Zucchini Coconut Chocolate Chip Cookies

Zucchini Coconut Chocolate Chip Cookies might be a good recipe to expand your hor d'oeuvre recipe box. One portion of this dish contains approximately 2g of protein, 5g of fat, and a total of 108 calories. This recipe serves 30 and costs 14 cents per serving. A mixture of zucchini, flour, old fashioned oats, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Two Peas and Their Pod. 16809 people were glad they tried this recipe. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 12 minutes. Overall, this recipe earns a rather bad spoonacular score of 23%. Zucchini Coconut Chocolate Chip Cookies, Zucchini Chocolate Chip Cookies, and Zucchini Chocolate Chip Cookies are very similar to this recipe.

Servings: 30

Cooking duration: 12 minutes

 

Ingredients:

1 teaspoon baking soda

4 tablespoons coconut oil, melted and cooled to room temperature

1/2 cup dark brown sugar

1 large egg

1 cups all-purpose Gold Medal flour

1/4 cup granulated sugar

2 cups old fashioned oats

1/2 teaspoon salt

3/4 cup semisweet chocolate chips

1/2 cup sweetened coconut flakes

1 teaspoon vanilla extract

1 cup shredded zucchini

Equipment:

baking paper

baking sheet

oven

whisk

bowl

mixing bowl

Cooking instruction summary:

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 cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.

 

Step by step:


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.

4. Add egg and vanilla extract. Next, add the shredded zucchini.

5. Mix until combined.

6. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.

7. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet.

8. Bake for 10-12 minutes or cookies are slightly golden around the edges and set.

9. Remove cookies from pans; cool completely on wire racks.


Nutrition Information:

Quickview
108k Calories
1g Protein
4g Total Fat
15g Carbs
1% Health Score
Limit These
Calories
108k
5%

Fat
4g
7%

  Saturated Fat
3g
19%

Carbohydrates
15g
5%

  Sugar
7g
8%

Cholesterol
6mg
2%

Sodium
83mg
4%

Caffeine
3mg
1%

Get Enough Of These
Protein
1g
3%

Manganese
0.31mg
15%

Selenium
4µg
6%

Fiber
1g
5%

Copper
0.09mg
5%

Magnesium
18mg
5%

Phosphorus
44mg
4%

Iron
0.8mg
4%

Vitamin B1
0.06mg
4%

Folate
11µg
3%

Zinc
0.39mg
3%

Vitamin B2
0.04mg
3%

Potassium
72mg
2%

Vitamin B3
0.38mg
2%

Vitamin B5
0.13mg
1%

Calcium
11mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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