If you’re on the lookout for a delightful way to sneak some veggies into your treats, this Gluten Free Zucchini Cookies Recipe is an absolute game changer. These cookies are soft, moist, and packed with wholesome ingredients that blend the subtle freshness of zucchini with the rich flavors of cinnamon, nutmeg, and chocolate. Perfect for those gluten-free days or anytime you want a cookie that’s just a little more special, this recipe balances nutrition and indulgence beautifully. Plus, the combination of oat and almond flour gives these cookies a fantastic texture without any gluten involved.
Ingredients You’ll Need
This recipe calls for simple, but carefully chosen ingredients that each play a vital role in crafting these delicious cookies. From nourishing flours to fresh produce and spices, every item supports both texture and flavor to make sure each bite is delightful.
- Finely shredded zucchini: Removing moisture is key to keeping your cookies from becoming soggy while adding natural moisture and subtle veggie goodness.
- Gluten-free rolled oats: These add chewiness and a hearty base that keeps the gluten-free texture spot on.
- Gluten-free oat flour: A gentle flour that maintains softness and lightness in the cookies.
- Almond flour: Adds a mild nutty flavor and helps create a tender crumb.
- Creamy peanut butter (or nut/seed butter of choice): Brings richness and a hint of savory balance to the sweetness.
- Unsalted butter, room temperature: Essential for moisture and that perfect cookie softness.
- Granulated sugar and brown sugar: The duo offers sweetness and a touch of caramel notes from the brown sugar.
- Large egg: Acts as a binder, ensuring your dough holds together.
- Ripe banana, mashed: Naturally sweet and helps with binding, cutting down on refined sugar needs.
- Vanilla extract: Enhances all the flavors with its warm, fragrant touch.
- Baking soda: Provides lift, helping cookies rise just right.
- Ground cinnamon and nutmeg: Classic spices that elevate the zucchini’s subtle flavor to something truly comforting.
- Sea salt: Balances sweetness and intensifies flavors overall.
- Semi-sweet chocolate chips: Little pockets of melt-in-the-mouth joy in every bite.
- Chopped walnuts: Adds crunch and a toasty flavor contrast.
- Ground flaxseed: Boosts nutrition and adds a slightly nutty note, enhancing texture too.
How to Make Gluten Free Zucchini Cookies Recipe
Step 1: Prepare Your Zucchini
First things first, shred your zucchini finely and squeeze out as much moisture as you can. This step is crucial for preventing sogginess and keeping the cookies neat and firm. It might seem like an extra effort, but trust me, it makes all the difference in how well your cookies hold together and bake evenly.
Step 2: Get Your Oven and Baking Sheets Ready
Preheat the oven to 350°F (175°C) and line three baking sheets with parchment paper. This setup ensures your cookies won’t stick, and cleanup will be a breeze afterward — always a win in my books.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together your gluten-free oat flour, oats, almond flour, baking soda, cinnamon, nutmeg, salt, and ground flaxseed. Combining these first helps spread out all the flavors evenly. Plus, the blend of oat and almond flours gives you that perfect cookie texture that gluten-free often struggles with.
Step 4: Cream Butter, Nut Butter, and Sugars
In a separate large bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar until fluffy and pale, usually around 2 to 3 minutes. This step creates a light and airy base, making your cookies tender and moist.
Step 5: Incorporate Egg, Banana, and Vanilla
Add the egg, mashed banana, and vanilla extract to the creamed mixture and mix well. The banana introduces natural sweetness and moisture, while the egg helps bind everything, making sure the gluten free zucchini cookies come out perfectly chewy.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet and mix on low speed until just combined. Here, gently fold in your shredded zucchini, chocolate chips, and walnuts. This gentle folding ensures the cookies stay tender and don’t turn dense.
Step 7: Form and Bake Your Cookies
Using a cookie scoop or tablespoon, drop 2-tablespoon portions onto the prepared sheets, spacing them about two inches apart. Flatten each cookie slightly with a water-moistened hand to help them bake evenly. Bake for 15-18 minutes or until edges turn golden while centers remain a bit soft. Rotate trays halfway through for even baking perfection.
Step 8: Cool Before Enjoying
Once baked, let your gluten free zucchini cookies rest on the sheets for five minutes before transferring to a wire rack to cool completely. This step lets the cookies set properly, helping them hold their shape when you dig in.
How to Serve Gluten Free Zucchini Cookies Recipe
Garnishes
A light dusting of powdered sugar or a drizzle of melted dark chocolate can add an elegant finish. You might even sprinkle a few extra chopped walnuts or a pinch of cinnamon on top to keep things cozy and inviting.
Side Dishes
These cookies pair wonderfully with a fresh cup of herbal tea or a glass of cold almond milk. They’ve also been known to star alongside a dollop of Greek yogurt for an elevated breakfast or snack option.
