Coconut Flour Zucchini Cookies (Vegan, Grain-Free, Gluten-Free)
Healthy, grain-free, vegan, delicious, coconut flour zucchini cookies! They are perfect for healthy breakfasts, snacks, and dessert.
Servings: 15 cookies
Ingredients
- 1/2 cup chickpea flour (weigh, or very lightly spoon to measure; do not pack)
- 1/3 cup coconut flour (weigh, or very 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 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
- Preheat oven to 350F (180C). Line a large cookie sheet with parchment paper.
- 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,
- 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).
- Using a medium cookie scoop, scoop 15 mounds of cookie dough onto the prepared cookie sheet, spacing the cookie dough mounds 2 inches apart.
- 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
Serving: 1cookie | Calories: 54kcal | Carbohydrates: 6.6g | Protein: 1.2g | Fat: 2.4g | Saturated Fat: 0.4g | Sodium: 116mg | Fiber: 1.6g | Sugar: 3.2g