Zucchini Cookies
These Zucchini Cookies are a delicious and guilt-free way to satisfy your sweet tooth with wholesome ingredients like grated zucchini, almond flour, dairy-free chocolate, and more! They make the perfect delicious and satisfying treat to use up any extra garden zucchini.
Ingredients
- 1 large egg , room temperature
- 1/4 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) OR refined coconut oil for dairy-free
- 1/2 cup golden monk fruit sweetener (I have not tried this recipe with SWERVE or STEVIA so can't speak to the results if you use those) OR coconut sugar for paleo
- 1 1/2 teaspoons vanilla extract
- 1/2 cup finely grated zucchini , be sure to squeeze out as much water as possible after measuring
- 1 cup super fine blanched almond flour
- 2 tablespoons coconut flour
- 2/3 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 oz dairy-free sugar free chocolate , coarsely chopped (we like Lily's Sweets or Hu's Kitchen Gems for paleo)
- Coarse sea salt , for sprinkling (optional)
Instructions
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Preheat oven to 350 degrees F.
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In a large bowl, beat egg then whisk in softened ghee, sweetener and vanilla extract. Add the grated zucchini and mix until combined.
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Stir in the almond flour, coconut flour, baking soda and cinnamon until combined.
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Fold in chopped chocolate.
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Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
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Bake for 11-14 minutes, or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Sprinkle with optional sea salt.
