Coconut Flour Zucchini Cookies (Vegan, Grain-Free)

Nourishing, grain-free, vegan, satisfying, coconut flour zucchini cookies! They are reliable for nourishing breakfasts, snacks, and dessert.

Nourishing Zucchini Cookies made with Coconut Flour

I know that I am jumping the gun–backyard zucchini crops will not be coming in for another few months–but I decided I simply could not wait to create a new riff on one of my go-to treats, zucchini bread.

So without further delay, allow me to introduce you to myCoconut Flour Zucchini Cookies, which are both Grain-Free & Vegan.In addition to being tender and satisfying, they are also reliable for fueling up (morning, noon or night) on busy days.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• Grain-free
• Low sugar
• Quick and straightforward to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• coconut flour
• chickpea flour
• coconut sugar (or brown sugar)
• baking powder
• pumpkin pie spice or ground cinnamon
• salt
• grated zucchini
• nondairy milk (e.g., almond milk cashew milk, hemp milk)
• vegetable oil (I used avocado oil; use what you prefer)
• vanilla extract

The tender texture for these cookies comes from one of my go-to combinations of grain-free flours: coconut flour + chickpea flour. The latter adds the structure (in the absence of gluten and eggs), while the former adds softness and a natural sweetness.

Step by Step Instructions

Note that the complete instructions are also in the recipe card below.

• Preheat oven to 350F (180C). Line a large cookie sheet with parchment paper.
• In a small bowl, whisk together the chickpea flour, coconut flour, sugar, baking powder, pumpkin pie spice, and salt, breaking up any and all lumps,
• In a medium bowl, stir together the zucchini, milk, oil, and vanilla; add the flour mixture, stirring until completely blended. Let dough stand for 5 minutes (allows the coconut flour to absorb some of the liquid).
• Using a medium cookie scoop, scoop 15 mounds of cookie dough onto the prepared cookie sheet, spacing the cookie dough mounds 2 inches apart.
• Bake in the preheated oven for 13 to 18 minutes until golden brown and centers are firm to the touch.
• Cool for 1 minute on cookie sheet before transferring with a spatula to a wire cooling rack.

Taste and Texture

I kid you not when I say that these cookies tastea lotlike cake donuts (a delightful bonus, courtesy of the coconut flour). They are lightly spiced and have a tender cake-y texture.

Tip for Success

Use the Small Holes to Grate the Zucchini: I recommend using the smaller size holes on your grater. The liquid is not drained from the zucchini before using, hence the smaller grated pieces distribute the moisture throughout the cookies more evenly than when coarsely grated. The result is a light, tender cookie as opposed to a damp, heavy cookie.

FAQ

How Should I Store Coconut Flour Zucchini Cookies?Store the cooled grain-free cookies in an airtight container at (cool) room temperature for 1 day, the refrigerator for 1 week, or the freezer for up to 6 months.

How many zucchini will I need?Although these gluten-free cookies are packed with zucchini, the batch is small–yielding 15 generous-size cookies–so you will not need a bumper crop of zucchini to get started. One medium-size zucchini is reliable for the required quantity (1cup shredded).

Can I Make these Oil-Free?Yes, replace the oil with more nondairy milk of your choice. The cookies will be less rich and tender, but still satisfying.

My cookies came out dry. Why?It is almost certainly becuase there is too much flour. I strongly recommend weighing the flours with a kitchen scale for accuracy every time. If using standard measuring cups, very lightly spoon the flour into the cups and level the tops with a knife. Be very careful not to pack the cups. If the cookie dough seems dry, add a little bit more milk until it is moist.

Here’s to straightforward, grain-free, vegan baking, and cookies for breakfasts, snacks and dessert!

More Delectable Vegan & Gluten-Free Zucchini Recipes:

• Individual Zucchini Bread Baked Oatmeal (oil-free)
• Nourishing Zucchini Oat Bread (oil-free)
• Chickpea Flour Zucchini Muffins (oil-free, grain-free)
• 4-Ingredient Zucchini Skillet Flatbreads
• 3-Ingredient Zucchini Soccatas (chickpea flour omelets)
• Coconut Flour Zucchini Brownies {oil-free, grain-free}
• Zucchini Oat Breakfast Cookies
• Vegan Almond Flour Zucchini Muffins {grain-free, oil-free}