Zucchini Chocolate Chip Cookies
Ingredients:
Wet Ingredients
- 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
Dry Ingredients
- 3/4 cup cassava flour
- 1/4 cup tapioca flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/4 tsp sea salt
Additions
- 1 cup shredded zucchini *use your Bigger Better Nut Milk Bag to squeeze all excess water out*
- 1/2 cup chocolate chips or chunks
Directions:
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Heat oven to 360 (yep, 360) degrees and prepare baking sheet by lining with parchment paper or a silpat.
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In a large bowl cream together the wet ingredients until thick and well incorporated.
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Add in the dry ingredients and stir until just mixed, ensuring not to over mix.
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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.
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Using an cookie scoop, 40mm (about 1.5 tbsp), place dough balls at least 2 inches apartment on the baking sheet.
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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.
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Let cookies cool on baking sheet for at least 5 minutes before transferring to wire rack to cool completely.
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Store at room temperature in an airtight container for 2-3 day. Then move to freezer for longer storage.
