Gluten Free Zucchini Cookies with Chocolate Chips and Walnuts Recipe

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If you’ve ever wondered how to combine wholesome vegetables with irresistible sweet treats, then this Gluten Free Zucchini Cookies with Chocolate Chips and Walnuts Recipe is going to become your new best friend in the kitchen. These cookies are wonderfully moist, tender, and packed with a flavor punch from cinnamon and nutmeg, plus the rich goodness of chocolate chips and crunchy walnuts. They offer a perfect balance of texture and sweetness, all while being gluten free, so everyone at your table can enjoy these delights without worry. Trust me, once you try these, zucchini will never just be for savory dishes again!

Ingredients You’ll Need

The ingredients for this recipe are simple but thoughtfully chosen to create a balanced and delicious cookie. Each one plays a crucial role, from the texture and moisture to the rich flavors that make these gluten free zucchini cookies with chocolate chips and walnuts truly special.

• 1 cup finely shredded zucchini: Provides moisture and a subtle veggie sweetness while keeping the cookies tender.
• 2 cups gluten-free rolled oats: Adds chewiness and wholesome oat flavor for body.
• 1 cup gluten-free oat flour: Creates a soft crumb while maintaining gluten-free integrity.
• 1/2 cup almond flour: Brings a slightly nutty taste and delicate texture.
• 1/2 cup creamy peanut butter: Adds richness and depth of flavor; nut or seed butter alternatives work too.
• 1/2 cup unsalted butter, room temperature: Gives the cookies a luscious, tender crumb.
• 1/2 cup granulated sugar: Balances the natural sweetness from the zucchini and banana.
• 1/2 cup brown sugar, packed: Contributes moisture and caramel notes for warmth.
• 1 large egg: Provides structure and binds ingredients together.
• 1 ripe banana, mashed: Offers natural sweetness and helps keep the cookies soft.
• 1 teaspoon vanilla extract: Enhances overall flavor with a sweet aroma.
• 1 teaspoon baking soda: Ensures a nice rise and light texture.
• 1 teaspoon ground cinnamon: Adds cozy warmth and spice.
• 1/2 teaspoon ground nutmeg: Brings a subtle, nutty spice that complements the zucchini perfectly.
• 1/2 teaspoon sea salt: Balances sweetness and enhances flavor complexity.
• 1 cup semi-sweet chocolate chips: Provides melty, luscious pockets of chocolate.
• 1/4 cup chopped walnuts: Adds crunch and earthy nuttiness for textural contrast.
• 2 tablespoons ground flaxseed: Boosts nutrition and helps with binding moisture.

How to Make Gluten Free Zucchini Cookies with Chocolate Chips and Walnuts Recipe

Step 1: Prepare the Zucchini

Start by shredding the zucchini using the small side of your box grater, making sure to remove the seeds for better texture. Once shredded, place the zucchini into a clean kitchen towel or between paper towels and squeeze firmly to get rid of excess moisture. This step is essential because it keeps your cookies from becoming soggy or spreading too much during baking. Measure out 1 cup of the drained zucchini and set it aside.

Step 2: Get Your Oven Ready

Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper, which ensures the cookies won’t stick and makes cleanup far less of a hassle.

Step 3: Mix the Dry Ingredients

Grab a medium bowl and whisk together the gluten-free oat flour, rolled oats, almond flour, baking soda, cinnamon, nutmeg, salt, and ground flaxseed. This blend creates a great texture base without gluten, while the spices lend a lovely hint of warmth to complement the zucchini’s mild flavor.

Step 4: Cream the Butters and Sugars

In a large bowl, beat the unsalted butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until the mixture is light and fluffy—this usually takes about 2 to 3 minutes. Then, mix in the egg, mashed banana, and vanilla extract until combined. The banana not only sweetens naturally but also helps bind everything together.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry ingredient mixture to the wet bowl, mixing on low just until combined. Now, delicately fold in the shredded zucchini, chocolate chips, and chopped walnuts with a spatula. Folding gently ensures your cookies stay tender instead of toughening up.

