Healthy Zucchini Cookies (Paleo)
These paleo zucchini cookies are a healthy and nutritious treat loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They're gluten-free, grain-free, dairy-free, paleo and only take 20 minutes to make.
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup almond flour
- ¼ cup coconut flour
- 1 tsp baking soda
- ½ tsp sea salt
- 1 tsp cinnamon
- 1 cup zucchini (shredded)
- 2 TBS coconut oil (measured in it's solid state)
- 2 TBS almond butter
- ½ cup coconut sugar
- 1 egg
- 1 tsp vanilla extract
- ¼ to ½ cups chocolate chips
Instructions
- 1
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- 2
In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.
- 3
Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.
- 4
Add egg and vanilla and blend for 15 seconds or until just combined.
- 5
Pour wet ingredients into dry ingredients and mix very well.
- 6
Add chocolate chips.
- 7
Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.
- 8
Bake for 10-13 minutes until cookies are slightly browned.
- 9
Let the cookies cool on the baking sheet for at least 5 minute before removing to a wire rack to cool!