Paleo Zucchini Cookie Recipe
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Zucchini Cookies

Most of us have dreamed of a way to eat cookies, but not gain any weight or harm your health by doing it. Well these zucchini cookies might be the solution we’ve been looking for! What a good way to eat your veggies. Though these cookies taste nothing like vegetables. They’re crunchy and chewy at the same time. Subtly sweet with a hint of spices and vanilla aroma. And the added chocolate chips make the cookies oh so indulgent!

You need:


  1. Preheat the oven to 350°F. Line a baking tray with parchment paper and set aside.
  2. In a bowl, mix together the dry ingredients – coconut flour, ground almonds, desiccated coconut, vanilla bean powder, salt, baking soda, nutmeg powder and cinnamon powder.
  3. In another bowl, cream the butter until smooth. Whisk in honey and egg until thoroughly blended.
  4. Stir in half of the dry ingredients mixture and mix until fully incorporated, then add the shredded zucchini*. After that, add the remaining dry ingredients and mix well. Stir in chocolate chips, if using.
  5. Place cookie dough by tablespoonfuls onto prepared baking tray, 1 inch apart. Bake for 12-15 minutes until the cookies are golden. Remove cookie from pans and let it cool on wire racks**

* Be sure to strain excess liquid from the zucchinis, but do not squeeze them dry.

** These cookies will be crunchy on the outside and slightly soft and chewy on the inside. In room temperature, they’ll last up to 7 days. Over time, the cookies may lose its crunchiness. To get it crunchy again, pop it in the oven for 5 minutes.


healthy cookie recipe gluten free

Paleo Zucchini Cookies Recipe by Summer Day Naturals

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