Description
Delicious and healthy gluten-free zucchini cookies that are easy to make and perfect for any occasion.
Ingredients
- 2 cups grated zucchini, excess moisture squeezed out
- 1 cup almond flour
- 1 cup rolled oats
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the grated zucchini, almond flour, rolled oats, brown sugar, granulated sugar, applesauce, melted coconut oil, and vanilla extract. Mix well until all ingredients are fully incorporated.
- In a separate bowl, whisk together the baking soda, baking powder, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips.
- Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added flavor, consider mixing in chopped nuts or dried fruit.
- If you prefer a sweeter cookie, increase the sugar by 1/4 cup or add a bit of honey or maple syrup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg