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4.84
from
6
votes
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
Servings
17
Prep Time
25
mins
Recipe by:
Adriana Harlan
(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:
144.1
kcal
|
Carbohydrates:
7.7
g
|
Protein:
3.2
g
|
Fat:
12.3
g
|
Saturated Fat:
5
g
|
Fiber:
2.1
g
|
Sugar:
3.8
g
|
Net Carbs:
5.6
g