Amazingly delicious, soft and chewy chocolate chip cookies. The zucchini give these cookies a great moist texture and a bump in the nutritional content without affecting the flavor. These are still very chocolaty and you if grate and chop the zucchini very small no one will even know it is there. I was very impressed with the results and how the zucchini made these chocolate chip cookies very unique and delicious. If you are like me you will find that only 3 tablespoons of raw coconut palm sugar is enough to sweeten 17 cookies, but some of you might like it sweeter, so taste the batter first and then adjust the amount added.
I got the inspiration to make these cookies from my Chocolate Zucchini Bread. Check out the recipe here.
- 1½ cups almond flour
- ½ teaspoon baking soda
- 3 tablespoons raw coconut palm sugar (add more if you like it sweeter)
- ¼ cup raw cacao powder
- pinch of salt
- ¾ cup zucchini, finely grated and chopped
- 1 large egg, room temperature
- 2 tablespoons coconut milk, full fat
- 4 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- ⅓ cup chocolate chips
- ¼ cup macadamia nuts, chopped
- mix almond flour, baking soda, coconut sugar, cacao powder and salt in a large bowl
- in a separate bowl, whisk together the zucchini, egg, coconut milk, coconut oil and vanilla extract
- combine wet and dry ingredients and mix gently with rubber spatula to form a batter. Do not over mix or batter will become oily.
- fold in chocolate chips and chopped macadamia nuts and using a 1½ tbsp cookie scoop, scoop the batter onto a baking sheet lined with parchment paper
- bake at 325°F until a toothpick inserted into the center comes out clean, approximately 12 minutes
- place baking sheet on a wire rack and allow cookies to cool
Recipe makes 17 cookies. Keep refrigerated.