By: Alison Marras
September 14, 2016
(updated April 21, 2021)
So many zucchinis left in my kitchen right now! Aside from putting my spiralizer to good use, I had to make my almond zucchini cookies… and this time put a new spin on them which is why I’m calling this ‘part deux’ of these cookies, these aren’t vegan this time around since they’re flourless but my originals are just as delicious if you don’t do eggs, so don’t miss the recipe here. These newbies are extra soft and make a mean ice cream sandwich – they hold onto ice cream perfectly 🙂
How are you using up the last of summer’s seasonal goodies??
makes 12 cookies
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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