Indulge in these nut-free, paleo-friendly zucchini chocolate chip cookies by Freshly Dafna. They're a perfect combination of flavors and textures, and a great way to enjoy zucchini in a sweet treat!
Ingredients: 1 cup grated zucchini, squeezed and drained. 1/2 cup coconut flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup or honey. 1/4 cup dairy-free chocolate chips. 1 teaspoon vanilla extract. 1/2 teaspoon baking soda. 1/4 teaspoon salt.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Grate the zucchini and mix it with the melted coconut oil, maple syrup, or honey in a bowl. Then add the vanilla extract and mix it in well. Mix the baking soda, salt, and coconut flour together in a different bowl. Mix the dry ingredients into the wet ingredients one at a time until a dough forms. Add the chocolate chips that don't contain dairy and mix them in. Place spoonfuls of dough on the baking sheet that has been prepared. Use a fork to flatten the dough balls. After the oven is hot, bake for 12 to 15 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Enjoy these tasty chocolate chip cookies made with zucchini!
Prep Time: 15 minutes
Cook Time: 15 minutes
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