Zucchini Coconut Chocolate Chip Cookies
Zucchini Coconut Chocolate Chip Cookies might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 108 calories. This recipe serves 30 and costs 14 cents per serving. A mixture of zucchini, flour, old fashioned oats, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Two Peas and Their Pod. 16809 people were glad they tried this recipe. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 12 minutes. Overall, this recipe earns a rather bad spoonacular score of 23%. Zucchini Coconut Chocolate Chip Cookies, Zucchini Chocolate Chip Cookies, and Zucchini Chocolate Chip Cookies are very similar to this recipe.
Servings: 30
Cooking duration: 12 minutes
Ingredients:
1 teaspoon baking soda
4 tablespoons coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1 large egg
1 cups all-purpose Gold Medal flour
1/4 cup granulated sugar
2 cups old fashioned oats
1/2 teaspoon salt
3/4 cup semisweet chocolate chips
1/2 cup sweetened coconut flakes
1 teaspoon vanilla extract
1 cup shredded zucchini
Equipment:
baking paper
baking sheet
oven
whisk
bowl
mixing bowl
Cooking instruction summary:
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.
Step by step:
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.
4. Add egg and vanilla extract. Next, add the shredded zucchini.
5. Mix until combined.
6. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
7. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet.
8. Bake for 10-12 minutes or cookies are slightly golden around the edges and set.
9. Remove cookies from pans; cool completely on wire racks.
Nutrition Information:
covered percent of daily need
