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Zucchini Coconut Cookies

These healthy gluten free Zucchini Coconut Cookies will quickly become your favorite treat! The soft, cake-like texture and incredible flavor will have your family begging for more. What's not to love? Coconut, chocolate, and zucchini combined into a sweet little indulgence perfect for breakfast, a snack, and most certainly dessert! Use plant based / dairy free chocolate chips if needed.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: coconut flour, coconut sugar, cookies, dairy free, gluten free, zucchini
Servings: 20 cookies
Calories: 101kcal
Cost: $5.00


  • 1 large mixing bowl
  • 1 rubber spatula
  • 1 baking sheet
  • 1 cookie dough scoop


  • 1/4 cup applesauce
  • 1/4 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup finely shredded zucchini with as much liquid removed as possible
  • 1/2 cup coconut shreds
  • 1 1/2 cups Flour I used our G&S GF Flour Blend Recipe
  • 1 1/2 tsp Xanthan gum only needed if using our gluten-free flour blend
  • 1 tsp baking soda
  • 1/4 cup mini chocolate chips I used Enjoy Life


  • Preheat oven to 350.
  • Cream together applesauce, oil, sugar, egg, and vanilla in large bowl.
  • Next, stir in shredded zucchini and coconut shreds.
  • Add in flour, xanthum gum, and baking soda. Next stir in the last ingredient: chocolate chips!
  • Using a 1 Tbsp cookie scoop place the dough on a silicone baking mat atop a metal baking sheet. Feel free to press the cookies flatter, they will not spread much if at all. This is not necessary though.
  • Bake for 15-17 minutes or until tops of cookies are slightly browned and bounce back when you press gently on them. These cookies are very forgiving and it will be best to over-bake them than under-bake as they hold onto the moisture of the zucchini.
  • Store them in an air-tight container for several days or freeze them to enjoy later!


Recipe adapted from Merissa at Little House Living.