Home > Recipes > Meal > Desserts > Flourless Almond Zucchini Cookies (Gluten-free, Grain-free, Low-carb)

Flourless Almond Zucchini Cookies (Gluten-free, Grain-free, Low-carb)


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

  • 1/2 cup almond butter (my favorite is Georgia Grinders – use code ‘FOODBYMARS’ for 25% off)
  • 1/2 cup packed zucchini, shredded (or 1/2 zucchini)
  • 1 large egg
  • 2 Tbsp coconut nectar (or other sweetener)
  • 1/2 tsp baking soda
  • 1/4 cup hemp seeds
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp almond extract


  1. Pre-heat oven to 350f degrees and line a baking sheet.
  2. Mix all ingredients together with a hand or stand mixer until your cookie batter comes together.
  3. Scoop cookies out onto parchment paper (I use a cookie scooper which looks like a mini ice cream scooper).
  4. Bake for 10-12 minutes and let cool for a few minutes before serving. Store in a cookie jar to keep them soft and chewy (because these are SUPER SOFT AND CHEWY!!). These make great ice cream sandwiches 🙂


Hope you enjoy!
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-Alison Marras
This post may contain affiliate links. Please read my disclosure policy.

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  1. I really would like to try the cookies – but I don’t have hemp seeds. What would be a good replacement, please?

  2. Hello!  I made the cookies and I added cranberries, that was the only change and they are absolutely delicious. Thank you!

  3. 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.

  4. 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!

  5. 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.

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