Alright, here’s one more zucchini recipe! This is definitely worth making before the last of the zucchini leave your garden! You can even freeze the dough (pre-scooped) for later this winter.
These cookies are sweet, chewy, nutty, crunchy on the outside, and tender on the inside. I have to say that these jumped up near the top of my favorite cookie list…you know if I had a list, I try not to play favorites with my foods. But if I did play favorites, these would be a contender.
These were also the first thing sold out at Carroll Cafe. They were gone before the show even started!
Makes about 2 dozen large cookies
Adapted from Two Peas and their Pod
- 2 cups all-purpose flour
- 2 tsp baking soda
- 1 tsp salt
- 1/2 cup coconut oil, melted and cooled to room temperature
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups shredded zucchini, excess liquid squeezed out
- 4 cups old fashioned oats
- 1 cup sweetened shredded coconut
- 1 1/2 cups semisweet chocolate chips
Preheat the oven to 350°F. Line a baking sheet with parchment paper, or grease with cooking spray.
In a bowl, sift together the flour, baking soda, and salt.
In a large mixing bowl, beat coconut oil and sugars until well combined. Add eggs and vanilla, and mix well. Add the shredded zucchini and mix until just combined.
Slowly add the flour mixture until just combined. Stir in the oats, coconut, and chocolate chips.
Scoop dough using a 4oz scoop, placing them about 2″ apart on the prepared baking sheet. Bake for 12-18 minutes, or until just beginning to brown around the edges and the center is set.