Healthy Low-Sugar Zucchini Chocolate Chip Cookies
Recipe type: Dessert
  • 1 cup whole wheat pastry flour or all-purpose flour
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 4 tablespoons coconut oil, melted and cooled to room temperature
  • ½ cup of sucanat (see notes above) or brown sugar
  • ⅛ cup of stevia (see notes above and adjust ratios)
  • 1 egg
  • 1 teaspoon of vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • ½ cup coconut flakes (I prefer unsweetened)
  • ¾ cup chocolate chips (I use bittersweet Ghiradelli)
  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a Silpat baking mat.
  2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  3. In a large mixing bowl, combine the melted coconut oil, sucanat, and stevia and mix until smooth. Add the egg and vanilla extract. Next, add the shredded zucchini and mix until combined.
  4. Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
  5. Drop cookie dough by heaping tablespoons, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set (they will still be slightly moist). Remove cookies from pans and cool completely on wire racks.
  6. After the cookies have cooled, they are best kept in the refrigerator
Recipe by Self-Sufficient Kids at