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| Servings |
cookies
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Ingredients
- 1 cup shredded zucchini, packed (about 2 small or 1 large zucchini)
- 2 cups oats
- 1 cup whole wheat flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- ½ cup coconut oil , softened
- ¾ cup maple syrup
- 1 large egg
- 1 tbsp vanilla extract
- ½ cup chopped walnuts
- ½ cup dark chocolate chips
Ingredients
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Instructions
- Grate the zucchini using the largest hole on a box grater. Gently blot excess liquid using a paper towel.
- To a large bowl, add the oats, flour, baking soda, salt, and cinnamon.
- In a medium bowl, combine the zucchini, coconut oil, maple syrup, egg, and vanilla. Add to the flour mixture, and use a wooden spoon or silicone spatula to fully combine.
- Add the walnuts and chocolate chips, mixing until evenly distributed. Cover with plastic wrap, and let chill for 30 minutes.
- Preheat the oven to 350F. Line two baking trays with parchment paper.
- Roll 1 ½ tablespoons of dough, and place 2 to 3 inches apart.
- Bake for 12 to 14 minutes, or until the edges are golden. Remove from the oven, and let cool on the baking tray.
- Keep in the fridge for up to one week, or freeze in an airtight container for up to 3 months.