucchini cookie. At first glance, combining a humble vegetable with a beloved sweet treat may seem unconventional, but the result is a delectable cookie that is not only delicious but also adds a nutritious spin to your dessert table. Now, imagine taking this delightful zucchini cookie and transforming it into a nacho-style dessert—this is where Zucchini Cookies Nachos Supreme comes into play.

Zucchini Cookies Nachos Supreme

Discover a new dessert sensation with Zucchini Cookies Nachos Supreme! This creative twist on traditional cookie recipes combines the nutritious goodness of zucchini with the fun of dessert nachos. Layer crispy zucchini cookies with delectable toppings like caramel sauce, whipped cream, and fresh fruits for a delightful treat that's both indulgent and healthy. Perfect for special occasions or casual gatherings, these cookie nachos offer a unique way to enjoy a sweet snack while sneaking in some veggies.
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Ingredients
  

2 medium zucchini, shredded and thoroughly squeezed to remove excess moisture

1 cup rolled oats

1/2 cup almond flour

1/2 cup packed brown sugar

1/2 cup granulated white sugar

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon vanilla extract

1/2 cup chocolate chips (semi-sweet or dark)

1/2 cup caramel sauce (store-bought or homemade)

1/2 cup whipped cream or whipped coconut cream

1/4 cup chopped nuts (such as almonds or walnuts)

Optional: Colorful sprinkles for garnish

Instructions
 

Preheat the Oven: Set your oven temperature to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, almond flour, cocoa powder, baking soda, and salt. Use a whisk to stir the mixture until all the dry ingredients are evenly distributed.

      Prepare the Zucchini Mixture: In a separate bowl, combine the shredded zucchini, brown sugar, white sugar, and vanilla extract. Mix well until the zucchini is fully coated with the sugars, creating a sweet base.

        Combine Mixtures: Gradually add the dry ingredients to the zucchini mixture. Stir gently until fully incorporated. Once combined, fold in the chocolate chips, being careful not to over-mix.

          Shape the Cookies: Use a tablespoon or a small cookie scoop to portion the dough onto the prepared baking sheet, placing them about 2 inches apart to allow for spreading as they bake.

            Bake the Cookies: Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the cookie edges are firm, and the tops have a slightly cracked appearance. Once baked, let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.

              Assemble the Nachos: When the cookies have cooled, break them into large, chip-like pieces. Layer these cookie fragments artfully on a serving platter to create a nacho-style display that’s inviting and fun.

                Drizzle and Top: Generously drizzle caramel sauce over the laid-out cookie nachos. Add dollops of whipped cream or whipped coconut cream across the cookies for a delicious topping.

                  Finishing Touches: Sprinkle the chopped nuts over the cookie nachos for an added crunch and optional sprinkles for a burst of color and whimsy. Serve immediately for an unforgettable treat that combines the best of cookies and nachos!

                    Prep Time, Total Time, Servings: 20 minutes | 40 minutes | Serves 4-6