These gluten-free & dairy-free banana zucchini bread cookies are SO delicious, made with clean ingredients, and are free of refined sugar.

Banana Zucchini Bread Cookies (GF & DF(

I randomly decided to bake these cookies today while Jordyn was napping and I’m SO glad that I did!! They’re perfectly moist and SOOO incredibly delicious!!

I am so excited for Emma to get home from school today because there’s a big plate of these sitting out waiting for her. I feel like the best mama today – like a mama from the 1950’s that has milk and cookies waiting for her kids when they return home from school.

Speaking of kids – there’s zucchini in these cookies, but you can’t taste it at all! I feel so good that my little ones are getting a full serving of veggies!!

These cookies are dairy-free and gluten-free as long as you use a certified gluten-free oat flour. This recipe is free of refined sugar and is only sweetened with banana and coconut sugar.

These cookies only require one big mixing bowl and a baking sheet to make!! After you shred the zucchini, please make sure you squeeze it of excess moisture with paper towels.

Enjoy friends!!

Banana Zucchini Bread Cookies (GF & DF)

Print

Banana Zucchini Bread Cookies (GF)

These gluten-free & dairy-free banana zucchini bread cookies are SO delicious, made with clean ingredients, and are free of refined sugar.

  • Author: Leah Goldglantz
  • Prep Time: 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 29 minutes
  • Category: Dessert
  • Cuisine: Gluten-Free, Dairy-Free
Scale

Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Combine the wet ingredients (eggs, coconut oil, vanilla extract & banana) into a large mixing bowl and mix well.
  3. Add in all remaining ingredients except the zucchini and mix again until a dough is formed.
  4. Mix in the shredded zucchini.
  5. Using an ice cream scooper, scoop the dough onto a parchment-lined baking sheet and place in the oven.
  6. Bake for 14 minutes, then remove from the oven and allow to cool on a cooling rack prior to serving.

Notes

Keep these cookies stored in the refrigerator for up to 5 days, or freeze for a longer period of time.

Keywords: gluten-free, dairy-free, cookies

Did you make this recipe?

Tag @leahsplate on Instagram

Recipe Card powered bytasty recipes neutral - Banana Zucchini Bread Cookies (GF)

pinit fg en rect red 28 - Banana Zucchini Bread Cookies (GF)

Recipes