Zucchini Chocolate Cookies
18-24 cookies
YIELD
15 minutes
PREP TIME
BAKE TIME
35 minutes
TOTAL TIME
Ingredients
½ cup whole wheat flour 1 cup Anthony’s Goods Buckwheat Flour ½ cup Anthony’s Goods Almond Flour 1 cup rolled oats 1 tsp baking soda Dash salt ½ cup Anthony’s Goods Coconut Oil 1 ½ cups shredded zucchini 1 cup Anthony’s Goods Coconut Sugar 1 egg 1 tsp vanilla 1 cup mini chocolate chips
Instructions
Preheat oven to 350 degrees. In a medium bowl, add the dry ingredients: whole wheat flour, buckwheat flour, almond flour, rolled oats, baking soda, and salt. Stir the dry ingredients until combined. In another bowl, add the coconut oil, zucchini, coconut sugar, egg, and vanilla. Stir the wet ingredients until combined. Next, fold the dry ingredients into the wet ingredients until a dough is formed and mixed through. Fold in the chocolate chips. Next, use a cookie scoop to add the cookie dough to a baking sheet in even rounds. Place 12 cookies on each cookie sheet and place the cookie sheets to the oven and bake for 12 minutes or until the outside of the cookies start to golden. Once the cookies are done, remove the cookie sheet from the oven and allow the cookies to cool for 10 minutes before removing them from the pan. Store the leftover cookies in an airtight container.
LEARN TO MAKE IT
LATEST RECIPES
Gluten Free Sesame Cookies
If you like sesame seeds, these cookies are for you. Toasted black sesame seeds give these soft cookies a nutty flavor that pairs perfectly with a touch of dark chocolate.
Read moreOrange Walnut Loaf
Banana bread is great but have you tried orange bread? This orange loaf is flavored with freshly squeezed orange juice and orange zest, and studded with crunchy walnuts.
Read moreVegan Sahlab
This vegan sahlab tastes close to the original custardy drink that’s popular in the Middle East. Scented with rose water and flavored with mastic, it’s the perfect warm drink for...
Read more