Kid's Fruit + Vegetable Cookies

Like most parents, I run out of snack ideas for my little one fairly easily. Our family focuses heavily on vegetables, so I try to give our son as much exposure as possible so he grows up enjoying the taste. Currently, he is 10 months old and is a fairly good eater so I am always looking for healthy things for him to snack on that are quick and easy. He does not like to be spoon fed, so anything I make for him typically has to be something he can hold and feed himself. We do a lot of cut up fruits and vegetables both fresh and dehydrated, some rice cakes here and there, but I wanted to try to bake something that he could hold himself that still emphasized well rounded nutrition. Enter the pumpkin and zucchini "cookies". These are gluten free, dairy free, vegan, and added sugar free, so they are truly appropriate for kiddos at any point on the food introduction timeline.  My son absolutely loved them, and I actually enjoyed a few as well. They kept well stored in a glass container, and we finished them all by the end of the week. 


  • 1.5 cups grated organic zucchini
  • 1 tsp. vanilla (optional)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup melted organic coconut oil
  • 1/4 cup unsweetened organic applesauce
  • 1/2 c. organic pumpkin purée
  • 2 eggs*
  • 1/2 tsp. cinnamon
  • 1.5 cups gluten free flour
  • 3/4 cup almond meal
  • 1/4 gluten free oats
  • 1/4 cup shredded coconut (optional)
  • 1/4 cup organic raisins (optional)
  • pinch of salt

*eggs can be used, but for a vegan option combine 2 tbs. flaxseed meal + 5 tbs. water)


  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. In a large mixing bowl, whisk together oil, applesauce, eggs*, zucchini, and pumpkin. Add vanilla, baking soda, baking powder, and cinnamon. Lastly add almond meal, gluten free flour, gluten free oats, shredded coconut, raisins, and whisk again to combine. The batter should be somewhat thick.
  3. Using a spoon, create little dough balls and press onto the parchment paper. Bake for approximately 15 minutes until golden brown. 
  4. Allow to cool for 10 minutes, and enjoy!