I wanted to use shredded zucchini in a cookie because there is usually an abundance of them at this time of year, and baking is a great way to use up the larger ones. I considered using chocolate chips, but decided to see how they were without, and they are chewy and delicious. I love chewy cookies! Plus, you could always add a half cup of chocolate chips if you really wanted...
Zucchini Coconut Cookies
Makes about 2 dozen cookies
Ingredients
• 1/2 cup butter, at room temperature
• 1/2 cup brown sugar
• 1/2 cup dehydrated cane sugar
• ½ teaspoon vanilla
• 2 large eggs at room temperature
• 3 cups (300 gm) gluten-free oat flour (cold)
• ¾ teaspoon baking soda
• 1 cup shredded zucchini (do not pack)
• 1/2 cup chopped pecans
• 1/2 cup unsweetened medium shred coconut
Method
• Weigh out the flour, or spoon it into a measuring cup. Never scoop oat flour out of the package with a measuring cup. It will compact, and you will get more flour than you need.
• Preheat oven to 375ยบ F, and line 2 cookie sheets with parchment paper
• Cream together the butter and sugar. Scrape down the sides of the mixing bowl.
• Add the eggs and vanilla extract and beat on high for 2 minutes. Scrape down the sides of the mixing bowl.
• Add the cold oat flour and baking soda, and mix on low speed until well blended.
• Stir in the shredded zucchini. pecans, and coconut.
• Drop heaping tablespoons of cookie dough onto the prepared cookie sheets, leaving a couple inches of space between cookies.
• Bake for 12 minutes, or until lightly brown around the bottom—do not over-bake. Oat flour doesn't brown as much as wheat flour.
• Cool on a wire rack and then store in an airtight container. They freeze well.
My sister tells me she likes the subtle flavour of the coconut in this cookie.