Zucchini Chocolate Chip Cookies

I freaking love zucchini in all forms. Adding it to cookies? Even better.

I love having low sugar snacks that are packed with protein and fibre on my busy days, so having cookies like these around make my busy days just that much better and keeps me more prepared

You can even turn this recipe into a DOUBLE chocolate chip recipe if you want! 



Ingredients:

2 C almond flour
1 tbsp coconut flour
3 tbsp coconut sugar
1/2 tsp salt 
1/2 tsp baking soda
1/2 tsp baking powder
1 small-medium zucchini
2 eggs
1/4 C coconut oil, melted
1 tbsp maple syrup
1/3 C chocolate chips

3 tbsp cocoa powder, if making double chocolate cookies

Directions:

Preheat oven to 325°

Mix dry ingredients together in large bowl (add the cocoa powder now if using)

Finely grate zucchini with a cheese grater. Transfer to a clean tea towel and ring out all of the moisture. 

Whisk the eggs, and combine the coconut oil and maple syrup in a bowl. Fold in the zucchini.

Combine wet ingredients to the dry, then fold in chocolate chips. This mixture will be more wet than a typical cookie recipe.

Using a cookie scoop (or a heaping tablespoon), scoop dough onto a baking sheet lined with parchment paper. Bake for 12-14 minutes. 

Let cool and snack away!






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