Dairy-Free Zucchini Cookies
Prep time
Cook time
Total time
These delicious morsels are soft and tender, like a cross between zucchini bread and classic cookies.
Recipe type: Dessert
Cuisine: American
Serves: 36 cookies
  • 2¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup sugar
  • ½ cup packed brown sugar
  • ½ cup oil
  • 1 cup finely grated zucchini
  • 1 egg
  • 1 cup dried cranberries, raisins, or dairy-free chocolate chips
  • 1 cup chopped nuts (optional)
  1. Preheat your oven to 350°F.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In a mixing bowl, mix the sugar, brown sugar, and oil. Add the zucchini and egg and mix well.
  4. Add the flour mixture to the wet mixture, and stir until well combined. Fold in the cranberries, raisins, chocolate chips, and/or nuts, as desired.
  5. Drop the batter by the heaping teaspoonful onto a greased cookie sheet.
  6. Bake the cookies for 10 to 12 minutes, or until set and golden around the edges.
  7. Let the cookies cool on the cookie sheet for one minute, before removing to a wire rack to cool completely.
Icing Drizzle Option: Put ½ cup powdered sugar in a small bowl. Add ⅛ teaspoon vanilla extract and 1 teaspoon dairy-free milk beverage. Whisk until smooth. Add more milk beverage, just ½ teaspoon or so, as needed to reach your desired consistency.
Nutrition Information
Serving size: 1 cookie Calories: 91 Fat: 3.3g Saturated fat: .5g Carbohydrates: 14.7g Sugar: 7.2g Sodium: 105mg Fiber: .5g Protein: 1.2g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/dairy-free-zucchini-cookies