LC Chocolate Chip Zucchini Muffin Top Cookies

A friend of mine brought some zucchini by, so I decided to create a new LC recipe incorporating the fresh zucchini. This is what I came up with. I used Splenda for half of the sweetener because I need to use it up. Rating these cookies..well they are definitely better than the carrot cake cookies.. so I give them 4 stars :)

Ingredients

2 cups coconut flour

1/2 cup almond flour

1 cup of wheat bran

1 cup Splenda

1 cup LakantoS (Natural erythritol)

8 eggs

2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp baking powder

1 tsp soda

1/2 tsp salt

1 tsp vanilla

1/2 a bag of carb smart mini chocolate chips

2 cups of fresh shredded zucchini

1 cup of canola oil (or you might try 1/2 cup coconut oil and 1/2 cup canola oil)

Directions

Beat the eggs in a large bowl until light and frothy. Mix in vanilla, oil and sweeteners and mix well.

In a separate bowl mix the dry ingredients together. Add the mixed dry ingredients to the wet, add the zucchini and stir to combine. Finally, stir in the carb smart chocolate chips. The batter will have the consistency of a good cookie dough.

Drop by an ice cream scoop onto a cookie sheet, invert the scoop and flatten the ball into a a thick cookie shape and bake at 375 for about 30 minutes. The cookies will not spread out so what you see when dropped is what you get. Eat warm or let them cool down.