I was going to do a "life" post instead of posting back-to-back baked goods that both consist of zucchini, but I'm way too jazzed about these cookies.
I realize that most people will probably be turned off by their appearance, but I actually like the look of the green little zucchini bits found throughout these cookies. I know that's weird, but I'm not normal and really really enjoy strange things.
So after making, loving, devouring, and posting my Chocolate Zucchini Cake, I had one little lone zucchini left that probably would have been delicious sautéed and eaten with grilled chicken, but the fat kid in me simply said, "Nope. We are making cookies with that thing".
Behold the Chocolate Chip Coconut Zucchini Cookies!
Just like the cake, the zucchini makes these cookies moist and dense and is hardly detectable (taste-wise, not appearance...obvi). I know I know I know, you're still like BUT WHY THE ZUCCHINI? Just try it. If you hate them, email me and I'll pay the postage for you to send me those bad boys so I can eat them :) But that won't happen because you will love these!
I know that many of you are either starting or have kiddos that are starting back to school today! Wishing you the best of luck for a successful, fun new school year!!!
Soft & Chewy Chocolate Chip Coconut Zucchini Cookies
Makes 1 dozen large cookies
- 1 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup coconut oil, melted and cooled to room temp
- 1/2 cup dark brown sugar, packed
- 1/4 cup organic white cane sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup finely shredded zucchini (about 1 small zucchini)
- 1 cup semisweet chocolate chips
- 1/3 cup finely shredded unsweetened coconut (I use Bob's Red Mill brand)
- Preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, stir coconut oil, sugars, eggs, and vanilla together until combined.
- Add flour mixture to sugar mixture until combined (dough may seem a little dry)
- Stir in zucchini, chocolate chips, and coconut.
- Divide cookie dough into 12 balls and place on cookie sheets.
- Bake at 350 degrees for 15-20 minutes, or until edges start to brown slightly.
- Remove from oven and let cookies cool on baking sheets for a few minutes.
- Remove cookies from baking sheets and place on a cooling rack to cool completely, or enjoy while they are still warm!
*These cookies will stay soft and chewy for several days if placed in a airtight container or Ziploc bag. They also freeze well!