Coconut Oil Dark Chocolate Zucchini Cookies
Recipe GLPR7e23c44febaf1b
Chewy and fudgy cookies that combine melted coconut oil, dark chocolate, and shredded zucchini for a naturally moist treat. The zucchini keeps these cookies tender while cocoa powder and chocolate chips deliver rich chocolate flavor. A touch of rolled oats adds texture. Perfect for a dairy-free dessert.
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Ingredients
½ cup all-purpose flour
¼ cup plus 1 tablespoon unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup melted coconut oil, cooled to room temperature
¼ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup shredded zucchini, squeezed dry
½ cup dark chocolate chips
¼ cup rolled oats
Directions
Whisk together flour, cocoa powder, baking soda, and salt in a small bowl. Set aside.
In a stand mixer with the paddle attachment, beat together the cooled coconut oil, light brown sugar, and granulated sugar on medium speed until blended.
Add the egg and vanilla extract to the mixer bowl and beat on medium speed until well combined, scraping down the sides as needed.
With the mixer on low speed, slowly add the flour mixture and beat until just combined. Do not overmix.
Remove the bowl from the mixer and gently fold in the shredded zucchini, dark chocolate chips, and rolled oats by hand.
Transfer the dough to the refrigerator and chill for 35 minutes.
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
Scoop rounded portions of dough (about 1½ to 2 tablespoons each) and place them on the prepared baking sheet, spacing them 2 to 3 inches apart.
Bake for 9 to 10 minutes, until the edges are set and the centers appear just barely set. The cookies will continue to firm up as they cool.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack if desired, or cool completely on the sheet.
