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Flourless Banana Zucchini Cake Cookies

  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 23 mins
  • Total Time: 33 mins
  • Yield: 14 1x
  • Category: Dessert, Snack

Description

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!


Scale

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

  1. Preheat oven to 350F. Line a large baking sheet with parchment paper, a Silipat, or spray with cooking spray.
  2. In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, flax, shredded coconut, baking powder, baking soda, cinnamon and salt.
  3. In another medium bowl, mash bananas with a fork. Stir in shredded zucchini and vanilla extract until combined.
  4. 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.
  5. 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