Print Recipe
5 from 1 vote

Flourless Peanut Butter Carrot Zucchini Cookies

These healthy flourless peanut butter carrot zucchini cookies are soft, perfectly sweet and so easy to make! Made with only 7 ingredient and in one bowl, these cookies are vegan, gluten free and can easily be made Paleo.
Prep Time5 mins
Cook Time13 mins
Course: Dessert
Cuisine: American
Keyword: flourless cookies, gluten free, healthy cookies, vegan
Servings: 16 cookies
Calories: 130kcal

Equipment

Ingredients

  • 1 cup natural smooth peanut butter (if using unsalted, add a pinch of salt to the batter)
  • 1/2 cup grated zucchini don't drain!
  • 1/2 cup grated carrot
  • 3 tbsp ground flaxseeds
  • 1 tsp baking soda
  • 1/4 cup maple syrup or honey
  • 1/3 cup chocolate chips or chunks plus extra for sprinkling on top

Instructions

  • Preheat your oven to 350°F. Line two large baking sheets with parchment paper and set aside.
  • In a medium bowl, combine all ingredients except the chocolate chips/chunks. Mix well.
  • Fold in chocolate chips/chunks.
  • Using a small 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.
  • Roll into a ball and gently flatten a bit. Top with extra chocolate if desire.
  • Bake for 10-13 minutes. The cookies should be set, but will still be soft to the touch. This is normal.
  • Removed from oven and cool on baking sheet for 20-30 minutes. Cookies will firm up as they cool.
  • Enjoy! Once completely cool, store in an air-tight container in fridge for 5 days or in freezer for a month.

Nutrition

Serving: 1cookie | Calories: 130kcal | Carbohydrates: 12g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 174mg | Potassium: 182mg | Fiber: 2g | Sugar: 6g | Vitamin A: 675IU | Vitamin C: 0.9mg | Calcium: 29mg | Iron: 0.5mg