These gluten free zucchini cookies combine the best of both worlds – hidden veggies and a chocolate chip cookie experience. With oats and almond flour forming the base, they’re naturally gluten-free while staying soft and chewy.
This recipe addresses sogginess and lack of nutrition in cookies while offering easy adaptations for various dietary preferences and providing convenient freezing options.
Getting the moisture balance right with zucchini cookies can be tricky. I’ve spent countless batches figuring out how to properly prep the zucchini so these don’t turn into soggy disappointments. The secret is in how you drain the shredded zucchini.
These easy zucchini cookies stay soft for days and take just 20 minutes to prep. If you’re looking for another nutrient-packed gluten-free treat, my Gluten Free Chocolate Oatmeal Cookies make a great alternative when zucchini isn’t in season. Kids won’t even notice they’re eating vegetables!
Table of contents
Dietary Considerations
- This recipe is gluten-free as it uses oat flour and almond flour instead of wheat flour.
- The recipe is not dairy-free due to butter content.
- This recipe is not vegan because it contains eggs and butter.
- The recipe is vegetarian-friendly with no meat products.
- This recipe is not nut-free due to almond flour, peanut butter, and walnuts.
Why You Will Love This Recipe
- Secretly Nutritious Treat These gluten free zucchini cookies sneak vegetables into a sweet treat without anyone knowing. The moisture from properly drained zucchini creates an irresistibly soft texture while adding fiber and nutrients.
- No Soggy Cookies The recipe’s technique of thoroughly squeezing the zucchini removes excess water, giving you perfectly chewy centers with slightly crisp edges. This crucial step prevents the common problem of soggy zucchini baked goods.
- Freezer-Friendly Convenience These gluten free zucchini cookies freeze beautifully for up to 3 months. You can also freeze the raw dough in pre-portioned balls to bake fresh cookies whenever the craving hits – just add 2-3 minutes to the baking time.
- Family-Friendly Adaptations The recipe has built-in substitutions for various dietary needs beyond gluten-free. Swap butter for coconut oil (dairy-free), use sunflower seed butter instead of peanut butter (nut-free), or replace eggs with flax eggs (vegan).
Gluten Free Zucchini Cookies
- Prep Time: 20 minutes
- Cool Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 24 cookies 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
These gluten free zucchini cookies combine the best of both worlds – hidden veggies and a chocolate chip cookie experience. With oats and almond flour forming the base, they’re naturally gluten-free while staying soft and chewy.
Ingredients
- 1 cup finely shredded zucchini, excess moisture removed
- 2 cups gluten-free rolled oats
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 1/2 cup creamy peanut butter (or nut/seed butter of choice)
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
- 2 tablespoons ground flaxseed
Instructions
- Shred zucchini using the small side of a box grater, ensuring to remove the seeds first for better texture. Place the shredded zucchini in a clean kitchen towel or between layers of paper towels and squeeze firmly to eliminate as much moisture as possible. This moisture removal step prevents your gluten free zucchini cookies from becoming soggy and spreading too much during baking. You should measure 1 cup after draining.
- Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper to prevent sticking and make clean-up easier.
- In a medium bowl, whisk together the gluten-free oat flour, rolled oats, almond flour, baking soda, cinnamon, nutmeg, salt, and ground flaxseed. The combination of oat and almond flours creates an excellent texture base for your zucchini cookies without gluten, while the spices complement the vegetable flavor.
- In a large bowl, beat the room temperature butter, peanut butter, granulated sugar, and brown sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Then add the egg, mashed banana, and vanilla extract. Mix until everything is well combined. The banana adds natural sweetness while assisting in binding the cookies together.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. It’s important to fold in your prepared zucchini, chocolate chips, and walnuts using a spatula. Stopping when the ingredients are barely incorporated helps to keep your gluten free zucchini cookies tender.
- Using a cookie scoop or tablespoon, drop 2-tablespoon portions of dough onto the lined baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with your palm; moistening your hand with cold water first can help prevent sticking. Gluten free dough tends to spread less than regular dough, so this shaping helps your cookies bake more evenly.
- Bake your gluten free zucchini cookies at 350°F for 15-18 minutes until the edges become golden brown, while the centers should still look slightly soft. Rotate the baking sheets halfway through the baking time for even browning. Gluten free cookies typically require a few extra minutes in the oven compared to conventional cookies, but they will continue to firm up as they cool.
- After baking, let the cookies rest on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This resting period allows the structure of your gluten free zucchini cookies to set properly, preventing them from breaking apart if moved too soon.
Notes
- Combination of almond flour and oat flour gives better structure than using just one gluten-free flour. Ground flaxseed adds omega-3 fatty acids and acts as a binding agent in your cookies. The banana-zucchini mix brings moisture and natural sweetness.
- Properly squeezing out excess moisture from the zucchini is essential. This prevents the cookies from collapsing and ensures a chewy texture.
