Description
Delicious and moist Gluten Free Zucchini Cookies made with a blend of gluten-free oat and almond flours, shredded zucchini, and natural sweeteners. These cookies feature a perfect balance of warm spices, semi-sweet chocolate chips, and crunchy walnuts, offering a wholesome treat that’s both satisfying and allergy-friendly.
Ingredients
Scale
Dry Ingredients
- 2 cups gluten-free rolled oats
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
- 2 tablespoons ground flaxseed
Wet Ingredients
- 1 cup finely shredded zucchini, excess moisture removed
- 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
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Prepare Zucchini: Shred zucchini using the small side of a box grater, discarding seeds for better texture. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture. Measure out 1 cup of drained zucchini for use in the recipe to avoid soggy cookies.
- Preheat Oven and Prepare Baking Sheets: Set the oven to 350°F (175°C). Line three baking sheets with parchment paper to prevent sticking and simplify cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free oat flour, rolled oats, almond flour, baking soda, cinnamon, nutmeg, sea salt, and ground flaxseed. This mixture forms the flavorful and gluten-free base for the cookies.
- Cream Butter and Sugars: In a large bowl, beat room temperature butter, peanut butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, roughly 2-3 minutes. Then incorporate egg, mashed banana, and vanilla extract until well combined. The banana adds sweetness and binds ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing on low speed just until combined. Fold in shredded zucchini, chocolate chips, and walnuts gently using a spatula to keep the batter tender.
- Shape Cookies: Using a cookie scoop or tablespoon, drop 2-tablespoon portions onto the prepared baking sheets, spacing about 2 inches apart. Slightly flatten with your palm (moistened with cold water to prevent sticking) to help even baking and spreading.
- Bake: Bake at 350°F (175°C) for 15-18 minutes until edges turn golden brown and centers look slightly soft. Rotate pans halfway through baking for even browning. Gluten free cookies firm up upon cooling.
- Cool: Let cookies rest on the baking sheets for 5 minutes to set. Then transfer to a wire rack to cool completely, ensuring they hold together well and maintain texture.
Notes
- Removing excess moisture from zucchini is crucial to prevent soggy cookies.
- Using a combination of oat and almond flours provides a soft yet sturdy texture.
- Banana adds natural sweetness and helps bind the dough without extra eggs.
- Moistening hands with cold water when flattening dough prevents sticking.
- Cookies will be soft when out of the oven but firm up as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
