Paleo Zucchini Breakfast Cookies

• Vegetarian
• Gluten free

• Produce

  • 1 cup Zucchini

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tbsp Almond butter

• Baking & Spices

  • 1 cup Almond flour
  • 1 tsp Baking soda
  • 1/4 cups Chocolate chips
  • 1 tsp Cinnamon
  • 1/4 cup Coconut flour
  • 1/2 cup Coconut sugar
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on joyfoodsunshine.com

Ingredients

• 1 cup almond flour
• ¼ cup coconut flour
• 1 tsp baking soda
• ½ tsp sea salt
• 1 tsp cinnamon
• 1 cup zucchini, shredded
• 2 TBS coconut oil (measured in its solid state)
• 2 TBS almond butter
• ½ cup coconut sugar
• 1 egg
• 1 tsp vanilla extract
• ¼ to ½ cups chocolate chips

Directions

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
• In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.
• Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.
• Add egg and vanilla and blend for 15 seconds or until just combined.
• Pour wet ingredients into dry ingredients and mix very well.
• Add chocolate chips.
• Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.
• Bake for 10-13 minutes until cookies are slightly browned.