Zucchini-Oat Coconut Chocolate Chip Cookies
Ingredients
- 1/4 cup coconut oil (melted and cooled to room temperature)
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour or white whole wheat flour
- 2 cups old-fashioned oats
- 3/4 cup semisweet or dark chocolate chips
- 1/2 cup sweetened coconut flakes
Instructions
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper or a silpat and set aside.
- In a stand mixer fitted with a paddle attachment, mix together the coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Add in the zucchini and mix until combined. Mix in the baking soda and salt then add the flour and stir until just combined. Stir in the oats, chocolate chips, and coconut flakes.
- Drop dough into balls, 2 tablespoons at a time, 2 inches apart on prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around edges and set.
- Cool on baking sheets for about 5 minutes then transfer to a wire cooling rack and let cool. Enjoy!
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
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