Saturday, August 31, 2013

Coconut Chocolate Chip Zucchini Cookies

These are a good, chewy, cakey cookie and a great way to use up some of that zucchini that seems to grow overnight in my garden! I found this recipe here and followed it pretty close. The only thing I did different was add more chocolate chips and a little coconut extract... after all, you need chocolate chips in every bite of a cookie don't you think? Enjoy....

Coconut Chocolate Chip Zucchini Cookies
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
4 Tablespoons room temperature coconut oil, (if you need to you can melt it, then let sit a bit until it's room temperature)
1/2 cup dark brown sugar, firmly packed
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon coconut extract (optional)
1 cup shredded zucchini (peel if using a large zucchini, not necessary if your zucchini is smaller)
2 cups old-fashioned oats
1/2 cup sweetened, shredded coconut
1 heaping cup semi-sweet chocolate- chips

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper (these are a gooey cookie.... parchment paper helps) Lightly spray parchment paper with a non-stick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine coconut oil and sugars, mix until light and fluffy. Add egg, vanilla, and coconut extract, mix to combine. Next, add the shredded zucchini and mix to combine.
Slowly add flour mixture and mix until just combined. Stir in the oats, coconut, and chocolate chips.
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto the prepared baking sheet. Bake for 9-10 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pan and cool completely on cooling rack....or eat one while still slightly warm.... or two!

This recipe made about 2 to 2-1/2 dozen cookies. It's easy to double for a large crowd!

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