Last week I posted some of my most pinned recipes from Pinterest. One of them was my Healthy Zucchini Cookies. After posting that recipe a bunch of you requested a grain free version. SO, I came up with the following recipe…and I’m not going to lie…it turned out pretty dang good.
One of the things I was MOST excited about was the fact that there is no added sugar in these cookies! The banana makes them sweet. Depending on the type of chocolate chips you decide to use, there may be an increase in the overall sugar content. However, the fact that they turned out so well without any added sugar made me super happy. Paleo Zucchini Cookies (grain free, gluten free, dairy free)
- Ingredients:
- 1 ripe banana
- 2 TBS almond butter
- 1 egg, 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cloves
- 1 tsp cinnamon
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 cup grated zucchini
- 3/4-1 cup chocolate chips of your choice: (You can use dark chocolate chips, Enjoy Life chips, or cacao nibs here) You could also use craisins, raisins, or chopped nuts if you wanted to omit the chocolate chips altogether…although I like a lil’ bit of chocolate in there.
Directions: Preheat your oven to 350. Mash your banana completely. Add in the almond butter and egg and mix combine. Combine baking soda, salt, ground cloves, cinnamon, almond flour, and coconut flour. Add to the dry mixture to the wet mixture and combine. Add in grated zucchini. (You can either grate your zucchini with a food process or by hand. However, if you use a food processor be careful not to pulverize it.) Add in 1 cup of chocolate chips of your choice. Use a cookie scoop or spoon to drop onto a sprayed pan. Bake for 11-12 minutes. Remove from oven and allow to sit on the cookie sheet for 5 minutes before you transfer them to a wire rack to cool.
Because of the nature of the flour, they will be soft when they come out of the oven. If you allow them to sit for a bit they will set up a bit more. Store them in a covered container, and they should keep for about 3 days. I actually liked the flavor and constancy of them better the next day because the spices really set in.
If you are only wanting to make these gluten free, and you aren’t as concerned about making them totally grain free, you could also add in 1 cup of gluten free, old fashioned oats. This will make the consistency more “cookie” like and less “cake” like.