Got a glut of courgettes (aka zucchini)? Or just looking for a way to get some greens into your little one? These healthy courgette cookies are sweetened with fruit and contain a healthy portion of veg too. Perfect for kids and adults alike and vegan-friendly too.
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I love courgettes and they have long been one of my favourite vegetables. However, my kids have different feelings on the matter.
Try as I might I can’t get them to even try a courgette. This year we’ve had courgette curry, BBQ courgettes, courgette pasta, sautéed courgettes, stir fried courgettes - and those are just the ones I can think of now.
And while my courgette cake is always popular it was time to try something new. So courgette cookies - or zucchini cookies if you prefer - were born.
They’re free from added refined sugar - sweetened by apple purée and raisins - and are a great energy boost with healthy oats and a little protein from the ground almonds.
This is a cookie recipe that the whole family can enjoy - older babies and toddlers will enjoy these as much as big kids and adults.
Let me know what you think if you give these a try.
Are courgettes and zucchini the same thing?
Yes. In much of the world, for example the United States and Australia, what we in the UK call courgettes, are known as zucchini.
Are these courgette cookies suitable for lunchboxes?
That depends whether your school has a nut free policy or not. If you need to make these nut free you can add extra oats instead of the ground almonds.
Otherwise they’re a great lunchbox filler - especially if you’re looking for a low sugar treat.
Can these be frozen?
Yes. These courgette cookies are suitable for the freezer.
Allow them to cool completely first.
To stop them from sticking together freeze on a tray for one hour before transferring to a freezer box or bag. Alternatively you can place a little piece of greaseproof paper between each cookie.
Don’t forget to label and date your freezer box or bag. It’s surprisingly hard to remember what you made a month or so down the line!
What ingredients do you need to make these cookies?
For full ingredients list, quantities and instructions scroll down to the recipe card at the end of this post.
Here’s what you’ll need:
- 1 medium courgette
- Ground almonds
- Wholemeal flour (or plain)
- Baking powder
- Ground cinnamon
- Apple puree
- Coconut oil, melted
- Raisins or other small dried fruit
Do you need any special equipment?
Chances are you have the equipment you need to make these cookies in your kitchen already. Here's what you need:
More courgette recipes
If you love these courgette cookies you might like some of my other courgette recipes:
- potato and courgette soup
- chickpea and courgette curry
- courgette noodles
- chocolate courgette muffins
- zoats - courgette overnight oats
- spiced courgette chutney - on my other site Cook Veggielicious
Pin courgette cookies for later
How to make courgette cookies
If you have made this recipe I would love it if you’d leave a comment and rating below. Thank you!
Healthy courgette (zucchini) cookies
- 1 medium courgette around 120g, grated
- 50 g ground almonds
- 100 g oats
- 50 g plain or wholemeal flour
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 100 g apple puree
- 50 g coconut oil melted
- 70 g raisins or other small dried fruit
- Preheat your oven to 180°C (fan)/200°C/gas mark 6.
- Line a baking tray with non-stick baking paper.
- Grate your courgette over a sieve placed over a bowl. Use your hands to squeeze as much of the water out as you can and leave in the sieve for any extra water to drip away while you prepare the rest of the recipe.
- Mix 50g ground almonds, 100g oats and 50g wholemeal or plain flour together with 1 tsp baking powder and 1 tsp ground cinnamon in a mixing bowl. Using a whisk will help you to get it well combined.
- Add 100g apple puree, 50g coconut oil, melted, your grated courgette and 70g raisins.
- Stir until well combined.
- Use your hands to make into eight small balls, then flatten and place on a lined baking tray.
- Gently press the raisins into the cookies so they don’t burn.
- Bake for 15-18 minutes until turning golden brown on top.
- Allow to cool on the tray for 5 minutes then transfer to a wire cooling rack to cool. (Or eat them warm when they’re particularly delicious).
- Store in an airtight container.
- Best eaten within 2 days.
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