If you enjoy classic Zucchini Bread, these sweetly spiced Soft and Chewy Spiced Zucchini Cookies are for you!
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.
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.
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!
- Yields: 18 cookies/9 servings
- Serving size: 2 cookies
- Calories: 221
- Fat: 18
- Saturated fat: 6
- Trans fat: 0
- Carbohydrates: 14
- Sugar: 9
- Sodium: 172
- Fiber: 2
- Protein: 5
- Cholesterol: 32
- 2 1/2 oz (70 g) clarified butter (ghee), melted and cooled slightly
- 1/2 cup (75 g) coconut sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (175 g) almond flour
- 2 tablespoons tapioca starch
- 2 teaspoons pumpkin pie spice mix
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 cup thinly sliced zucchini skin/peel (see Note)
- Preheat the oven to 350F. Line 2 large baking sheets with parchment paper or silpat liners.
- 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.
- Use a 1 1/2 tablespoon-sized scoop to measure out the dough; roll each into a ball and arrange about 1 1/2 inches apart on the baking sheets. Slightly flatten each ball.
- 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.
- Cool completely on the trays before removing using a thin metal spatula to remove the cookies.
- 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.)