6-Ingredient Zucchini Almond Butter Cookies
These Zucchini Almond Butter Cookies are delicious, easy to make, and flourless. Plus, there are made with only 6 ingredients! These healthy cookies will become a family favorite you can feel good about making on the regular. Paleo and gluten free.
Easy Almond Butter Cookies
I love a good quick recipe. But, don’t we all?
Especially a good cookie recipe. That I can make in one bowl (because who has time for washing MORE dishes?). And that has veggies….because we can all use a few more vegetables in our life (amiright?). Oh, and it has to taste like edible magic!
Is that asking too much from life? No? Good…I didn’t think so.
That is why I love oh-so-hard on these super easy zucchini almond butter cookies. They are made from just 6 good-for-you ingredients, they are mixed up all in one bowl, and they are beyond delicious.
How to pick out natural almond butter.
One of the main ingredients in these almond butter cookies is “natural almond butter.”
Um, but what the heck is that? And how do you know how to pick a jar of out as you are rushing through the grocery store?
It is going to take you turning the jar over and taking a look at the ingredient list.
Natural almond butter will have one or maybe two ingredients. Almonds (maybe roasted, maybe not) and maybe salt. No artificial sweeteners, colors, preservatives or ingredients my third grader can’t easily read.
Some companies might add cane sugar, coconut sugar, honey or maple syrup to their butters to sweeten them up. And that is not a terrible thing as long as you know that there is sugar hanging out in your nut butter.
I personally opt for no sugar added, so that I can be in control of how much sugar is hanging out with my nut butter.
The brands of almond butter I typically buy are the Trader Joe’s and Costco brands. I know there are many others out there, but I love how affordable and accessible these two are.
Why does natural almond butter have oil on top?
If natural nut butters are new in your life, don’t be weirded out by the pool of oil hanging out on top of your fresh jar when you open it up. It is total normal and actually kind of a good thing.
Nuts naturally have oil to them. That oil is supposed to be there. And when almond butter without a bunch of additives in to keep it from separating hangs out on a shelf, the nut butter and its oil naturally separate. No biggie.
But one important note is to stir that oil back into the almond butter before you star using a new jar. Just get a big spoon, turn on some tunes, dig down deep into that jar and stir stir stir stir until the almond butter has an even consistency.
Pro Tip: I also have found storing an unopened jar upside down in the pantry helps mixing the oil but into the almond butter much easier.
Suggested Adaptations for Zucchini Almond Butter Cookies
- No zucchini? Sub the grated zucchini with grated carrot or summer squash.
- Not an almond butter fan? Swap it out for creamy natural peanut butter if keeping these Paleo isn’t a priority!
- Add some chocolate chips into the mix.
- Reduce the coconut sugar to 1/4 cup.
- Use whatever granulated sweetener your family prefers.
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.
Other easy cookie recipes that get the goodness of veggies in!
- Flourless Peanut Butter Carrot Zucchini Cookies
- No-Bake Peanut Butter Carrot Balls
- Fudgy Chocolate Zucchini Cookies
- Vegan Peanut Butter Cookies (with pumpkin)
- Oatmeal Chocolate Chip Spinach Cookies
Zucchini Almond Butter Cookies
- 1 cup grated zucchini
- 1 cup natural almond butter
- 1/3 cup coconut sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper or silicone baking mats and set aside.
- Take grated zucchini and put it in the middle of a clean dish towel or large piece of paper towel. Wrap up the zucchini with towel and squeeze out as much of the moisture as you can.
- Put the drained zucchini in a medium bowl. Add the remaining ingredients to the bowl as well.
- Mix until everything is fully combined.
- Using a cookie scoop or a heaping tablespoon, portion out the cookie dough onto the prepared baking sheets, making sure to leave a little room between each one.
- Bake for 15 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.