Zucchini Cookies are Like Sweet Bites of Tender Zucchini Bread

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This naturally dairy-free zucchini cookies recipe was shared many years ago in the Salt Lake City Tribune. It’s a wonderful way to enjoy the late summer into early fall harvest, and we love stashing these cookies in lunch boxes. When made with dried cranberries, they’re also a fun holiday cookie. They’re made with oil instead of butter, and have a soft texture, almost like zucchini bread in a cookie!

Zucchini Cookies Recipe - soft, tender, naturally dairy-free, nut-free option

Special Diet Notes: Zucchini Cookies

By ingredients, this recipe is dairy-free / non-dairy, optionally nut-free, peanut-free, soy-free, and vegetarian.

For egg-free and vegan zucchini cookies, see our Egg Substitute Guide.

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.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 36 cookies
Ingredients
  • 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)
Instructions
  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.
Notes
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

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Monkey Cookies Recipe (aka Dairy-Free Banana Chocolate Chunk) - includes vegan, gluten-free and nut-free options

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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