Zucchini Chocolate Chip Cookies
- 2/3 cup coconut sugar
- 1/4 cup avocado oil sub olive or coconut oil (melted and cooled)
- 1/4 cup tahini, well stirred before measuring sub other thin nut/seed butter of choice
- 1 egg large
- 1 tsp vanilla
- 3/4 cup cassava flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup shredded zucchini *use your Bigger Better Nut Milk Bag to squeeze all excess water out*
- 1/2 cup chocolate chips or chunks
Heat oven to 360 (yep, 360) degrees and prepare baking sheet by lining with parchment paper or a silpat.
In a large bowl cream together the wet ingredients until thick and well incorporated.
Add in the dry ingredients and stir until just mixed, ensuring not to over mix.
Gently stir in the zucchini shreds, not mixing too much so as little moisture is release from the zucchini as possible. Then, fold in the chocolate chips.
Using an cookie scoop, 40mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.
Bake cookies for 9-10 minutes or until cookies are golden brown and edges are starting to crisp. Bake for 11-12 minutes if you like a fully baked and firmer cookie.
Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.
Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.