Zucchini Coconut Cookies
These healthy gluten free Zucchini Coconut Cookies will quickly become your favorite treat! The soft, cake-like texture and incredible flavor will have your family begging for more. What's not to love? Coconut, chocolate, and zucchini combined into a sweet little indulgence perfect for breakfast, a snack, and most certainly dessert! Use plant based / dairy free chocolate chips if needed.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: American
Keyword: coconut flour, coconut sugar, cookies, dairy free, gluten free, zucchini
Servings: 20 cookies
Calories: 101kcal
Cost: $5.00
1 rubber spatula
1 cookie dough scoop
Preheat oven to 350.
Cream together applesauce, oil, sugar, egg, and vanilla in large bowl.
Next, stir in shredded zucchini and coconut shreds.
Add in flour, xanthum gum, and baking soda. Next stir in the last ingredient: chocolate chips!
Using a 1 Tbsp cookie scoop place the dough on a silicone baking mat atop a metal baking sheet. Feel free to press the cookies flatter, they will not spread much if at all. This is not necessary though.
Bake for 15-17 minutes or until tops of cookies are slightly browned and bounce back when you press gently on them. These cookies are very forgiving and it will be best to over-bake them than under-bake as they hold onto the moisture of the zucchini.
Store them in an air-tight container for several days or freeze them to enjoy later!
Calories: 101kcal