Zucchini Coconut Chocolate Chip Cookies
So wholesome, yet so yummy! Great way to use fresh or frozen zucchini.
Servings 28 small cookies
Ingredients
- 1 cup packed grated zucchini (see notes on using frozen)
- 1/2 cup almond butter or sun butter
- 1/2 cup pure maple syrup (or 1/2 cup sugar + 1/4 cup water)
- 1 tsp vanilla extract
- 1 flax egg (1 tablespoon ground flax mixed with 3 tablespoons water)
Dry ingredients
- 2 cups rolled oats (or oat flour or whole wheat flour)
- 3/4 cup shredded unsweetened coconut
- 1/2 cup dairy-free dark chocolate chips
- 1.5 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp salt
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- Stir the zucchini, almond butter, maple syrup, and vanilla together in a large bowl. No need to squeeze the moisure out of the zucchini if it's fresh. If it's thawed from frozen, just drain the excess water.
- Add the dry ingredients and stir well.
- Drop by heaping tablespoons or use a cookie scoop to from cookies onto baking sheet,and flatten. Makes 25-30 cookies, depending on size (and how much batter you eat). The batter will seem very loose. Press them together to form tight flat discs.
- Bake on the upper rack for 20-25 minutes, until golden brown on the edges. They will seem slightly soft, but as they cool completely they will set up perfectly. Let cool completely. Enjoy with a glass of cold almond milk. Keep leftovers in an air-tight container in the fridge or freezer.
Notes
If using frozen grated zucchini, let it thaw completely on the counter or microwave. Pack a measuring cup with it, and slightly drain the water. It's not necessary to squeeze all the moisture out, since the zucchini is practically the only liquid in the cookie dough.
