Healthy, grain-free, vegan, delicious, coconut flour zucchini cookies! They are perfect for healthy breakfasts, snacks, and dessert.
Healthy Zucchini Cookies made with Coconut Flour
I know that I am jumping the gun–backyard zucchini crops will not be coming in for another few months–but I decided I simply could not wait to create a new riff on one of my favorite treats, zucchini bread.
So without further delay, allow me to introduce you to my Coconut Flour Zucchini Cookies, which are both Grain-Free & Vegan. In addition to being tender and delicious, they are also perfect for fueling up on the run during the hot days of summer!
Use the Small Holes to Grate the Zucchini
Although these cookies are packed with zucchini, the batch is small–yielding 15 generous-size cookies–so you will not need a bumper crop of zucchini to get started. One small to medium-size zucchini is perfect for the required quantity (1 cup shredded).
I recommend using the smaller size holes on your grater. The liquid is not drained from the zucchini before using, hence the smaller grated pieces distribute the moisture throughout the cookies more evenly than when coarsely grated. The result is a light, tender cookie as opposed to a damp, heavy cookie.
How to Make the Zucchini Cookie Dough
Shredding the zucchini is the only time-consuming step, and it takes all of one minute. From there, it is a matter of mixing the dough and letting it rest for 5 minutes.
The tender texture for these cookies comes from one of my favorite combinations of grain-free flours: coconut flour + chickpea flour. The latter adds the structure (in the absence of gluten and eggs), while the former adds softness and a natural sweetness.
Let the dough rest for 5 minutes so that the super-absorbent coconut flour can soak up some of the liquid from the zucchini.
Following this brief spell, the dough will be light, fluffy and easy to scoop. I used a medium-size cookie scoop, but a regular kitchen spoon will work, too (just be sure to scoop the dough into mounds).
Bake the Cookies
Into a 350F oven they go, and less than 20 minutes later, you’ve got more than dozen delectable cookies for breakfasts, snacks, desserts, or pre-/post-workout fuel!
I kid you not when I say that these cookies taste a lot like cake donuts (a delightful bonus, courtesy of the coconut flour). Take a look at the light and tender interior:
Here’s to easy, grain-free, vegan baking, and cookies for breakfasts, snacks and dessert!
More Delectable Vegan & Gluten-Free Zucchini Recipes: