Ingredients (serves 22):
1 1/2 cups All Purpose Gluten-Free Flour
1/2 tsp Baking Soda
1/2 cup Coconut Oil (melted)
1/2 cup Coconut Sugar
1 Zucchini (medium, grated)
1 cup Oats (rolled)
1 cup Dark Chocolate Chips
1. Preheat the oven to 350ºF (175ºC) and line a baking sheet with parchment paper.
2. In a small bowl, whisk together the flour and baking soda.
3. In a larger bowl, mix together the coconut oil, coconut sugar, and egg. Stir in the flour mixture until evenly combined. Fold in the zucchini, oats, and chocolate chips.
4. Portion the cookie dough into balls roughly two tablespoons in size, and place on the parchment paper, leaving two inches apart. Gently press the balls down. Bake for 12 to 14 minutes, until the bottom edges of the cookies are golden. Cool completely and enjoy!