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