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    Home » Cookies » Soft and Chewy Spiced Zucchini Cookies

    Soft and Chewy Spiced Zucchini Cookies

    July 28, 2016 By Sarah Leave a Comment

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    If you enjoy classic Zucchini Bread, these sweetly spiced Soft and Chewy Spiced Zucchini Cookies are for you!

    Soft and Chewy Spiced Zucchini Cookies 1

    Of all the numerous flavors of quick bread that are out there, my absolute favorite is without a doubt zucchini bread. To me, it completely blows banana bread out of the water, especially in terms of how moist zucchini bread is, and the fact that unlike banana, the flavor of zucchini itself doesn’t overpower the other flavors going on.

    Soft and Chewy Spiced Zucchini Cookies 2

    Soft and Chewy Spiced Zucchini Cookies 3

    And it’s nostalgic for me too; I have the best-ever memories of my mom making sweet, aromatic loaves of zucchini bread in the summer to help use up the abundance of zucchini. The smell of those warm spices gets me every single time.

    Sliced Zucchini Peel

    For this recipe, thinly slice the zucchini peel so it looks like this.

    Here I remade the flavor of zucchini bread into soft and chewy cookies. They’re subtly nutty thanks to the use of almond flour, warmly spiced, and just sweet enough. And they go great with your afternoon cup of coffee or tea.

    If you want to add another level of flavor and a bit of crunch, add half a cup or so of walnuts to the mix!

    Soft and Chewy Spiced Zucchini Cookies 4

    Print
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    Soft and Chewy Spiced Zucchini Cookies


    • Author: Faith
    • Total Time: 30 mins
    • Yield: 18 cookies/9 servings 1x
    Print Recipe
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    Description

    If you enjoy classic Zucchini Bread, these sweetly spiced Soft and Chewy Spiced Zucchini Cookies are for you!


    Ingredients

    Scale
    • 2 ½ oz (70 g) clarified butter (ghee), melted and cooled slightly
    • ½ cup (75 g) coconut sugar
    • 1 large egg
    • 1 teaspoon pure vanilla extract
    • 1 ½ cups (175 g) almond flour
    • 2 tablespoons tapioca starch
    • 2 teaspoons pumpkin pie spice mix
    • ¼ teaspoon baking soda
    • ⅛ teaspoon salt
    • 1 cup thinly sliced zucchini skin/peel (see Note)

    Instructions

    1. Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners.
    2. Whisk together the clarified butter and coconut sugar, and then whisk in the egg and vanilla. Stir in the almond flour, tapioca starch, pumpkin pie spice mix, baking soda, and salt, and then the zucchini.
    3. Use a 1 ½ tablespoon-sized scoop to measure out the dough; roll each into a ball and arrange about 1 ½ inches apart on the baking sheets. Slightly flatten each ball.
    4. Bake until the cookies are puffed and turning golden on the bottom and along the outside, about 14 to 16 minutes, rotating the trays once halfway through.
    5. Cool completely on the trays before removing using a thin metal spatula to remove the cookies.
    6. Store the cookies in an airtight container layered between wax paper in the fridge for up to 5 days. (You can reheat them briefly in a toaster oven after they’ve been refrigerated.)

    Notes

    Zucchini Skin: Use the zucchini skin (peel) only for this recipe. See the photo in the post above for how it should look; don’t shred or grate the zucchini peel, and don’t substitute shredded zucchini (instead of the peel) for this recipe because it will be too watery.

    • Prep Time: 15 mins
    • Cook Time: 15 mins

    Nutrition

    • Serving Size: 2 cookies
    • Calories: 221
    • Sugar: 9
    • Sodium: 172
    • Fat: 18
    • Saturated Fat: 6
    • Trans Fat: 0
    • Carbohydrates: 14
    • Fiber: 2
    • Protein: 5
    • Cholesterol: 32

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    Hi, I'm Sarah! I believe you can have your cake and eat it too. For breakfast. If you're looking for healthy dessert recipes that are gluten free, refined sugar free, paleo, vegan, low carb, and/or keto, grab a spoon and pull up a chair!

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