Step 6: Shape the Cookies

Using a cookie scoop or a tablespoon, drop roughly 2-tablespoon-sized mounds of dough onto the baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie by pressing gently with your palm—if your hand is dampened with cold water, the dough won’t stick. Unlike traditional dough, gluten free dough spreads less, so this shaping step helps maintain an even bake.

Step 7: Bake to Perfection

Pop those trays in the oven for 15 to 18 minutes. Look for golden edges with centers that still appear a bit soft; this ensures they remain moist and chewy inside. For even browning, rotate your baking sheets halfway through. Remember, gluten free cookies often take a little longer to firm up but will solidify beautifully as they cool.

Step 8: Cool and Set

Once baked, let the cookies rest on the baking pans for about 5 minutes to allow their structure to firm up. Then transfer them onto a wire rack to cool completely before munching. This pause prevents them from crumbling or breaking apart when handled too soon.

How to Serve Gluten Free Zucchini Cookies with Chocolate Chips and Walnuts Recipe

Garnishes

For a fun finishing touch, sprinkle a few extra chopped walnuts or a dusting of cinnamon on top of these cookies. You could also melt a little dark chocolate and drizzle it over each cookie for an extra treat that looks as good as it tastes.

Side Dishes

These zucchini cookies pair wonderfully with a warm cup of herbal tea, coffee, or a glass of cold milk. For brunch, serve alongside fresh fruit or yogurt to turn them into a more complete and balanced snack.

Creative Ways to Present

Want to impress guests? Stack a couple of cookies with a smear of homemade whipped cream or dairy-free frosting sandwiched between for a delightful mini dessert. You can also shape the dough into bite-sized balls and freeze them for quick indulgences anytime.

Make Ahead and Storage

Storing Leftovers

Keep leftover Gluten Free Zucchini Cookies with Chocolate Chips and Walnuts Recipe fresh by storing them in an airtight container at room temperature. They should stay perfectly soft and delicious for up to 3 days.

Freezing

These cookies freeze very well! Arrange them in a single layer on a parchment-lined baking sheet and freeze until solid, then transfer to a sealed freezer bag. They keep for up to 3 months. When you’re ready, thaw at room temperature or warm slightly in a toaster oven.

Reheating

To bring back that freshly baked warmth, heat cookies for about 10-15 seconds in the microwave or a few minutes in a preheated oven at 300°F (150°C). Reheating revives the softness and melts the chocolate chips for pure bliss.

FAQs

Can I substitute the peanut butter for another nut or seed butter?

Absolutely! Almond butter, sunflower seed butter, or cashew butter work beautifully and provide their own unique flavor while keeping the texture creamy.

Do I have to peel the zucchini before shredding?

No need to peel it. The skin is thin and soft enough to blend right into the cookies, adding a lovely green fleck and extra nutrients.

What if I don’t have oat flour? Can I make it myself?

You sure can! Simply blitz gluten-free rolled oats in a food processor or blender until finely ground to create homemade oat flour.

Are these cookies suitable for kids?

Yes, these cookies are a hit with kids thanks to their sweet flavor, soft texture, and hidden veggies—a great way to sneak some extra nutrition.

How can I make these cookies vegan?

Swap the butter with a vegan alternative, use a flax egg instead of the chicken egg, and choose dairy-free chocolate chips to make this recipe entirely vegan-friendly.

Final Thoughts

This Gluten Free Zucchini Cookies with Chocolate Chips and Walnuts Recipe is a joyful way to enjoy garden-fresh zucchini wrapped up in a chewy, chocolate-studded cookie. The textures, flavors, and wholesome ingredients come together in a way that feels indulgent without guilt. Whether you’re baking for a crowd or a cozy snack, these cookies are sure to brighten your day and your taste buds. I can’t wait for you to try them and make them a regular in your recipe rotation!

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