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Zucchini Coconut Chocolate Chip Cookies

Zucchini cookies made with coconut oil, coconut, and chocolate chips. The best way to use up your garden zucchini!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 40 minutes
Servings 30 cookies

Ingredients

  • 1 cup all-purpose flour or white 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
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1/2 cup sweetened coconut flakes
  • 3/4 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
  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 until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
  6. Note-the cookies will keep on the counter in an airtight container for up to 3 days. You can freeze the cookies for up to 2 months, they are SO good frozen.