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Chocolate Chip Coconut Zucchini Breakfast Cookies

Cook Time 12 minutes
Total Time 12 minutes
Servings 28 cookies
Author Sonja

Ingredients

  • 1 cup whole wheat flour we use the white whole wheat from Trader Joe's
  • 1 t baking soda
  • 1/2 t salt
  • 1/4 cup coconut oil slightly melted
  • 3/4 cup granulated sugar we use the organic evaporated cane juice from Costco
  • 1 egg or 1 chia "egg" 3 T water mixed with 1 T chia seeds to form a gel
  • 1 t vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup pecans chopped, optional
  • 1 cup semisweet or dark chocolate chips

Instructions

  1. If you are using a chia "egg" instead of an egg, combine the 1 T chia seed with 3 T water now to sit for a few minutes to gel.
  2. Preheat oven to 350 degrees.
  3. Combine flour, baking soda, and salt in a medium bowl.
  4. Mix together coconut oil and sugar until combined in a large bowl. Then add "egg", vanilla, and stir. Next add zucchini, and stir until combined.
  5. Add flour mixture, and stir until just combined. Then add oats, coconut, and chocolate chips.
  6. Shape cookie dough into balls, using 2 T of dough for each cookie. The cookies don't flatten out, so if you want a flatter cookie, take a fork and impress each cookie with a criss-cross.
  7. Place cookies 2 inches apart on a baking sheet.
  8. Bake for 10-12 minutes or until edges are golden brown.
  9. Cool on a wire rack, store in a cool dry container, and enjoy!