Almond Flour Vegetable Cookies Recipe for Healthy Snacking

If you’re looking for a delicious, healthy snack that combines the goodness of vegetables with the rich, nutty flavor of almond flour, you’re in for a treat! These almond flour vegetable cookies are a fantastic alternative to traditional cookies, offering a gluten-free, low-carb option that’s packed with nutrients.

Perfect for anyone wanting to sneak more veggies into their diet without sacrificing taste, these cookies are crispy on the outside, tender on the inside, and loaded with wholesome ingredients.

Whether you’re hosting a tea party, looking for a quick snack, or wanting a creative way to feed kids more veggies, this recipe hits all the right notes. Plus, it’s easy to customize with your favorite vegetables and herbs.

Keep reading to discover why these almond flour vegetable cookies deserve a spot in your baking repertoire!

Why You’ll Love This Recipe

These cookies are more than just a tasty snack—they’re a perfect blend of nutrition and flavor. The use of almond flour not only makes them naturally gluten-free but also adds healthy fats and protein, making them more satisfying than regular cookies.

Vegetables like grated zucchini and carrot add moisture, subtle sweetness, and a boost of vitamins and fiber.

Another bonus? They are incredibly versatile.

You can tailor the vegetables and spices to suit your preferences or what you have on hand, making these cookies a go-to recipe for reducing food waste and experimenting with flavors. They’re great warm or at room temperature and store well for busy days.

For more healthy and creative vegetarian recipes, check out our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Ingredients

• 2 cups almond flour (finely ground)
• 1 cup grated zucchini (squeezed to remove excess moisture)
• 1/2 cup grated carrot
• 1/4 cup finely chopped spinach (optional)
• 1/4 cup finely chopped red bell pepper (optional for color and flavor)
• 1/4 cup nutritional yeast (for a cheesy, savory flavor)
• 2 large eggs (or flax eggs for vegan option)
• 2 tbsp olive oil (or melted coconut oil)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tsp dried herbs (such as oregano, thyme, or basil)
• Optional: 1/4 cup chopped walnuts or pumpkin seeds (for crunch)

Equipment

• Mixing bowls (medium and large)
• Grater (for zucchini and carrot)
• Measuring cups and spoons
• Baking sheet
• Parchment paper or silicone baking mat
• Spoon or cookie scoop
• Oven
• Kitchen towel or cheesecloth (for squeezing moisture from zucchini)

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to ensure the cookies don’t stick.
2. Prepare the vegetables: Grate the zucchini and carrot using a fine grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent soggy cookies.
3. In a large mixing bowl, combine the almond flour, nutritional yeast, garlic powder, onion powder, salt, black pepper, and dried herbs. Mix well to evenly distribute the spices.
4. Add the grated vegetables and chopped bell pepper and spinach (if using) to the dry ingredients. Stir to combine.
5. In a small bowl, beat the eggs (or prepare flax eggs by mixing 2 tbsp ground flaxseed with 6 tbsp water and letting it sit for 5 minutes). Add the olive oil to the eggs and whisk together.
6. Pour the wet ingredients into the dry mixture and stir until a dough forms. If the dough feels too wet, add a little more almond flour. If too dry, add a teaspoon of water at a time.
7. Fold in the nuts or seeds if you’re using them for added texture and nutrition.
8. Using a spoon or cookie scoop, drop tablespoon-sized dollops of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each slightly with the back of the spoon for even baking.
9. Bake for 15-18 minutes or until the edges are golden brown and the cookies are firm to the touch.
10. Remove from oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps them set and achieve the perfect texture.

Tips & Variations

“Squeezing out the moisture from the zucchini is key to preventing soggy cookies. Take your time with this step!”

• Vegan version: Use flax eggs instead of eggs and coconut oil or vegan butter for fat.
• Cheesy flavor: Add 1/4 cup vegan cheese shreds or more nutritional yeast for a stronger umami taste.
• Spice it up: Add a pinch of cayenne pepper or a dash of homemade chili powder for a smoky kick.
• Sweet version: Omit savory spices and add 1/4 cup maple syrup or honey, cinnamon, and chopped dried fruit instead of vegetables.
• Storage: Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer keeping.
• Mix-ins: Try pumpkin seeds, sunflower seeds, or chopped olives for different textures and flavors.

Nutrition Facts

Serving Suggestions

These almond flour vegetable cookies are incredibly versatile and delicious when paired with simple sides. Serve them warm with a dollop of vegan sour cream or your favorite plant-based dip for a savory snack.

They also make a great accompaniment to a fresh salad or soup, adding a crunchy, flavorful element to your meal.

For a quick on-the-go breakfast, pair these cookies with a smoothie or a cup of herbal tea. Kids love them as a lunchbox treat, especially when packed with their favorite veggies.

Don’t forget to experiment with spreading almond butter or avocado on top for added richness.

If you enjoyed this recipe, be sure to explore other creative snack ideas like our Banana Pancake Recipe Men Eat Vegan Too Made Easy or the crunchy Vegan Onion Ring Recipe That’s Crispy and Delicious.

Conclusion

Creating delicious, healthy snacks at home doesn’t have to be complicated, and these almond flour vegetable cookies are proof. They combine the nutritional benefits of fresh vegetables and almond flour into a delightful treat that suits a variety of dietary needs, including gluten-free and low-carb lifestyles.

Beyond their taste and texture, these cookies are a fun way to get creative in the kitchen and introduce more veggies into your diet without fuss. Whether you’re baking for your family, hosting friends, or just treating yourself, these cookies deliver flavor, nutrition, and satisfaction in every bite.

Don’t forget to bookmark this recipe and try out some of the other amazing vegetarian recipes on our site to keep your meals exciting and wholesome all year round!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Almond Flour Vegetable Cookies”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “These almond flour vegetable cookies are a healthy and delicious snack packed with veggies and nutty flavor. Perfect for a gluten-free treat that\u2019s easy to make.”, “prepTime”: “PT15M”, “cookTime”: “PT20M”, “totalTime”: “PT35M”, “recipeYield”: “12 cookies”, “recipeIngredient”: [“1 1/2 cups almond flour”, “1/2 cup grated zucchini, squeezed dry”, “1/2 cup grated carrot”, “1/4 cup finely chopped spinach”, “1/4 cup shredded cheddar cheese”, “1 large egg”, “2 tbsp olive oil”, “1 tsp baking powder”, “1/2 tsp garlic powder”, “1/4 tsp salt”, “1/4 tsp black pepper”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 350\u00b0F (175\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a bowl, mix almond flour and baking powder.”}, {“@type”: “HowToStep”, “text”: “Add grated zucchini, carrot, spinach, and cheese; stir well.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, whisk egg, olive oil, garlic powder, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients until a dough forms.”}, {“@type”: “HowToStep”, “text”: “Scoop dough onto a baking sheet lined with parchment paper.”}, {“@type”: “HowToStep”, “text”: “Flatten each cookie slightly with the back of a spoon.”}, {“@type”: “HowToStep”, “text”: “Bake for 18-20 minutes until golden brown.”}, {“@type”: “HowToStep”, “text”: “Let cool before serving.”}], “nutrition”: {“calories”: “110 kcal”, “proteinContent”: “4 g”, “fatContent”: “9 g”, “carbohydrateContent”: “3 g”}}