Hearty and wholesome, these cookies can totally pass for breakfast.
- 1 cup all-purpose flour
- 1 cup almond flour
- 2 tsp. baking soda
- 1 tsp. salt
- 1/2 cup unrefined coconut oil, melted and cooled
- 1 cup coconut sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 medium zucchini, grated (yields 2 cups grated)
- 1 cup shredded coconut
- 4 cups old fashioned oats
- 12 oz. bag of chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flours, baking soda, and salt. In a large bowl, combine coconut oil and sugars, mix until smooth. Add eggs and vanilla extract. Add flour mixture to cream mixture until combined. Stir in oats, coconut, and chocolate chips.
Using a 2 inch cookie scoop, drop cookies 2 inches apart on prepared baking sheet. Bake for 12 minutes or until golden and set. Cool on wire racks.
NOTE: These cookies are soft. They keep best in the refrigerator and they freeze well.