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Chocolate Chip Zucchini Cookies

  • Author: Lindsay// The Toasted Pine Nut
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 min
  • Yield: 10 1x

Description

These Chocolate Chip Zucchini Cookies are so moist and fluffy! Don’t be fooled by those chocolate chips, they’re totally appropriate to eat for breakfast!


Scale

Ingredients

  • 1 large zucchini, grated
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups blanched almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 cup dark chocolate chips

Instructions

  1. Preheat oven to 350F.
  2. Grate the zucchini into a cheese cloth or a clean, thin dish towel.
  3. Squeeze the excess moisture out of the grated zucchini and place into a bowl.
  4. Add the coconut sugar, eggs, and vanilla to the bowl and whisk everything together.
  5. Add the almond flour, baking powder, cinnamon, and sea salt.
  6. Whisk again until combined.
  7. Fold in the chocolate chips. 
  8. I used an ice cream scooper to scoop 6 big cookies out on a baking sheet lined with parchment paper.
  9. Tuck in any rogue zucchini sticking out.
  10. Top each cookie with a few additional chocolate chips.
  11. Bake for 20 minutes.
  12. Allow them to sit on the baking sheet for a few minutes before transferring them to a cooling rack. 
  13. Eat immediately, store extras in an airtight container in the fridge for about a week. 


Notes

For smaller cookies, bake for 12 – 15 minutes.