Healthy Zucchini Cookies (Paleo)

By Laura

Posted Jun 10, 2018, Updated Feb 07, 2023

4.96 from 22 votes

53 Comments

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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.

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!

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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!

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 sheet. A good baking sheet really matters! I love these made by Nordic Ware!
4. Parchment Paper. I buy my parchment paper in pre-cut sheets in bulk once every few years! I am never without it in the kitchen!

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!

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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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 minutes

Cook Time15 minutes minutes

Total Time20 minutes minutes

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• Vitamix blender

Ingredients 

US CustomaryMetric

 

1x2x3x

• ▢ 1 cup almond flour
• ▢ ¼ cup coconut flour
• ▢ 1 tsp baking soda
• ▢ ½ tsp sea salt
• ▢ 1 tsp cinnamon
• ▢ 1 cup zucchini shredded
• ▢ 2 TBS coconut oil measured in it’s solid state
• ▢ 2 TBS almond butter
• ▢ ½ cup coconut sugar
• ▢ 1 egg
• ▢ 1 tsp vanilla extract
• ▢ ¼ to ½ cups chocolate chips

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!

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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!

If you’re looking for more healthy cookie recipes, try these: 

• These Healthy No-Bake Chocolate Peanut Butter Cookies are a perfect easy sweet treat!
• Healthy Peanut Butter Blondies have a sneaky ingredient!
• Healthy Banana Oatmeal Cookies are so delicious!
• Banana Oatmeal Chocolate Chip Cookies are healthy enough for breakfast!
• These healthy banana oatmeal cookies are nutritious and delicious! 

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