Chocolate Chip Zucchini Cookies
These Chocolate Chip Zucchini Cookies are amazingly delicious, soft and chewy! Easy to make, they're gluten free, dairy free and paleo.
Dairy-free, Gluten-free, Low-carb/Keto, Paleo
(livinghealthywithchocolate.com)
Ingredients
- 1 ½ cups blanched almond flour
- ½ teaspoon baking soda
- 3 tablespoons unrefined coconut sugar add more if you like it sweeter
- ¼ cup raw cacao powder
- pinch fine himalayan salt
- ¾ cup zucchini finely grated and chopped
- 1 large egg room temperature
- 2 tablespoons full fat coconut milk
- 4 tablespoons coconut oil melted
- 1 teaspoon vanilla extract
- ⅓ cup semisweet mini chocolate chips
- ¼ cup macadamia nuts chopped (optional)
Instructions
- 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 1 ½ tbsp cookie scoop, scoop the dough onto a baking sheet lined with parchment paper.
- Bake in a preheated oven to 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.
Notes
Recipe makes 17 cookies. Keep refrigerated.
Nutrition
Calories: 144.1kcal | Carbohydrates: 7.7g | Protein: 3.2g | Fat: 12.3g | Saturated Fat: 5g | Fiber: 2.1g | Sugar: 3.8g | Net Carbs: 5.6g