Last week I was dreaming of this recipe—mostly because I had a zucchini the size of a baseball bat in my fridge, and also because I haven't baked in months. After a little searching, I came across Danielle Walker’s real deal chocolate chip cookie recipe. It looked pretty amazing, so I used it as the base for this recipe—and oh mama I’m glad I did! These cookies are perfect for guests and I bet you could even freeze these during zucchini season (now) and save for a snowy day. What are you waiting for? Give these are try and try not to eat the whole plate.
Chocolate Chip Zucchini Cookies
Yield: 2 dozen
Prep time: 15-20 min
Cook time: 9-11 min
½ cup of unsalted Kerry Gold Butter softened
½ cup of coconut palm sugar
4 tbsp of honey
2 large eggs at room temperature
4 tsp of vanilla extract
1 tsp of salt
4 cups of almond flour
4 tbsp of coconut flour
1 tsp of baking soda
2 tbsp of cinnamon
2 cups of shredded zucchini (pressed and drained)
2 cups of chocolate chips or dark chocolate chopped
Preheat the oven to 350 degrees
In a bowl, beat together butter, coconut sugar, honey, vanilla, salt and eggs until they are fluffy. Once they are beat together, add in the almond and coconut flour, baking soda and cinnamon. Mix well.
Fold in the chocolate chips and zucchini until well blended.
On a cookie sheet, add tbsp size dollops of cookie dough and place in the oven for 9-11 minutes or until the bottoms of the cookies are browned.*
Cool on a cookie sheet and keep the family away—these babies will go fast!
*Be sure to flatten the cookie dough out from the dollops for best baking results.