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zucchini cookies

Nutrition Info
  • Calories: 102.3
  • Fat: 9.6g
  • Carbohydrates: 1.9g
  • Protein: 2.0g

Ingredients

  • 1/4 cup + 2 tbsp organic coconut flour
  • 1/4 cup steviva blend or sweetener of choice (if using organic cane sugar, double the amount)
  • 1/2 tsp unrefined sea salt
  • 1/2 tsp baking soda
  • 2/3 cup melted organic coconut oil
  • 4 large organic eggs
  • 1/2 tsp organic vanilla extract
  • 1 tsp cinnamon
  • 1 cup shredded organic zucchini

Directions

  1. Preheat oven to 350 degrees F.
  2. Line a cookie sheet with parchment paper.
  3. Combine coconut flour, salt, steviva blend, cinnamon, and baking soda in a large bowl and stir well.
  4. In a smaller bowl melt coconut oil and allow to cool.
  5. Add eggs and vanilla to the coconut oil and mix well with a whisk.
  6. Combine your dry and wet ingredients and mix together until there are no more lumps.
  7. Fold in zucchini.
  8. Allow mixture to sit for 2 minutes, it should thicken.
  9. Scoop rounded spoonfuls onto the baking sheets.

Bake for 14 minutes.

Serving Size: Makes 18 cookies, Serving size is 1 cookie

Number of Servings: 18

 


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19 thoughts on “Organic Zucchini Cookies Recipe”

  1. Colleen Paton says:

    Excited to try these. We have tons of zucchini’s coming from the garden and not a lot of recipes. Used to make chocolate zucchini muffins (plus a few other combinations) by the boat load then freeze & use thru the school year but haven’t been able to find a recipe not using whole wheat or white flour. Same with the zucchini breads in the bread maker. Thanks so much!!

    1. Halle Cottis says:

      Hey Colleen,
      You could make these into zucchini bread, just double the recipe. It won’t rise as much but will still be good. You could also make these into chocolate zucchini muffins, just add a tbsp or two of cocoa powder and put them in a muffin tin and bake a little longer. Yum, think I might go try them now :)

      1. Colleen Paton says:

        Halle,

        I will definitely try all those suggestions. I love to keep baked goods on hand , especially healthy ones, for my daughter’s lunch thru the year. Great use of all these zucchini’s I’m getting. Let me know how the chocolate one’s turn out. 8-)

  2. Debbie says:

    These cookies are SO delicious. You did it again Halle!

    1. Halle Cottis says:

      Thanks Debbie. I think I might try replacing the zucchini with pumpkin and have some pumpkin cookies :)

  3. Polly Heinselman says:

    Thanks for sharing. I used to grow zucchini all the time up in Washington state …..Haven’t tried anything down here in Arizona as far as a garden. Will definitely make these cookies.

  4. Francine Wyse says:

    These sound really good!

  5. Stuart Pierce says:

    Yum. I’m out of zucchini, but I have some shredded carrots that needs to be used.

  6. Whole Lifestyle Nutrition says:

    that sounds good Stuart. Not sure how you feel about raisins but I would add some raisins and walnuts…yum (add a little less coconut flour if you do this) Start with 1/4 cup and if you need more then add a little at a time until you get a cookie dough consistency.

  7. Stuart Pierce says:

    Thanks so much for all of your wonderful contributions, Halle!

  8. Whole Lifestyle Nutrition says:

    Your welcome :)

  9. Shelly Gitchel-Barrows says:

    Oo! Can’t wait!

  10. Jenny Wallack Fitch says:

    Looks really good… I’m going to give these a shot!

  11. Jane Symington says:

    This may be a dumb question, but do you peel the zucchini before shredding

  12. Whole Lifestyle Nutrition says:

    Hey Jane, no you do not peel it :)

  13. Aimee DiRienzo says:

    Looks incredibly yummy.

  14. Catherine Garbus says:

    made these they turned out ok i used 3 instead of 4 eggs because of the egg issue :) they looked like regular cookies yay!! i am getting there

  15. Whole Lifestyle Nutrition says:

    whoo hoo…you’re getting it Catherine :)

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