Start by gathering your ingredients. This recipe only has a couple of items that might not be in your typical pantry: flaked coconut, coconut oil, and zucchini (obviously). If you don't have coconut oil, don't sweat it. You can substitute regular vegetable or canola oil and your cookies will still turn out beautifully, although the coconut flavor won't be as strong. Pro tip: if you do substitute vegetable oil, try adding cinnamon and white chocolate chips to the dough to spice things up a bit. Yum.
Coconut Zucchini Cookies
Source: Two Peas & Their Pod Yield: about 2 1/2 dozen
1 cup of flour (either all-purpose or white wheat)
1 tsp of baking soda
1/2 tsp of salt
4 Tbsp of coconut oil (melted then cooled to room temperature) OR vegetable oil
1/2 cup of brown sugar
1/4 cup of granulated white sugar
1 tsp of vanilla extract
1 cup of grated zucchini (about 1 medium zucchini)
2 cups of rolled oats
1/2 cup of sweetened coconut flakes
3/4 cup of semisweet chocolate chips
Add the flour, baking, soda, and salt to a small bowl. Either sift or use a whisk to combine. Set aside for now.
In a large bowl, mix together the sugars and the oil. Then add the egg and vanilla and mix until smooth. Add the grated zucchini and stir until combined.
Slowly add the dry ingredients you mixed earlier to the wet ingredients. Stir until just incorporated, scraping the sides of the bowl as needed. Then add the rolled oats, coconut, and chocolate chips, stirring just until evenly combined.
Scoop out the cookie dough using a 1-1/2 Tbsp cookie scoop or a round 1 Tbsp measure onto a cookie sheet lined with parchment paper, spacing them about 2 inches apart. Bake in a 350° F oven for 10-12 minutes until the cookies are just starting to turn golden brown at the edges. Transfer immediately to a wire rack to cool.
Store leftover cookies in an airtight container or tupperware up to a few days or freeze for later.