Healthy Zucchini Cookies (Paleo)

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These paleo zucchini cookies are a healthy and nutritious treat loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They’re gluten-free, grain-free, dairy-free, paleo and only take 20 minutes to make.

Front view of one healthy Zucchini Cookie with a bite taken out of it


This post was originally published on March 17, 2016. It has been updated with new photos and a video, however the recipe remains the same. 

I’ve mentioned before that my kids are into sweet breakfasts. I remember the first time I made them “cookies” in the morning…they flipped and thought I was the coolest mom in the world.

Since they loved it, I made it my mission to create healthy breakfast cookies that have a serving of veggies in them. I always start the day with a healthy dose of greens, so I try to do what I can to be sure my kids do too!

You can serve these paleo breakfast cookies first thing in the AM…but they also hold their own as a delicious after dinner dessert! They are dairy-free, gluten-free, paleo and refined-sugar free!

Front view of 7 healthy Zucchini Cookies on a cooling rack

How to make Paleo Zucchini Cookies

Blend

This step is actually optional if you do not mind having flecks of zucchini visible in your zucchini cookies! However, in my house, my kids would not approve of anything green in their cookies, so I always blend the zucchini with the other wet ingredients! I also really enjoy the texture of these paleo breakfast cookies when the zucchini is fully blended.

Bake/Cool

Lining your baking sheet with parchment paper ensures these healthy zucchini cookies are easily removed from the baking sheet. They are very soft, so this is an important step!

After baking let the cookies cool on the baking sheet for at least 5 minutes. This gives them time to hold their shape more when removed from the pan!

Overhead view of a collage of six step-by-step photos to show how to make Paleo Zucchini Cookies

Store/freeze

Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

They held up very well in the freezer. You can just pull some out of the freezer, heat in the microwave for 20-60 seconds, and have a healthy delicious breakfast you and your kids will love!

Tools used to make Paleo Zucchini Cookies:

  1. Vitamix.  These Paleo Zucchini Cookies are so easy and taste amazing. They are made in the Vitamix, which is super important because it blends the zucchini so fine that even the most scrupulous observer won’t be able to find a trace of green! 🙂
  2.  Cookie Scoop The dough on these healthy zucchini cookies is pretty soft (as you can see in the video). Using a cookie scoop to put the dough on the baking sheet makes the process much easier, and far less messy!
  3. Baking sheetA good baking sheet really matters! I love these made by Nordic Ware!
  4. Parchment PaperI buy my parchment paper in pre-cut sheets in bulk once every few years! I am never without it in the kitchen!
front view of a plate full of 7 Paleo Zucchini Cookies

Paleo Zucchini Cookies: Ingredients & Substitutions 

  • Almond flour. I do not recommend making any substitutions for the almond flour. Especially do not substitute coconut flour, as they are not interchangeable. You could try a 1:1 gluten-free or paleo baking flour if you would like to try it.
  • Coconut flour. there is no substitute for coconut flour in this recipe!
  • Coconut oil. Butter or ghee can be used in place of coconut oil.
  • Coconut sugar. Any granulated sugar works well in place of coconut sugar! Just be sure to choose a variety that complies with your dietary needs.
  • Chocolate Chips. I used chocolate chunks, but you can use chips of your choosing! To keep these paleo make sure your chocolate is paleo-friendly! I have also used white chocolate chips and Hershey’s cinnamon chips (a pantry staple…so yum) both with rave reviews from my family!
front view of a stack of 3 Paleo Zucchini Cookie, the top one has a bite taken out of it

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Healthy Zucchini Cookies (Paleo)

Laura
These paleo zucchini cookies are a healthy and nutritious treat loaded with sneaky veggies that tastes like dessert but can be served for breakfast! They're gluten-free, grain-free, dairy-free, paleo and only take 20 minutes to make.
4.96 from 22 votes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 cookies
Calories 134.4
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
  • In a medium-sized bowl, mix together dry ingredients (almond flour, coconut flour, baking soda, salt and cinnamon). Set aside.
  • Put zucchini, coconut oil, almond butter and coconut sugar in your blender (Vitamix) or food processor). Blend ingredients together until smooth.
  • Add egg and vanilla and blend for 15 seconds or until just combined.
  • Pour wet ingredients into dry ingredients and mix very well.
  • Add chocolate chips.
  • Scoop 2 TBS portions of cookie dough onto cookie sheet lined with parchment paper.
  • Bake for 10-13 minutes until cookies are slightly browned.
  • Let the cookies cool on the baking sheet for at least 5 minute before removing to a wire rack to cool!

Video

Notes

Ingredient Substitutions

  • Almond flour. I do not recommend making any substitutions for the almond flour. Especially do not substitute coconut flour, as they are not interchangeable. You could try a 1:1 gluten-free or paleo baking flour if you would like to try it.
  • Coconut flour. there is no substitute for coconut flour in this recipe!
  • Coconut oil. Butter or ghee can be used in place of coconut oil.
  • Coconut sugar. Any granulated sugar works well in place of coconut sugar! Just be sure to choose a variety that complies with your dietary needs.
  • Chocolate Chips. I used chocolate chunks, but you can use chips of your choosing! To keep these paleo make sure your chocolate is paleo-friendly! I have also used white chocolate chips and Hershey’s cinnamon chips (a pantry staple…so yum) both with rave reviews from my family!

Store/freeze

Store in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
They held up very well in the freezer. You can just pull some out of the freezer, heat in the microwave for 20-60 seconds, and have a healthy delicious breakfast you and your kids will love!

Nutrition

Serving: 1cookie | Calories: 134.4kcal | Carbohydrates: 11.9g | Protein: 3.2g | Fat: 9.1g | Cholesterol: 15.5mg | Sodium: 216mg | Potassium: 45.2mg | Fiber: 1.6g | Sugar: 9.4g | Vitamin A: 200IU | Calcium: 33mg | Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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Recipe Rating




51 Comments

  1. 5 stars
    Phenomenal! It’s a moist cookie with a cake-like texture and a great balance of spice and sweet!

  2. 5 stars
    Good tasting cookies without the guilt. My kids will enjoy these on the go for breakfast or healthy snacking option. Thank you for the recipe!

  3. 5 stars
    Delicious!! I have zucchini coming out of my ears right now and I had saved this to my Pinterest board so thought I would give it a go. Boy am I glad I did! It is a perfect blend of a muffin and cookie with crispy edges. Who wouldn’t want this for breakfast? Love that they tip the healthy scale for such a yummy treat. Thank you for sharing! Just moved it to my “Tried it Liked it” Pinterest board so it won’t get lost!