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
Hope you enjoy!
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I really would like to try the cookies – but I don’t have hemp seeds. What would be a good replacement, please?
Not sure, sorry! I haven’t tried something else.
Hello! I made the cookies and I added cranberries, that was the only change and they are absolutely delicious. Thank you!
Thank you for the wonderful recipe! I took out the almond butter (trying to reduce calorie intake) and the batter was quite runny. Is there a way to make the batter thicker without adding too much butter? thank you!
Hi Chloe! Thanks so much, however it’s an almond-butter base, the only other substitute I’d try is another nut/seed butter.
Hi! Just found your blog this morning. So beautiful! I am interested in making these cookies vegan. Have you or any readers had success substituting the egg for a chia egg/flax egg/veganegg? Thank you!
Thanks so much, Britt!! I haven’t tried it, a flax egg may work though – please report back, would love to know!
girl! 1- this blog redesign. so gorgeous. i love, love it! 2- these cookies look so puffy, soft, chewy, yum. almond butter does magical things doesn’t it? and all the zucchini! xo
Thank you, mama!! So glad you like it. And yes these cookies are my new fave. Nut butters in everything, please.