These zucchini cookies are soft and chewy and the perfect allergen friendly treat. They’re also AIP, paleo, gluten, dairy, and egg free!
I’m on a zucchini kick lately!
I have my zucchini bread and baked ‘parmesan’ zucchini recipes on the blog, but I felt it was important to create a zucchini cookie recipe.
See, I used to often make gluten free zucchini cookies back in the day and I always thought they were such a great treat to have on hand. So of course, I needed a paleo, AIP compliant version to enjoy – and I hope you will too!
Ingredients needed for these Zucchini Cookies
- Cassava Flour
- Coconut flour
- Coconut sugar
- Gelatin – I always use grass fed gelatin, Great Lakes Gelatin is my go-to!
- Cinnamon
- Baking soda
- Cream of tartar
- Salt
- Coconut oil
- Coconut milk – I used full fat coconut milk, I’ve really been enjoying Cha’s coconut milk lately.
- Zucchini, shredded
I made these with only zucchini and they were fantastic but you could also add in some chocolate chips (carob chips for AIP), raisins, dried cranberries or even shredded coconut!
How to make
First preheat the oven to 350F and line a baking sheet with either a silicone baking mat, or parchment paper. Set aside!
Onto the cookies. Start by mixing the dry ingredients. So place the cassava flour, coconut flour, gelatin, cinnamon, baking soda, cream of tartar, and salt in a large mixing bowl. And whisk it up until it’s all mixed!
Then you’re going to add the wet ingredients. Gradually mix in the coconut oil, then add the coconut milk and mix until combined!
Time for the zucchini! Take the shredded zucchini and stir it into the batter.
Now on to forming the cookies! Roll 2 heaping tbsp of batter in the palm of your hands. Form a ball (you may have to give a lil squeeze) then place onto the lined baking sheet and pat to flatten a bit. Repeat with the rest of the dough. You should be left with approximately 18 cookies.
Bake in the preheated oven for 15-18 mins or until edges are slightly browned.
Allow to cool completely. This is important otherwise they can start to fall apart.
Enjoy!
Yield: 18 cookies
Zucchini Cookies (AIP/Paleo/Gluten Free)
10 minutes
18 minutes
10 minutes
38 minutes
These zucchini cookies are soft and chewy and the perfect allergen friendly treat. They're also AIP, paleo, gluten, dairy, and egg free!
Ingredients
Dry Ingredients
- 1/2 cup coconut flour
- 1/2 cup cassava flour
- 1/2 cup coconut sugar
- 2 tbsp gelatin
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup coconut oil, softened
- 1/2 cup coconut milk
Add-ins
- 1 cup shredded zucchini
Instructions
1. In a large mixing bowl, whisk together the dry ingredients.
2. Add the wet ingredients and mix until combined.
4. Stir in the zucchini.
5. Roll 2 heaping tbsp of batter in hands. Form a ball (you may have to give it a lil squeeze) then place onto a lined baking sheet and pat to flatten a bit. Repeat with the rest of the dough.
7. Bake at 350F for 15-18 mins or until edges are slightly browned.
8. Allow to cool completely.
9. Enjoy!
Notes
I made these with only zucchini and they were fantastic but you could also add in some chocolate chips (carob chips for AIP), raisins, dried cranberries or even shredded coconut!
I’ve seen many zucchini bread recipes but this is my first time coming across a zucchini cookie one! Looks great! I’m excited to try it!
I really do love the cookie version š Hope you enjoy them too!
Do you think it would work if I substitute avocado oil for the coconut oil?
Also, have you found AIP compliant chocolate chips?
It may work, the texture could be different and I’d be worried it wouldn’t hold together as well as with coconut oil. No AIP compliant chocolate chips as cocoa is not compliant. Many make their own carob chips though. Hope this helps! š
I almost didn’t make these because there weren’t many reviews, but I’m so glad I did! These are the best AIP thing I’ve ever baked! Even my daughter and my husband loved them!
YAY! that’s amazing, so glad they were enjoyed by the fam too š
How long do these keep, and can they be frozen? Thanks!
Defnitely can be frozen! I would say they would keep for a few days at room temp, and 5-7 days in the fridge. Hope this helps š