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.
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.
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.
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!