Zucchini Cookies 🍪

This coconut zucchini cookies recipe is low in sugar and fat with a soft, cakey texture and sweet gooey chocolate chips in every bite! 🍪

Ingredients⬇️

1/4 cup applesauce

1/4 cup melted salted butter

1/2 cup monk fruit sweetener or sugar

1 egg

1 teaspoon vanilla extract

1 cup finely shredded zucchini (see notes)

1/2 cup unsweetened coconut shreds

1 cup flour

1 teaspoon baking powder

1/4 cup mini chocolate chips

Instructions⬇️

✨Preheat the oven to 350F. Line a baking sheet with a Silpat liner or parchment paper.

In a large bowl, add the applesauce, butter, sugar, egg, and vanilla. Whisk until combined.

✨Grate the zucchini finely with a cheese grater until you have 1 cup. Place the zucchini shreds on a cotton kitchen towel. Gather the corners of the towel together to make a pouch and twist to squeeze the liquid into the sink. There will be about ⅓ to ½ cup zucchini to add to the batter.

✨Stir in the shredded zucchini and coconut shreds.

✨Add in the flour, baking powder, and chocolate chips. Mix until combined.

✨Using a 1 1/2 Tablespoon cookie/batter scoop, place the dough on the prepared baking sheet.

✨Bake for about 15 minutes or until the tops of cookies are set and bounce back when you press gently on them. These cookies are very forgiving and it will be best to over-bake them than under-bake as they hold onto the moisture of the zucchini.

✨Store them in an air-tight container for up to 3 days or freeze them to enjoy later.

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