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{Note from Jessica: Today’s post is shared by my sweet friend Renee, author of Raising Generation Nourished. We became friends several years ago and I am continually impressed with her desire to help change the world, starting with our newest generation. Real food has to be core of our health and should start in the womb. Considering this is the first time in history that our children are expected to die before us, something HAS to change. I’m honored to call her a friend. I hope you’ll stop by her site, Raising Generation Nourished, and say hello!}
Somewhere around mid-July, just about everyone is looking for something to do with that summertime zucchini! It is so hard to come by where I live during the wintertime so by June when local zucchini starts popping up, it takes all I have in me not to just buy it all up!
I do end up taking advantage of the really great in season deals, and to keep zucchini in the house all year round I just shred it up and bag it! They add into stir fry or soups really nice, or during our frozen tundra winters, it makes the best warm zucchini muffins on the planet! I grew up with more of a cinnamon flavored zucchini bread, and a couple years ago I tackled my mom’s old recipe to try to make it gluten-free, with way less sugar, and just a more real food base. These cinnamon raisin zucchini muffins frequent our breakfast table or lunch boxes often now!
Because I like to be sure we are rotating food around and not eating the same types of flours all the time, I played around with the idea of a zucchini breakfast cookie to change things up.
While these breakfast cookies are loaded with nutrient-dense ingredients and are even grain-free, they are nothing short of amazing flavor and the zucchini gives those otherwise “dry” grain-free flours a nice moisture balance! They turned out so soft!
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Paleo Cinnamon Raisin Zucchini Breakfast Cookies
While these breakfast cookies are loaded with nutrient-dense ingredients and are even grain-free, they are nothing short of amazing flavor and the zucchini gives those otherwise "dry" grain-free flours a nice moisture balance! They turned out so soft!
Ingredients
- 1/3 cup softened coconut oil
- 1/4 cup pure maple syrup
- 2 eggs
- 1/2 cup coconut flour
- 1/2 cup almond flour
- 1/2 cup tapioca starch
- 1/2 cup potato starch
- 1 tsp baking soda
- 1/4 tsp sea salt
- 1 TB cinnamon
- 2 cups lightly packed shredded zucchini (You will need about 3 small zucchini or 1 large)
- 1/2 cup organic raisins
Instructions
- In a medium mixing bowl blend the soft coconut oil and maple syrup until smooth and creamy.
- Add the eggs and blend well.
- Add the flours, baking soda, salt, and cinnamon and blend until combined - it will feel dry but don't add more liquid! The zucchini will provide enough moisture!
- Fold in the shredded zucchini with a wooden spoon. Roll about 2-3 inch balls and flatten into disks on a Silpat or parchment paper lined baking sheet.
- Bake at 350 degrees for 35 minutes. Let them cool about 5-10 minutes before handling.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 17Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 13mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 1g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered from Nutritionix and we often find their calculations to be slightly inaccurate based on the whole food ingredients we use on this site. Nutrition information can vary for a recipe based on many factors. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi there! I have a favorite GF flour blend….would there be any problem in using a blend? Is your “mix” heavy in the starches or anything that might make a blend not work? (other than using some coconut flour along with the blend…..)
Pam
I also noticed there’s no xanthan gum in it…..
Hi Pam! We haven’t made this recipe with any pre-made blends, so we can’t tell you if it would come out or not. I think it may work, so if you give it a try let us know how it turns out! Thank you for stopping by! 🙂
I used a blend the second try for all flours – it worked well but they still didn’t “melt” onto the pan as your photo shows. I also added 1/8 tsp of nutmeg along with a little vanilla extract. I may try to increase the oil to see if it will “melt” better. But they are delicious!
Awesome! Thank you so much for sharing this Pam! It’s good to know that the blend did work pretty well. They may need just a tad more moisture to “melt”, but at least they turned out tasty! 🙂
I asked this earlier and it didn’t get past approval – I’ll risk asking again….can you sub the flours for a GF flour blend? I tried making this using the coconut flour and then subbing the remaining flours with a GF mix, but they were not very tasty. They did not “melt” on the edges as your photo showed – they just remained clumps of dough that just baked. Please advise – I don’t keep all the variety of starches and flours anymore since I use a mix….
I’m so sorry for posting twice! My comment and your reply didn’t show on the main page – it wasn’t until I posted again that I could see your reply! My cookies also didn’t look as “green” as yours as well. I did a fine grating of the zucchini – but as I said earlier I didn’t like the way they behaved – not “melting” on the cookie sheet…
LOL! Whoops! And I responded without seeing your other comment! How funny! 🙂 I think we should be all squared away now, but let me know if you have additional questions! 🙂
Hi Pam! I did respond to your comment asking if you could use the blends on 6/10. You might scroll up and read the comments above where you’ll see my response. 🙂 We have not made this recipe with a pre-made mix, only using the ingredients above (I’m sure you can understand how it can become very costly to test out a bunch of different ingredients every time we develop a new recipe. We’d love to do it, but time and budget prevent us from it!). 🙂 Thanks for sharing your results of using the coconut flour and the GF mix. That is helpful and if we ever do test this recipe with other types of ingredients we will be sure to note it above in the recipe so others can benefit from that testing! Hope that helps! 🙂
What can be used instead of the potato starch?
Hi Denise! I’m not sure since we’ve only made the recipe with the potato starch. I’m thinking maybe tapioca? If I hear back from the recipe author with suggestion, I’ll post them here! Thanks! 🙂
Arrowroot or cornstarch will sub for potato starch.
Hi Jessica, did you squeeze the excess moisture out of the zucchini first?
Thanks, Dee Nies
Hi Dee – Thanks for stopping by! I’m not the author of this recipe, Renee is, so I will check with her and see! Will report back! 🙂
I didn’t squeeze out any extra liquid – just shredded and added it in!
Would you have a suggestion for an almond flour sub? TIA!:-)
Hi Tiffany! We have not made this recipe with anything other than the almond flour so I’m not sure how well another flour would work (or what the proportions would be)! If you try something different, let us know how it turns out. Thanks for stopping by! 🙂
Hi Jessica! I’ve just made the AIP version of your recipe and it turned out very well! 🙂 I only substituted those ingredients that were necessary. Tigernut flour instead of almond flour, arrowroot starch instead of potato starch and gelatine eggs (6 TBS hot water + 2 TBS gelatine) instead of eggs. And the result is delicious! Thank you for the recipe!
Ooooh! That sounds like some tasty modifications! I am going to give that version a try. I have some tigernut flour in my pantry that I want to use up! Thanks for stopping back by and sharing! 🙂
How many cookies does this recipe make. I need 5 dozen cookies to take to a cookie exchange.
Hi Ellen! It really depends on how big you make them. For an average sized cooking, this should make about 12-14. Hope you like them! 🙂
These look delicious! I notice you specified “softened” coconut oil….does this mean just that it shouldn’t be solidified and that completely melted coconut oil would work fine? Thank you!
Hi Cindi! For this, you could use melted. You just don’t want it completely hard because then it doesn’t blend in well. Enjoy!!