These easy Banana Zucchini Cake Cookies are so soft and pillowy that you’d never guess were healthy! In addition to being vegan and gluten-free, that also have zero oil, butter, and refined sugar. With only 87 calories per cookie, enjoy a couple for breakfast or as a healthy snack!
Holy magical dreamland of the most foodgasmical fairy cookies that were ever birthed!!
I wasn’t really sure where this recipe was going. I was sick of making muffins. I never intended Hummusapien to be a muffin blog, you see.
The only is thing I knew for sure was that I had a boatload of organic coconut flour, almond flour, and flaxseed meal from my besties at Bob’s Red Mill. In an effort to not over-muffin myself, I mixed a little bit of this and a little bit of that, formed them into the cutest round blobs, and prayed to the baking gods that they would come out cookie-looking and not hockey puck-tasting. Easier said than done!
Welp, my prayers were answered. They actually exceeded my wildest cookie monster expectations! These Flourless Banana Zucchini Cake Cookie gems are kind of a cross between a cookie, a piece of cake, and a muffin top. They’re super soft, moist and pillowy. I find that whenever I use primarily coconut flour, they come out tasting like cake. Exhibit A—My Lemon Coconut No-Bake Bites. #CAKECAKECAKE
I packed a couple of these every day as a snack until they were gone, which brought me to tears. It was painful waiting for the bananas to ripen enough to make another batch. First world problems.
I know from experience that these make a stellar grab-and-go breakfast and would even pass as dessert with a chilly glass of almond milk. I kept them in the fridge since they’re so moist and actually preferred them cold. Hudathunkit?
I’m already thinking about a dreamy pumpkin version for Fall which is like, tomorrow. While I’m super sad to be preparing my goodbyes to zucchini, I’m equally as excited to welcome all things apple, cinnamon, pumpkin, and gingerbread. Good thing I already have five cans of pumpkin in the pantry from last year. Hi, I’m Hummus and I hoard pumpkin.
Until then, lettuce relish in the goodness that is summer, sunshine, swimming pools, and zucchini.
Lettuce celebrate the near end of an era—that is the hottest summer there ever was in my 26 years of memory. Lettuce celebrate with none other than Flourless Banana Zucchini Cake Cookies suitable for any and all veganglutenfreepaleo mouths !!
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These easy Banana Zucchini Cake Cookies are so soft and pillowy that you’d never guess they were healthy! In addition to being vegan, paleo, and gluten-free, that also have zero oil, butter, and refined sugar. Enjoy a couple for breakfast or as a healthy snack!
Ingredients
- 1/2 cup Bob’s Red Mill almond flour
- 1/2 cup Bob’s Red Mill coconut flour
- 1/4 cup coconut sugar
- 2 tbsp Bob’s Red Mill flaxseed meal
- 2 tbsp unsweetened shredded coconut (optional)
- 1 1/4 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 3 medium overripe bananas (the riper the better)
- 1 cup grated zucchini (don’t squeeze water out)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment paper, a Silipat, or spray with cooking spray.
- In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, flax, shredded coconut, baking powder, baking soda, cinnamon and salt.
- In another medium bowl, mash bananas with a fork. Stir in shredded zucchini and vanilla extract until combined.
- Add wet mixture to dry mixture and stir until combined. Form round, golf-ball sized balls of dough and spread evenly on baking sheet. Pat each cookie down lightly with fingers since they will not spread in the oven.
- Bake for about 23 minutes. Remove from oven and place baking sheet on a cooling rack. I topped mine with additional coconut when they came out of the oven.Cool completely before removing from pan. Store in the refrigerator in an air-tight container.
Nutrition
- Serving Size: 1 cookie
- Calories: 87
- Sugar: 7g
- Sodium: 164mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg
[Tweet “Treat yourself with these Flourless Banana Zucchini Cake Cookies via @TheHummusapien”]
This post is sponsored by Bob’s Red Mill. Thanks for supporting the brands that make Hummusapien possible!
rachel @ athletic avocado says
The fluffiness in these cookies is UNREAL! These would be an amazing on-the-go breakfast too!
Cathy Wood Osborn says
What is the yield? I need to be able to calculate nutritional data. Thanks very much! These cookies sound and look wonderful. :-)
Alexis says
Hi Cathy! The yield is listed as 14 :) Enjoy!
Alexis says
Also I just added nutrition stats for ya :)
Julia says
Gaaaaaawl these are perfection!! Banana..zucchini…almond flour…coconut flour…I’m dyyyyying! Lettuce eat cookies for all the breakfasts forever and ever amen. ;)
Lauren @ The Bikini Experiment says
Wow these cookie cakes look absolutely delicious. As soon as it cools down, I am turning on the oven to make a batch. Great recipe. What is your usual gluten free flour combination? I would love to know. There are times if I just use one, i.e. almond or coconut my recipes don’t hold.
Casey the College Celiac says
Zucchini + banana = cookie is the best kind of equation there is! YUM!
Jamie @ Dishing Out Health says
Ok I’ve been wanting to put zucchini in cookies since like, LAST summer, and this recipe totally speaks to me! Soft + pillowy with all the gooood stuff. You rocked it, girl! Pinned!
Alexa [fooduzzi.com] says
I love making cookies with almond and coconut flour! These look so so good. I haven’t had my zucchini bread/cake this year yet, so I might just have to end that streak with these babies!
Carla says
Hi Alexis, thank you for sharing the recipe Zucchini Cake Flourless Banana Cookies. I’ve tried to bake it yesterday, but it feels a bit sour. I think it is because bananas and I think to replace it with something else. Can you give me advice on this?
★★★★★
Hannah Joy says
I just baked these! They turned out really well, I used dates instead of coconut sugar to sweeten it up and added chopped walnuts and dark chocolate chips for the extra crunch. I left the skin on the zucchini so they were a tad bit bitter, but still tasty! Thank you!
★★★★
Alexis says
I’m so glad to hear they turned on well! Love dark chocolate chips :)
Kristen says
Hello, I just found your blog through Bob’s on FB, clicked through since these look AMAZING and I have 2 zucchini the size of my leg to use up. My question is- what can I sub for the coconut products to keep it fluffy? I am allergic to dairy & coconut so any help would be great!!
Alexis says
Hey Kristen! Glad to hear you stumbled upon the blog :) Unfortunately coconut flour is super unique so there isn’t a substitute. I would try another cookie option instead!
Mary @ Fit and Fed says
Hi Alexis, this one goes right onto my “Recipes to Try” Pinterest board. Looks like a much better use of overripe bananas than banana bread! I love a puffed-up yet healthy cookie like these look to be.
Alexis says
So happy you’re going to try them! They’re dreamy.
Mary says
I’ve been obsessed with Zucchini bread since I was young. I’ve never made zucchini cookies before and I’m very curious to see how they turn out and who I can fool them with. Most people don’t believe healthy food can taste just as good as unhealthy food so I try to trick people all the time and this recipe is a great candidate. :)
★★★★★
Alexis says
I LOVE that! I totally agree, the look one people’s faces when they hear the good-for-you ingredients is amazing. Let me know how it goes :)
katie says
Is there something I can replace the sugar with?? Maple syrup, dates?
Alexis says
I haven’t tried them with another sugar, sorry! Since these aren’t blended in a food processor, I’m don’t think dates would work. Let me know if you try them with something else!
Erin says
I hoard pumpkin, too ?