Chocolate Zucchini Cookies

Ingredients

• 1 1/2 Cup Rolled Oats

• ¾ Cup Shredded Unsweetened Coconut

• ½ Cup Whole Wheat Flour

• 2 Tbsp Cocoa Powder

• ½ Tsp Baking Soda

• ¼ Tsp Salt

• ½ Tsp Cinnamon

• ½ Cup packed Brown Sugar

• ½ Melted Butter

• 1 Large Egg

• 2 Tsp Vanilla

• 1 ½  Cups Grated Zucchini

• 1 Cup Dark Chocolate Chips

Instructions

Makes Appx: 12 Cookies

Total Cook & Prep Time: 30 Minutes

1. Slice off both ends of the zucchini. Use a food processor or cheese grater to shred the zucchini and set aside.

2. In a large bowl, whisk together all of the dry ingredients: oats, coconut, flour, cocoa powder, baking soda, salt, cinnamon, and brown sugar. 

3. In a second smaller bowl whisk together the egg, melted butter, and vanilla. 

4. Add the wet ingredients to the dry bowl and slowly incorporate.

5. Stir in the shredded zucchini and chocolate chips. 

6. Preheat the oven to 350 Degrees Fahrenheit. 

7. Line a baking sheet with parchment paper. 

8. The cookie batter will be quite thick and heavy, use a spoon or ice cream scoop to make golf ball size cookies and place them on the baking sheet. Press down gently  on the ball with your fingers to flatten the cookies slightly.

9. Place the baking sheet in the oven and bake for 12-15 minutes. 

10. Remove the cookies from the oven and transfer to a wire rack to cool. 

11. Keep the cookies in a container on the counter. 

12. Another option - as the cookies are quite moist - is to store them in the freezer. Once they have cooled, place in a large freezer bag and store in the freezer.

13. Remove the cookies from the freezer when desired and allow to thaw for several minutes.