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.
Servings: 20 cookies
1 large mixing bowl
1 rubber spatula
1 baking sheet
1 cookie dough scoop
- 1/4 cup applesauce
- 1/4 cup coconut oil, melted
- 1/2 cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup finely shredded zucchini with as much liquid removed as possible
- 1/2 cup coconut shreds
- 1 1/2 cups Flour I used our G&S GF Flour Blend Recipe
- 1 1/2 tsp Xanthan gum only needed if using our gluten-free flour blend
- 1 tsp baking soda
- 1/4 cup mini chocolate chips I used Enjoy Life
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!