Zucchini Cookies Recipe

Original recipe: lifemadesweeter.com

INGREDIENTS:

• 1 large egg room temperature
• 1/3 cup ghee , softened (OR can use softened grass-fed butter (my first choice for best taste and texture) if NOT strict paleo)
• 2/3 cup golden monk fruit sweetener (recipe not tried with SWERVE or STEVIA so can’t speak to the results if you use those)
• 1 1/2 teaspoons vanilla extract
• 1/2 cup finely grated zucchini
• 1 cup super fine blanched almond flour
• 2 tablespoons coconut flour
• 1/2 tsp xanthan gum
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 3 oz sugar free chocolate , coarsely chopped (Such as Lily’s brand)
• Coarse sea salt , for sprinkling (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat egg then whisk in softened ghee, monk fruit sweetener and vanilla extract. Add the zucchini and mix until combined.
3. Stir in the almond flour, coconut flour, xanthan gum, baking soda and cinnamon until combined.
4. Fold in chopped chocolate.
5. Use a small cookie scoop to drop dough onto ungreased baking sheet. The cookies do NOT spread much so gently flatten the dough with your hand or the bottom of a small glass.
6. Bake for 11-14 minutes, or until edges are slightly golden brown.
7. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.