Description
These cakey, sweet Zucchini Coconut Chocolate Chip Cookies are as perfect for breakfast as they are for dessert. Hidden veggies, coconut oil, and oats pack nutrition into this delicious sweet treat. Everyone will be happy to eat their veggies!
Ingredients
Scale
- 1/3 cup coconut oil, in its solid state
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shredded zucchini
- 1 cup all-purpose flour
- 2 cups quick oats
- 1/2 cup sweetened flaked coconut
- 2/3 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line the baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine coconut oil and brown sugar together at medium speed until well mixed and no lumps of coconut oil remain, stirring as necessary. Mixture will seem dry.
- Add in egg, vanilla, baking soda, and salt and mix until smooth.
- Stir in the zucchini until combined. Mixture might look curdled, this is fine.
- Turn the mixer to low and add flour, mixing until just combined.
- Stir in oats, coconut, and chocolate chips until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop, drop dough onto the prepared baking sheet 2 inches apart.
- Bake for 10 – 12 minutes, or until tops appear set and edges are golden brown.
- Transfer cookies to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Freeze airtight for up to 2 months. Thaw at room temperature.
