I found this great recipe at Two Peas and Their Pod and adjusted it to suit my diet.
1 cup gluten free flour mix (or 1 1/4 cup spelt flour)
1 tsp baking soda
1/2 tsp salt
4 TBSP coconut oil, melted and cooled to room temperature
3/4 cup organic sugar
1 TBSP molasses
1 egg
1 tsp vanilla
1 cup shredded zucchini, then chopped to small pieces
2 cups spelt flakes (or old fashioned oats)
1/2 cup unsweetened dried coconut
1 cup semisweet chocolate chips
Preheat oven to 350F. In a large mixing bowl, combine; coconut oil, sugar and molasses. Mix until smooth. Add egg and vanilla extract. Then add zucchini and mix until just combined. Stir in the spelt flakes, coconut and chocolate chips. On a parchment lined baking sheet, drop dough by heaping tablespoons (or cookie scoop) about 2 inches apart. Bake for 10 minutes until browned around the edges.
Yield: approximately 30 cookies
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