Zucchini Coconut Chocolate Cookies
Zucchini Coconut Chocolate Cookies

Photo Credit

TwoPeasAndTheirPod.com

This Recipe

  • Skill Level: Beginner
  • Serves: 30
  • Start to Finish: 30 minutes

Nutrition Facts

Amount per serving:
Total Calories: 105
  • 89mg Sodium
  • 15g Carbs
  • 1g Fiber
  • 4.5g Fat
  • 3g Saturated Fat
  • 2g Protein
  • 6mg Calcium
  • 1mg Iron
10589mg15g1g4.5g2g3g

Give chewy oatmeal chocolate chip cookies a tropical twist with a nutritional kick to boot.

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil, melted and cooled to room temperature
  • 1/2 cup dark brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old-fashioned oats
  • 1/2 cup sweetened coconut flakes
  • 3/4 cup semisweet chocolate chips

Directions:

Directions

1. Preheat oven to 350 degrees and line a baking sheet with a baking mat or parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. In a large mixing bowl, combine coconut oil and sugars, mixing until smooth. Add egg and vanilla extract and mix. Add zucchini and mix until combined. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.

3. Drop cookie dough by heaping tablespoonfuls 2 inches apart onto prepared baking sheet. Bake for 10 to 12 minutes or until cookies are slightly golden around edges and set. Remove cookies from pans and cool completely on wire racks before serving.

*Nutrition information based on 1 cookie.

Recipe provided by Maria Lichty of TwoPeasAndTheirPod.com

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