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
Scale
- 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