Ok Peoples, it's zucchini time! I have a couple recipes that I'm loving right now, that I could possibly fit in the "healthy" cookie category, if that's possible! These babies are made with zucchini of course, coconut oil, whole wheat flour, and coconut flakes. Goood stuff in there! And my kids loved them, and didn't think anything of them being "healthier" than the norm! So enjoy and feel a tad bit less guilty!
This recipe is adapted from Two Peas and Their Pod.
Zucchini Coconut Chocolate Chip Cookies
Zucchini cookies made with coconut oil, coconut, and chocolate chips. The best way to use up your garden zucchini!
ingredients:
1/2 cups all-purpose Gold Medal flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons coconut oil, melted and cooled to room temperature
1/2 cup dark brown sugar
1/4 cup granulated sugar - I used Xylitol ( a natural sugar)
1 large egg
1 teaspoon vanilla extract
1 cup shredded zucchini - squeezed in a paper towel
2 cups old fashioned oats
1/2 cup sweetened coconut flakes
3/4 cup semisweet chocolate chips
directions:
1. Preheat the oven to 350 degrees F.
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.
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