Dessertscookiesandcups
Zucchini Coconut Chocolate Chip Cookies
These cakey, sweet Zucchini Coconut Chocolate Chip Cookies are as perfect for breakfast as they are for dessert. Hidden veggies, coconut oil, and oats pack nutrition into this delicious sweet treat. Everyone will be happy to eat their veggies!
👥 20 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
📝 Preparation Steps
1
Preheat the oven to 350°F. Line the baking sheet with parchment paper and set aside.
2
In the bowl of your stand mixer fitted with the paddle attachment combine coconut oil and brown sugar together at medium speed until well mixed and no lumps of coconut oil remain, stirring as necessary. Mixture will seem dry.
3
Add in egg, vanilla, baking soda, and salt and mix until smooth.
large egg1baking soda1 teaspoonsalt1 teaspoon
4
Stir in the zucchini until combined. Mixture might look curdled, this is fine.
shredded zucchini1 cup
5
Turn the mixer to low and add flour, mixing until just combined.
6
Stir in oats, coconut, and chocolate chips until evenly incorporated.
7
Using a medium (2- tablespoon) cookie scoop, drop dough onto the prepared baking sheet 2 inches apart.
8
Bake for 10 – ⏱️ 12 minutes, or until tops appear set and edges are golden brown.
9
Transfer cookies to a wire rack to cool completely.
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