Vegan and Gluten-Free Zucchini Cookies are a definite favorite in our house! Whether it’s for a mid-morning snack, an afternoon treat, or a late-night nibble, these cookies are perfect any time of day. Made with grated zucchini, warm spices, and a hint of sweetness from maple syrup, they’re the perfect balance of wholesome and delicious. Plus, they’re so easy to make that the kids can help too!
Number of Servings: 12 cookies
Prep Time: 10 minutes
Cooking Time: 12 minutes
Total Time: 22 minutes
Cuisine: Vegan, Gluten-Free
Ingredients:
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup grated zucchini
- 1/4 cup raisins
- 1/4 cup chopped walnuts (optional)
Equipment/Utensils Required:
- Mixing bowl
- Grater
- Baking sheet
- Parchment paper
Preparation Steps:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the rolled oats, almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the maple syrup, unsweetened applesauce, grated zucchini, raisins, and chopped walnuts (if using) to the dry ingredients and mix until well combined.
- Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Flatten each cookie slightly with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 90
- Total Fat: 3g
- Saturated Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
Vitamins and Minerals (per serving):
- Vitamin A: 10%
- Iron: 4%
- Vitamin C: 6%
- Calcium: 2%
- Potassium: 4%
Vegan and Gluten-Free Zucchini Cookies (Clean Eating Kitchen)
Whether it's for a mid-morning snack, an afternoon treat, or a late-night nibble, these cookies are perfect any time of day. Made with grated zucchini, warm spices, and a hint of sweetness from maple syrup, they're the perfect balance of wholesome and delicious. Plus, they're so easy to make that the kids can help too!
Ingredients
- 1 cup gluten-free rolled oats
- 1/2 cup almond flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- Pinch of salt
- 1/4 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup grated zucchini
- 1/4 cup raisins
- 1/4 cup chopped walnuts optional
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the rolled oats, almond flour, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add the maple syrup, unsweetened applesauce, grated zucchini, raisins, and chopped walnuts (if using) to the dry ingredients and mix until well combined.
- Use a spoon or cookie scoop to drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Flatten each cookie slightly with the back of a spoon.
- Bake in the preheated oven for 10-12 minutes, or until the cookies are golden brown around the edges.
- Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Nutritional Information (per serving):
- Calories: 90
- Total Fat: 3g
- Saturated Fat: 0.3g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 2g
- Vitamin A: 10%
- Iron: 4%
- Vitamin C: 6%
- Calcium: 2%
- Potassium: 4%
