By The Toasted Pine Nut
Chocolate Chip Zucchini Cookies
13 steps
Prep:10minCook:20min
Chocolate Chip Zucchini Cookies are so moist and fluffy! Naturally gluten free and loaded with wholesome, healthy ingredients!
Updated at: Thu, 21 Nov 2024 11:51:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
39
Low
Glycemic Load
7
Low
Nutrition per serving
Calories188.4 kcal (9%)
Total Fat11.7 g (17%)
Carbs17 g (7%)
Sugars14.3 g (16%)
Protein5.2 g (10%)
Sodium137.2 mg (7%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Preheat oven to 350F.
Step 2
Grate the zucchini into a cheese cloth or a clean, thin dish towel.
Step 3
Squeeze the excess moisture out of the grated zucchini and place into a bowl.
Step 4
Add the coconut sugar, eggs, and vanilla to the bowl and whisk everything together.
Step 5
Add the almond flour, baking powder, cinnamon, and sea salt.
Step 6
Whisk again until combined.
Step 7
Fold in the chocolate chips.
Step 8
I used an ice cream scooper to scoop 6 big cookies out on a baking sheet lined with parchment paper.
Step 9
Tuck in any rogue zucchini sticking out.
Step 10
Top each cookie with a few additional chocolate chips.
Step 11
Bake for 20 minutes.
Step 12
Allow them to sit on the baking sheet for a few minutes before transferring them to a cooling rack.
Step 13
Eat immediately, store extras in an airtight container in the fridge for about a week.
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