By: Alison Marras
September 15, 2015
(updated October 22, 2020)
Chewy, warm and comforting cookies… ahhh. I get a craving for them strait out of the oven every once in a while. Usually when I’m home bound on a rainy evening, which is exactly how it struck me when I put together these beauties. It’s a miracle I was even able to get some pictures from some leftover light there was outside! Now that summer is winding down, I’m using up the last of the zucchini and eggplant, and some shredded green zucchini made it’s way into these delicious cookies. I’m super proud of them, while I love using just almond or peanut butter to make cookies and do it often… good nut butters are expensive! So I wanted to use some “flour” as well. I’m doing a mix of mostly almond meal and a little coconut flour – both are grain and gluten-free, it’s also making for a lower carb option which I’m all about 🙂 These will cure your end of summer sadness… as it did mine. For like, 5 minutes. I guess I’ll go shop online for fall clothes to further ease the pain now… GO MAKE THESE!
Almond Zucchini Cookies//makes 18/Grain-free/Gluten-free/Vegan/Low-carb
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
Subscribe to my newsletter, and you’ll receive the latest recipes and my best wellness tips to make this a lifestyle!