Paleo Zucchini Cookies

4.3/5 rating (3 votes)
Paleo Zucchini Cookies

I am having so much fun with zucchini this week!  These cookies are so light and a perfect snack with your afternoon tea!  (that's what I am doing)..  Enjoy my paleo zucchini cookies.

 

Ingredients

  • 1 cup almond flour
  • 1/2 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut sugar
  • 1/4 teaspoon sea salt
  • 1 large zucchini, shredded
  • 1 large egg, room temperature
  • 2 tablespoons coconut milk, full fat
  • 4 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup mini chocolate chips

Directions

  1. Preheat oven to 325 degrees F.  In a large bowl add in almond flour, tapioca flour, baking soda, coconut sugar and salt.  Combine well with a fork.

  2. In a separate bowl, whisk together the zucchini, egg, coconut milk, butter and vanilla extract. combine wet and dry ingredients and mix gently with rubber spatula to form a batter. 

  3. Fold in chocolate chips and scoop about 1 tablespoon of batter onto a parchment paper lined baking sheet. Bake for 11-12 minutes.  Let cool for a few minutes then go ahead and enjoy!  

Leave a comment

You are commenting as guest.