One-Bowl Paleo Almond Butter Zucchini Cookies! The perfect taste, soft texture, made from real food ingredients and loaded with veggie goodness! Gluten free and dairy free. These cookies are a must-make!
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I love a good quick recipe. But, don’t we all?
If you are here…reading my babbling and oogling my recipes, it is probably for a few good reasons:
1. You value real, natural, wholesome food in your life.
2. Making food from scratch doesn’t scare you (much), but you don’t want it to be complicated or time consuming.
3. You want said food to easy, wholesome and if there were some bonus veggies in there….well, that’d be nice too. We can all use more veggies in our lives.
4. You want all of the above AND for food to also taste really freaking good!
Luckily, you are in the right spot for all of those things and you have definitely landed on the right recipe! Because these One-Bowl Paleo Almond Butter Zucchini Cookies are out of this world delicious, veggie-loaded and EASY!
The inspiration for this recipe came from one of my most popular recipes, Flourless Peanut Butter Muffins. Full of protein and healthy fat, they are a household staple, for sure and I make them often. However, I always did wish that they had a little veggie goodness worked into their deliciousness…
Which is where these cookies came from.
One morning, I found myself staring at my jar of almond butter, getting ready to make the muffins, when it occurred to me. Cookies. Almond butter cookies. With zucchini! Only one of the best veggies to add to baked goods and how could you go wrong with delicious and awesome almond butter as your base!?
So, I plopped everything I was dreaming up into one bowl (because I don’t make ANY more dishes than I absolutely have to), gave it a quick mix, threw them on a baking sheet and into the oven…..and magic was born. Pure delicious magic!
Guys, I simply INSIST that you make this recipe. You’re life will never be truly complete until you do. And you should absolutely try them with a tiny amount of chocolate stirred into the batter….because that only makes an AMAZING thing BETTER! Plus, they are loaded with so much substantial goodness that they will fill you up and get you through the morning.
And if you have little ones, they are going to adore these cookies to no end! And you can feel good that your little (or big) one is filling up on awesome food while enjoying every bite!
Now, let’s grab those ingredients and make some cookies!
No zucchini? Sub the grated zucchini with grated carrot!
Not an almond butter fan? Swap it out for creamy natural peanut butter if keeping these Paleo isn’t a priority!
What to sweetened the deal? Add some chocolate chips into the mix!
Q: My batter is too thin or too dry? What’s up?
A: Nut butters can vary brand to brand. Some brands add extra oil, making the nut butter extra thin. Some brands remove oil, making it a bit dry. Also, natural nut butters separate and need to be well stirred upon opening to help the nut butter have an even consistency throughout the batch. Failure to properly mix a jar of natural nut butter will result in an oily top layer and dry bottom later. So, an improperly mixed nut butter can also impact how these cookies turn out.
I have found that these cookies turn out best with a well stirred almond butter that is made JUST of almonds (no added oils). The almond butter should be thick but still pourable.
Q: Can I make these egg-free?
A: Paleo baking without eggs can be tricky and often results in cookies that don’t hold together. I have no had great luck with my egg-free versions of these, but if you are looking for an egg-free Paleo cookie that is also delicious, try my Chocolate Almond Butter Cookies.
Q: Can I make these sugar free? Or with honey or maple syrup?
A: Any granulated sweetener, like this monk fruit sweetener, will work in this recipe. Because the batter is made with nut butter and doesn’t absorb liquid like traditional cookie recipes that have flour, adding another “wet” ingredient like honey or maple syrup to this recipe might result in soggy cookies. You can reduce the zucchini to 1/2 cup and use 1/4 cup honey/maple syrup.
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- 1 cup grated zucchini
- 1 cup creamy almond butter
- 1/3 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
minutes. Remove from the oven and allow the cookies to cool completely on the baking sheet.Once cool, store cookies in an air-tight container in the fridge for up to 5 days.
Prep time: Cook time: Total time: Yield: 12 cookies