Try this Gluten Free Zucchini Chocolate Chip Cookies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350°F. Line a baking sheet with parchment paper.
In a food processor, combine almond flour, arrowroot starch, salt, baking soda and maple sugar, process until combined. In a small bowl whisk together the melted coconut oil, the eggs, vanilla and psyllium husk. Pour the wet mixture into the food processor with the dry ingredients and pulse until the dough comes together, add in the shredded zucchini and pulse a few times more, then take out the blade and stir in the chocolate chips by hand.
Scoop dough, one level tablespoon at a time onto a parchment lined baking sheet. Bake in batches, if you need to. Bake for 18-20 minutes until the edges are slightly golden brown and they are fully cooked. Cool for a few minutes on the pan, then transfer to a wire rack to cool further. Serve.
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 18 Servings | ||
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Calories: 206 | ||
Calories from Fat: 176 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.5g | 26 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 47.8mg | 15 % | |
Sodium 129.5mg | 4 % | |
Potassium 125.9mg | 3 % | |
Total Carbohydrate 7g | 2 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 5.2g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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