2 cups almond meal flour
1/2 cup brown rice flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/2 cup pure maple syrup
1 flax egg (1 tbsp flax meal, 3 tbsp water)
2 teaspoons vanilla
1/2 cup coconut oil
1 cup zucchini grated or shredded
3/4 cups pecans, chopped
handful of dairy-free chocolate chips
1. Preheat oven to 375 and line a cookie sheet with parchment paper. Make your flax egg and put in fridge to thicken.
2. Combine flour, salt, baking soda, and cinnamon in a medium bowl. Combine maple syrup, vanilla, and flax egg in a small bowl. Pour maple syrup mixture into dry ingredients and stir. Stir in coconut oil until combined. Fold in zucchini and pecans.
3. Use a tablespoon to drop dough onto parchment paper. Drop chocolates on top of each cookie.
4. Bake for 8 minutes or until browned on top! Enjoy!
recipe cred Jessicamurnane.com