Chocolate Chip Cookies
Preheat the oven to 175C/350F. Line and grease 2 baking trays.
Place the maple syrup, egg and vanilla extract into a blender and mix (this can also be done in a kitchen stand mixer or by hand).
Add the dry ingredients and mix until combined.
Add the coconut oil and mix until the dough comes together.
Add the squeezed zucchini, chocolate chips and gently stir through.
Spoon heaped tablespoons of cookie dough onto the greased tray and flatten slightly.
Repeat with the remaining cookie dough (it will make 14-16 cookies), placing the cookies 2cm /1 inch apart to allow for spreading. Use both trays.
Place the cookies in the fridge for 20 minutes before baking.
Bake, 1 tray at a time, for 12-14 minutes, or until they are starting to brown on top and the bottoms have gone firm (like we all wish ours would!)
Allow to cool on the tray. The cookies will firm upon cooling.
Melt the coconut oil in a saucepan over a very low heat.
Stir in the Cocoa and maple syrup (vanilla if using). Allow to thicken slightly.
Pour the Chocolate into a small lined baking tray and freeze for 1 hour.
Remove the Chocolate from the freezer and break into large pieces. Place the pieces in a zip lock freezer bag.
Using a rolling pin, hammer, your feet etc bang the bag until the pieces are broken into smaller pieces.