Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 3 tablespoons unrefined coconut sugar (add more if you like it sweeter)
  • 1/4 cup raw cacao powder
  • pinch fine himalayan salt
  • 3/4 cup zucchini (finely grated and chopped)
  • 1 large egg (room temperature)
  • 2 tablespoons full fat coconut milk
  • 4 tablespoons coconut oil (melted)
  • 1 teaspoon vanilla extract
  • 1/3 cup semisweet mini chocolate chips
  • 1/4 cup macadamia nuts (chopped (optional))

Instruction

  • Mix almond flour, baking soda, coconut sugar, cacao powder and salt in a large bowl.
  • In a separate bowl, whisk together the zucchini, egg, coconut milk, coconut oil and vanilla extract.
  • Combine wet and dry ingredients and mix gently with rubber spatula to form a batter. Do not over mix or batter will become oily.
  • Fold in chocolate chips and chopped macadamia nuts and using a 1 1/2 tbsp cookie scoop, scoop the dough onto a baking sheet lined with parchment paper.
  • Bake in a preheated oven to 325°F until a toothpick inserted into the center comes out clean, approximately 12 minutes.
  • Place baking sheet on a wire rack and allow cookies to cool.