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.
Servings: 14 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.
Serving: 1cookie | Calories: 130kcal | Carbohydrates: 7g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 15mg | Potassium: 190mg | Fiber: 2g | Sugar: 4g | Vitamin A: 37IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg