Flourless Peanut Butter Carrot Zucchini Cookies

5 from 2 votes

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: cookies

Calories: 130kcal

Equipment

box grater

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