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Meaningful Eats

Gluten-Free Triple Chocolate Zucchini Cookies

24 servings
These cookies are fudgey, rich and chocolatey! Squeeze out the extra water from the grated zucchini until it is as dry as you can get it. My favorite way to do this is with a nut milk bag. You can also use a kitchen towel.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
resting time 5 minutes
Total Time 25 minutes
Author Erin Collins

Ingredients

  • 2/3 cup semisweet or bittersweet chocolate chips 125 grams
  • 2 cups Erin's grain-free flour blend 280 grams
  • 1/4 cup unsweetened cocoa powder 20 grams
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup coconut oil softened
  • 1/4 cup almond butter
  • 1/4 cup granulated sugar 52 grams
  • 1/2 cup packed light brown sugar 104 grams
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup shredded and well-drained zucchini about 115 grams
  • 1 cup semisweet bittersweet or milk chocolate chips

Instructions

  • Preheat the oven to 325F. Line a baking sheet with parchment paper or baking silpat liner.
  • Melt the 2/3 cup chocolate chips in a small bowl in the microwave at 50% power. Stir the chocolate chips every minute to melt evenly and prevent scorching. Set aside and cool slightly to warm room temperature.
  • In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, whip together the coconut oil, almond butter, granulated sugar and brown sugar for 2-3 minutes until light and creamy.
  • Add the egg and vanilla and beat until totally combined. Stir in the zucchini. Pour in the melted chocolate and mix until well-combined.
  • With the mixer running on low, slowly add the dry ingredients and mix until no dry streaks remain. Stir in the chocolate chips.
  • Scoop the cookie dough into tablespoon or so sized balls. Place about 2-inches apart on the baking sheet.
  • Bake for 10-12 minutes until just set. Let the cookies cool on the baking sheet for 4-5 minutes before transferring to a cooling rack. Enjoy!

Notes

*Erin's Grain-Free Flour Blend: 30% Almond Flour, 30% Buckwheat Flour, 30% Potato Starch, 10% Arrowroot Powder - More information here

Nutrition

Calories: 169kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 7mg | Sodium: 104mg | Potassium: 128mg | Fiber: 2g | Sugar: 11g | Vitamin A: 25IU | Vitamin C: 0.9mg | Calcium: 42mg | Iron: 1.2mg