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Coconut Flour Zucchini Cookies {Grain-Free, Vegan}

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:

Individual Zucchini Bread Baked Oatmeal (oil-free)

Healthy Zucchini Oat Bread (oil-free)

Chickpea Flour Zucchini Muffins (oil-free, grain-free)

4-Ingredient Zucchini Skillet Flatbreads

3-Ingredient Zucchini Soccatas (chickpea flour omelets)

Coconut Flour Zucchini Brownies {oil-free, grain-free}

Zucchini Oat Breakfast Cookies 

Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}

 

Yield: 15 cookies

Coconut Flour Zucchini Cookies {Grain-Free, Vegan}

Coconut Flour Zucchini Cookies {Grain-Free, Vegan}

Healthy, grain-free, vegan, delicious, coconut flour zucchini cookies! They are perfect for healthy breakfasts, snacks, and dessert.

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes

Ingredients

  • 1/2 cup chickpea flour (lightly spoon to measure; do not pack)
  • 1/3 cup coconut flour (lightly spoon to measure; do not pack)
  • 3 tablespoons coconut sugar (or brown sugar)
  • 2 teaspoons baking powder
  • 3/4 teaspoon pumpkin pie spice or ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 1 cup finely grated zucchini (do not drain or squeeze out water)
  • 1/3 cup nondairy milk (I used plain almond)
  • 2 tablespoons vegetable oil (I used avocado oil)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350F. Line a large cookie sheet with parchment paper.
  2. In a small bowl, whisk together the chickpea flour, coconut flour, sugar, baking powder, pumpkin pie spice, and salt, breaking up any and all lumps,
  3. In a medium bowl, stir together the zucchini, milk, oil, and vanilla; add the flour mixture, stirring until completely blended. Let dough stand for 5 minutes (allows the coconut flour to absorb some of the liquid).
  4. Using a medium cookie scoop, scoop 15 mounds of cookie dough onto the prepared cookie sheet, spacing the cookie dough mounds 2 inches apart.
  5. Bake in the preheated oven for 13 to 18 minutes until golden brown and centers are firm to the touch. Cool for 1 minute on cookie sheet before transferring with a spatula to a wire cooling rack.

Notes

Storage: Store the cooled cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.

Tip: An equal amount of brown sugar or the granular sugar of your choice can be used in place of the coconut palm sugar.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 54Total Fat 2.4gSaturated Fat 0.4gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 116mgCarbohydrates 6.6gFiber 1.6gSugar 3.2gProtein 1.2g

Did you make this recipe?

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Heidi

Monday 29th of August 2022

Could I swap out the oil for applesauce??

Camilla

Tuesday 30th of August 2022

Hi Heidi! Yes, I think that would work just fine here. Coconut flour makes such tender baked goods that I think these will still be soft and lovely with the swap :)

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