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.
Servings: 16 cookies
- 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
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.
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