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Zucchini Coconut Chocolate Chip Cookies Recipe

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This recipe for Zucchini Coconut Chocolate Chip Cookies, by , is from Loeppky Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Veronica Loeppky


1 cup all-purpose gold medal flour
1 teaspoon baking soda
teaspoon salt
4 Tbsp. coconut oil, melted and cooled to room temperature
cup dark brown sugar
cup granulated sugar
1 large egg
1 tsp. vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
cup sweetened coconut flakes
cup semisweet chocolate chips

1. Preheat the oven to 350 F. line a baking sheet with 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 Tablespoons, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden brown around the edges and set. Remove cookies from pans; cool completely on wire racks.

Yields: 2 dozen cookies
Cook time: 10- 12 minutes




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