Nutmeg Ginger Zucchini Pistachio Cookies

If you ask me, zucchini cookies are already pretty great on their own.

These unique treats take a clever twist by adding chopped pistachios to the mix, creating a cookie that’s both familiar and a little different. The garden-fresh zucchini keeps these cookies soft and moist, while the nuts add just the right amount of crunch.

They’re the kind of cookies that make people say “Wait, there’s zucchini in these?” before reaching for a second one. The mild sweetness and nutty flavor work together in a way that just makes sense.

It’s a creative way to use up summer zucchini, and these cookies make a perfect afternoon snack or lunchbox treat.

What Kind of Zucchini Should I Use?

For these cookies, medium-sized zucchini are your best bet since they tend to have fewer seeds and more flesh than larger ones. Look for zucchini that are firm to the touch and about 6-8 inches long – the really big ones can be watery and less flavorful. After grating your zucchini, give it a gentle squeeze with paper towels or a clean kitchen cloth to remove excess moisture, which could make your cookies too wet. If you’re shopping out of season, you can actually use frozen shredded zucchini – just thaw it completely and squeeze out the extra water before adding it to your cookie dough.

Options for Substitutions

These cookies are pretty adaptable and work well with several substitutions:

• Oats: If you don’t need the cookies to be gluten-free, regular rolled and quick oats work perfectly. Just make sure to keep the same ratio of rolled to quick oats for the right texture.
• Almond flour: You can swap almond flour with other nut flours like cashew or hazelnut flour. If nuts aren’t your thing, try oat flour instead – just note that the cookies might be slightly less moist.
• Flaxseed meal: Ground chia seeds work great as a 1:1 replacement. You could also use 2 tablespoons of applesauce, though this might make the cookies slightly softer.
• Coconut oil: Any neutral-flavored oil works here, like melted vegan butter or canola oil. If you’re not dairy-free, regular melted butter is fine too.
• Pistachios: Feel free to use any nuts you have on hand – walnuts, pecans, or almonds would all taste great. You can even skip the nuts entirely if you prefer.
• Dairy-free chocolate: Regular chocolate chips work if you don’t need the cookies to be dairy-free. You could also try dried cranberries or raisins for a different twist.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini cookies is dealing with excess moisture – be sure to thoroughly squeeze out the shredded zucchini using a clean kitchen towel or cheesecloth, as too much water will make your cookies spread too thin and become cake-like. A common error is rushing to remove the cookies from the baking sheet right after baking – these delicate gluten-free cookies need at least 5-10 minutes to set properly on the pan before transferring to a cooling rack. When measuring the almond flour and oats, avoid packing them into the measuring cup as this can lead to dense, dry cookies – instead, use the spoon-and-level method for accurate measurements. For the best texture, make sure your melted coconut oil isn’t too hot when mixing it with the other ingredients, as this can melt the chocolate pieces prematurely and affect the overall cookie structure.

What to Serve With Zucchini Pistachio Cookies?

These healthy-ish cookies are perfect for afternoon tea or as an after-school snack with a cold glass of oat milk or almond milk. Since they’re packed with zucchini and nuts, they make a great breakfast cookie paired with your morning coffee or a warming chai tea latte. For a cozy dessert setup, try serving them slightly warm with a scoop of dairy-free vanilla ice cream or coconut yogurt on the side. If you’re putting together a cookie platter, these work really well alongside other naturally sweetened treats like banana bread or oatmeal raisin cookies.

Storage Instructions

Counter Storage: These zucchini pistachio cookies stay fresh at room temperature for about 2-3 days when kept in an airtight container. Just place a piece of paper towel in the bottom of your container to absorb any extra moisture from the zucchini – this helps keep them nice and chewy!

Refrigerate: Pop these cookies in an airtight container in the fridge and they’ll stay good for up to a week. The cool temperature helps maintain the moisture from the zucchini without making them soggy. Layer them with parchment paper to prevent sticking.

Freeze: These cookies are perfect for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. When you’re craving one, just take it out and let it thaw at room temperature for about 30 minutes.

Preparation Time	30-45 minutes
Cooking Time	18-20 minutes
Total Time	48-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 40-50 g
• Fat: 150-160 g
• Carbohydrates: 300-320 g

Ingredients

• 1 cup gluten-free rolled oats
• 1/2 cup gluten-free quick oats
• 1 cup almond flour or ground almonds
• 2 tablespoons flaxseed meal
• 1/2 teaspoon nutmeg
• 1/2 teaspoon ginger powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tablespoons vanilla extract
• 1/2 cup coconut oil, melted
• 1 cup shredded zucchini
• 1 cup dairy-free chocolate pieces
• 1/2 cup chopped pistachios

Step 1: Preheat Oven and Prepare Baking Sheets

Start by preheating your oven to 350°F (175°C) and position the rack in the center.

Line two cookie sheets with parchment paper.

This will ensure your cookies bake evenly and won’t stick to the trays.

Step 2: Mix Dry Ingredients

In a large mixing bowl, combine the gluten-free oatmeal, quick cooking oatmeal, almond powder, ground flax seeds, nutmeg, ginger, baking soda, and salt.

Stir until the dry ingredients are evenly distributed.

Set this mixture aside, as you will be adding it later.

Step 3: Blend Wet Ingredients

In a separate bowl, use an electric mixer to blend the brown sugar, sugar, vanilla, and melted coconut oil for 2 minutes.

This should create a smooth, cohesive mixture.

The electric mixer will help to thoroughly incorporate the ingredients.

Step 4: Add Zucchini

Prepare the zucchini by patting the grated strands dry using a clean tea towel or absorbent paper to remove excess moisture.

This step is important to avoid excess liquid in your cookies.

Fold the grated zucchini into the wet mixture using a spatula and mix well.

Step 5: Combine Ingredients and Chill Dough

Incorporate the dry ingredients and chocolate chunks into the wet mixture, ensuring everything is well mixed together.

Cover the bowl and refrigerate the cookie dough for 1 hour.

This chilling step is essential to prevent the cookies from flattening too much during baking.

Step 6: Form and Decorate Cookies

After chilling, take the dough out of the fridge.

Use your hands or a small ice cream scoop to form dough balls, each about 2 tablespoons in size.

Lightly press the tops of the dough balls into finely chopped pistachios to adhere.

Place the prepared dough balls on the lined baking sheets, leaving about 2 inches of space between each to allow for spreading during baking.

Step 7: Bake the Cookies

Bake each sheet of cookies one at a time for 18 to 20 minutes until the bases of the cookies are golden brown.

The cookies may not look fully baked on top, but they will firm up as they cool.

Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.