Ingredients

The following ingredients have 4 Servings
  • 1 large egg (, room temperature )
  • 1/4 cup ghee
  • 1/2 cup golden monk fruit sweetener
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup finely grated zucchini (, be sure to squeeze out as much water as possible after measuring)
  • 1 cup super fine blanched almond flour
  • 2 tablespoons coconut flour
  • 2/3 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 oz dairy-free sugar free chocolate (, coarsely chopped (we like Lily's Sweets or Hu's Kitchen Gems for paleo))
  • Coarse sea salt (, for sprinkling (optional))

Instruction

  • Preheat oven to 350 degrees F.
  • In a large bowl, beat egg then whisk in softened ghee, sweetener and vanilla extract. Add the grated zucchini and mix until combined.
  • Stir in the almond flour, coconut flour, baking soda and cinnamon until combined.
  • Fold in chopped chocolate.
  • Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
  • Bake for 11-14 minutes, or until edges are slightly golden brown. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling. Sprinkle with optional sea salt.