- Keep cookies in an airtight container at room temperature for up to 3 days. They can be stored in the refrigerator for up to 1 week. Baked cookies freeze well for up to 3 months; raw dough can be scooped into balls, flash-frozen, and stored for up to 2 months. Bake from frozen, adding 2-3 minutes to the baking time.
- This dough can be prepared a day ahead and refrigerated. Bring to room temperature for 30 minutes before baking, or bake directly from the refrigerator, adding 1-2 minutes to the baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
Ingredient Notes
- Zucchini: Shred using the small side of a box grater and remove seeds first. Squeeze out excess moisture in a kitchen towel – this prevents soggy cookies.
- Gluten-free rolled oats: These provide structure and a chewy texture. Make sure they’re certified gluten-free if you have celiac disease or serious gluten sensitivity.
- Oat flour: Use certified gluten-free for safety. You can make your own by blending gluten-free rolled oats in a food processor until fine.
- Almond flour: Adds moisture and a tender crumb. For nut allergies, increase the oat flour instead.
- Peanut butter: Helps bind ingredients while adding protein. Substitute sunflower seed butter for a nut-free option.
- Banana: Adds natural sweetness and moisture. Choose a ripe one with brown spots for best flavor.
- Vanilla extract: Enhances the sweet flavors. Pure extract has better flavor than imitation.
- Chocolate chips: Semi-sweet works best with the zucchini. Check that they’re gluten-free certified.
- Walnuts: Add crunch and healthy fats. Toast them lightly before adding for more flavor.
- Ground flaxseed: Adds binding power and nutrition. Store in the refrigerator to prevent rancidity.
Recipe Baking Tips
- If your zucchini cookies spread too much, pat shredded zucchini between paper towels twice to remove extra moisture before measuring.
- When cookies stick to the pan, cool them on the baking sheet for exactly 5 minutes before moving to a wire rack.
- If you need nut-free cookies, replace peanut butter with sunflower seed butter and increase oat flour by 2 tablespoons to maintain texture.
- For make-ahead convenience, freeze shaped cookie dough balls for up to 2 months and bake directly from frozen, adding 2-3 minutes to baking time.
- When edges brown too quickly during baking, rotate your pans between oven racks at the 7-minute mark for more even browning.
Serving Suggestions
Serve gluten free zucchini cookies with coffee or tea for breakfast. Try them with dairy-free ice cream or yogurt as dessert.
Use these cookies in trail mix by breaking into chunks. Add them crumbled over fruit salad or applesauce.
Top with coconut whipped cream or chocolate drizzle before serving. Dust with cinnamon or cocoa powder.
Recipe variations
- You can use dried cranberries in place of chocolate chips in these gluten free zucchini cookies. If you enjoy our Gluten Free Chocolate Oatmeal Cookies, this variation will be just as satisfying.
- Add 1 teaspoon of orange zest and 1/2 teaspoon of ginger to the dry ingredients. These flavors complement the zucchini wonderfully.
- Either coconut oil or vegan butter can replace the unsalted butter for a dairy-free option. If using coconut oil, measure 1/2 cup in solid form.
- Double the recipe to make 48 cookies instead of 24. Split the dough between 6 baking sheets and rotate them during baking.
Save This Recipe!
How to Store?
To keep your gluten free zucchini cookies fresh and delicious, follow these storage tips:
Room Temperature: Store cookies in an airtight container at room temperature up to 3 days. Place parchment paper between layers to prevent sticking.
Refrigeration: Place cookies in an airtight container in the refrigerator up to 1 week. Allow cookies to come to room temperature for 10 minutes before eating.
Freezing: Wrap baked cookies individually in plastic wrap or place with parchment paper between layers in a freezer-safe container up to 3 months. Freeze raw cookie dough balls on a baking sheet first, then transfer to a freezer bag up to 2 months. Bake frozen dough directly, adding 2-3 minutes to baking time.
Other Recipes You’ll Love
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Peanut Butter Cookies
- Rice Krispie Chocolate Chip Cookies
- Gluten-Free Snickerdoodle Cookies
You get gluten-free cookies to stick together by using butter (or non-dairy butter sticks) with shortening or oil. This gives more body to the dough and prevents spreading.
Gluten-free oat flour is best for moist cookies. It bakes soft with a creamy, earthy flavor and keeps cookies moist and tender.
You keep gluten-free cookies from crumbling with xanthan gum. It binds ingredients together when gluten is absent, preventing your cookies from falling apart.
The best gluten-free flours include brown rice flour, oat flour, corn flour, chickpea flour, coconut flour, tapioca flour, cassava flour, and tigernut flour.
Yes, you should add xanthan gum to gluten-free cookies. It provides stickiness that gluten-free goods lack, replacing elasticity and helping hold ingredients together.
If you enjoyed this gluten free zucchini cookies or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
