Chocolate Zucchini Cookies

    Serving Yields: 12

    Nutritional Facts per Serving

    ● Net Carbs: 2 g

    ● Total Fats: 13 g

    ● Protein: 3 g

    ● Calories: 140


    ● Grated zucchini (1 cup)

    ● Almond flour (1 cup)

    ● Baking soda (.5 tsp.)

    ● Coconut flour (.25 cup)

    ● Cacao powder or unsweetened cocoa powder (.25 cup)

    ● Salt (.5 tsp.)

    ● Cinnamon (.25 tsp.)

    ● Monk fruit sweetener or raw honey (.5 cup)

    ● Butter flavored coconut oil or ghee (.33 cup)

    ● Vanilla extract (1 tsp.)

    ● Large egg yolk (1)

    ● Sugar-free chocolate chips or dark chocolate pieces – optional (.25 cup)

    Preparation Method

    1. Prepare the zucchini and wrap in a towel and squeeze out the excess liquid.
    2. Whisk the dry fixings (salt, almond flour, cacao powder, coconut flour, cinnamon, and baking soda). Put it to the side for now.
    3. In a glass mixing bowl, melt the coconut oil/ghee.
    4. Whisk in the sweetener, egg yolk, and vanilla extract.
    5. Stir the zucchini into the sweetened mixture and combine with the dry ingredients. Fold in chocolate if using.
    6. Shape the dough tbsp.-sized balls by rolling in your hands.
    7. Flatten each ball out and top each with a few pieces of chocolate.
    8. Bake at 350° Fahrenheit for 10 to 12 minutes.