{Gluten and Dairy Free} Vegan Double Chocolate Zucchini Cookies

Trying to decide what to make from all of that humongous zucchini growing in your yard (or perhaps the ones your neighbor gave you)?  I think Sandis Allergy Free Recipes knows exactly what to do with it! How about this glorious recipe for double chocolate cookies she whipped up? I'm all in! I would use chia instead of flax.

photo as noted from sandisallergyfreerecipes.net

1 c. gluten free flour mix 

1/2 c. raw cacao or cocoa

1/2 c. ground flax

1/2 tsp. xanthan gum

1 tsp. baking powder

1 tsp. baking soda

1/2 c. coconut oil

1 c. palm sugar (or desired granular sugar)

2 tsp. vanilla

1 c. shredded zucchini

1 c. dairy free vegan chocolate chips

1/2 c. chopped walnuts (optional)

Preheat oven to 350 degrees

In a medium size bowl, whisk together flour mix, cacao, flax, xanthan gum, baking powder and baking soda. Set aside.

In a large bowl, beat coconut oil, palm sugar and vanilla together until smooth. Add in dry mixture. Beat until mixed through. Stir in zucchini and chocolate chips. Add walnuts now, if using.

Drop by teaspoon full onto parchment paper lined cookie sheet. Bake 10-12 minutes for soft cookies, 15-17 for harder cookies.

Let cool completely. Store in covered container on the counter for up to 5 days. Freezes well.