Throw your taste buds a curveball with these old-fashioned, soft and gooey chocolate-chunk oatmeal cookies by adding coconut to them. Then throw the curveball a curveball by hiding some shredded zucchini inside them. The zucchini`s taste isn`t all that noticeable and it adds that much more moisture to the cookies. Trust me, I`m a nutritionist 🙂 …
Coconut Zucchini Chocolate Cookies
- 1 cup whole-wheat pastry flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/4 cup melted coconut oil
- 1/2 cup honey or maple syrup
- 1 cup of love (non-optional)
- 1 tbsp. ground flaxseeds
- 3 tbsp. soy or almond beverage
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 2 cups old-fashioned oats
- 1/2 cup unsweetened coconut flakes
- 1/2 cup dark chocolate chunks (70% cocoa or more)
- Optional: 1 tsp. matcha green tea powder
- Preheat oven to 350 degrees and grease a baking sheet with coconut oil (or just place a sheet of parchment paper atop said baking sheet).
- In a medium bowl, mix dry ingredients together (flour, baking soda, oats and salt). Set aside. In a large mixing bowl, combine coconut oil, honey and sugar, mixing until smooth. Add ground flaxseed, water and vanilla extract and stir. Add zucchini and mix until combined. Slowly add flour mixture, coconut and chocolate chunks and stir until well mixed.
- Make a dozen balls (just over a tablespoon each) and place onto your baking sheet. Bake for 10 – 12 minutes or until cookies are a golden hue. Remove cookies from pans and cool completely before treating yourself 🙂 .