Tasty Tuesday - Chocolate Chip Zucchini Cookies

Grain-Free Zucchini Chocolate Chip Cookies

2 c blanched almond flour, tightly packed

1/2 c Coconut Flour

1 tsp baking soda

1/2 tsp pink salt

1/2 c Coconut Nectar

2 T melted coconut oil

2 farm fresh brown eggs

1 T ground flaxseed

2 tsp vanilla

1 cup shredded zucchini, with all of the excess moisture squeezed out

3/4 cup dairy-free gluten-free chocolate chips

Directions

1. Preheat oven to 350ºF. Line a baking sheet with parchment paper.

2. In a food processor, combine almond flour, arrowroot starch, salt, baking soda and maple sugar, process until combined. In a small bowl whisk together the melted coconut oil, the eggs, vanilla and psyllium husk. Pour the wet mixture into the food processor with the dry ingredients and pulse into the dough comes together, add in the shredded zucchini and pulse a few times more, then take out the blade and stir in the chocolate chips by hand.

3. Scoop dough, one level tablespoon at a time onto a parchment lined baking sheet. Bake in batches, if you need to.

4. Bake for 18-20 minutes until the edges are slightly golden brown and they are fully cooked. Cool for a few minutes on the pan, then transfer to a wire rack to cool further. Serve.

5. These can be stored in tightly sealed container for a few days either at room