Ingredients

The following ingredients have 6 Servings
  • 1 cup almond flour
  • ¼ cup coconut flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 tsp cinnamon
  • 1 cup zucchini (shredded)
  • 2 TBS coconut oil (measured in it's solid state)
  • 2 TBS almond butter
  • ½ cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ to ½ cups chocolate chips

Instruction

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.
  • Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.
  • Add egg and vanilla and blend for 15 seconds or until just combined.
  • Pour wet ingredients into dry ingredients and mix very well.
  • Add chocolate chips.
  • Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.
  • Bake for 10-13 minutes until cookies are slightly browned.
  • Let the cookies cool on the baking sheet for at least 5 minute before removing to a wire rack to cool!