Рецепт Zucchini Coconut Chocolate Chip Cookies
Zucchini Coconut Chocolate Chip Cookies
Start shredding your garden zucchini because these Zucchini Coconut Chocolate Chip Cookies are calling your name!
Is your garden zucchini staring you down? Don’t be scared, we are here to help! Last week we shared a recipe for Grilled Zucchini Nachos and this week we are getting sweet with Zucchini Coconut Chocolate Chip Cookies.
I made Zucchini Coconut Bread last year and it is my favorite zucchini bread. I love the zucchini and coconut combo. Since I am obsessed with cookies, I decided to take that wining combo and create a cookie. Zucchini cookies made with coconut oil, coconut, oatmeal, and chocolate chips-these cookies are all kinds of wonderful!
I’ve made zucchini cookies before and they’ve always turned out great. I love sneaking veggies into my cookies. It makes me feel better about eating a dozen:) And if you think zucchini doesn’t belong in cookies, think again. These cookies are delicious.
I’ve already made two batches of Zucchini Coconut Chocolate Chip Cookies. I made a batch to share with friends and put a batch in our freezer, for a rainy day. The cookies got rave reviews from our friends and the cookies in our freezer haven’t been forgotten. I ate a cookie straight from the freezer and discovered they are just as good frozen, if not better!
So don’t let your zucchini overwhelm you! Start shredding some zucchini, you have cookies to make! And you might want to shred enough zucchini to make two or three batches of Zucchini Coconut Chocolate Chip Cookies. Share with friends and put a batch in the freezer! You will want to have a batch on hand at all times. I am off to eat a cookie now, breakfast of champions!
And if you are looking for more zucchini recipes, check out these 35 Zucchini Recipes! Happy zucchini season!
Zucchini Coconut Chocolate Chip Cookies
Yield: 2 1/2 dozen cookies
Cook Time: 10-12 minutes
Zucchini cookies made with coconut oil, coconut, and chocolate chips. The best way to use up your garden zucchini!
Ingredients:
- 1 cups all-purpose Gold Medal flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons 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
- 2 cups old fashioned oats
- 1/2 cup sweetened coconut flakes
- 3/4 cup semisweet chocolate chips
Directions:
1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
4. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.