Creative Ways to Present
Try stacking these zucchini cookies on a pretty plate tied with a rustic ribbon for gifting. You could also sandwich them with a smear of your favorite nut butter or cream cheese frosting for an exciting twist that will wow guests.
Make Ahead and Storage
Storing Leftovers
Store leftover Gluten Free Zucchini Cookies in an airtight container at room temperature for up to five days. This keeps them fresh and soft, ready whenever you need a healthy-ish sweet bite.
Freezing
These cookies freeze beautifully. Place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or warm briefly in the oven for that fresh-baked feel.
Reheating
If you want to revive the warm, just-out-of-the-oven vibe, pop your cookies in a 300°F oven for about 5 minutes. This will soften them up and melt those chocolate chips to perfection.
FAQs
Can I substitute the peanut butter with something else?
Absolutely! You can use any nut or seed butter like almond, cashew, or sunflower seed butter to suit dietary needs or flavor preferences. Just make sure it’s creamy for the best mixing.
Do I have to peel the zucchini?
There’s no need to peel zucchini as the skin is thin and adds extra nutrients and a bit of color. Just be sure to remove seeds if they’re large to keep the texture smooth.
Will these cookies be very sweet?
They strike a lovely balance—naturally sweetened with banana and sugars, but the richness of peanut butter and the subtle earthiness of zucchini keep the sweetness in check, making them perfect for a wholesome treat.
Can I make these cookies vegan?
Yes, with a few tweaks! Use a flax or chia egg in place of the chicken egg and swap out butter for a plant-based alternative. The result will still be deliciously moist and flavorful.
Are these cookies suitable for kids?
Definitely! Kids usually love the sweetness and chocolate chips, and the hidden veggies mean you’re sneaking in some extra nutrition without losing the fun of cookie time.
Final Thoughts
There’s something truly special about this Gluten Free Zucchini Cookies Recipe—it’s a delicious, nourishing way to enjoy a treat that doesn’t compromise on taste or texture. Whether you’re catering to gluten sensitivities or just craving a cookie with a wholesome twist, these zucchini cookies are bound to become a favorite in your kitchen. So, grab some zucchinis, gather your ingredients, and dive into making these comforting, flavorful delights. You won’t regret it!
Print
Gluten Free Zucchini Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 43 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These Gluten Free Zucchini Cookies are a delicious, moist, and tender treat made with shredded zucchini, gluten-free oats and flours, nut butter, and natural sweeteners. Perfect for a healthy snack or dessert, these cookies incorporate wholesome ingredients like almond flour, ground flaxseed, and bananas for added nutrition, while being free from gluten to suit dietary restrictions. The combination of spices, chocolate chips, and walnuts adds delightful flavor and texture, baked to golden perfection in the oven.
Ingredients
Vegetables and Fruits
- 1 cup finely shredded zucchini, excess moisture removed
- 1 ripe banana, mashed
Flours and Grains
- 2 cups gluten-free rolled oats
- 1 cup gluten-free oat flour
- 1/2 cup almond flour
- 2 tablespoons ground flaxseed
Fats and Butters
- 1/2 cup creamy peanut butter (or nut/seed butter of choice)
- 1/2 cup unsalted butter, room temperature
Sweeteners
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
Eggs and Dairy
- 1 large egg
Flavorings and Spices
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt
Add-ins
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped walnuts
Instructions
- Prepare the Zucchini: Shred zucchini using the small side of a box grater after removing the seeds for better texture. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible, preventing soggy cookies. Measure out 1 cup of drained zucchini.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper to avoid sticking and facilitate clean-up.
- Mix Dry Ingredients: In a medium bowl, whisk together gluten-free oat flour, rolled oats, almond flour, baking soda, ground cinnamon, ground nutmeg, sea salt, and ground flaxseed. This forms the dry base for the cookie batter.
- Cream Butter and Sugars: In a large bowl, beat room temperature unsalted butter, peanut butter, granulated sugar, and brown sugar using an electric mixer until the mixture becomes light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Add the egg, mashed banana, and vanilla extract to the butter and sugar mixture. Mix until all ingredients are thoroughly combined, helping bind the mixture and add natural sweetness.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture on low speed until just combined to avoid overmixing and maintain tenderness.
- Fold in Zucchini, Chocolate Chips, and Walnuts: Use a spatula to gently fold in the shredded zucchini, semi-sweet chocolate chips, and chopped walnuts until evenly distributed but dough remains tender.
- Shape Cookies: Using a cookie scoop or tablespoon, drop 2-tablespoon portions of dough about 2 inches apart on the prepared baking sheets. Slightly flatten each cookie with a slightly moistened palm to prevent sticking and help even baking.
- Bake: Bake the cookies in the preheated oven at 350°F (175°C) for 15-18 minutes. The edges should turn golden brown while the centers remain slightly soft. Rotate baking sheets halfway through baking for even browning.
- Cool: Let the cookies rest on the baking sheets for 5 minutes post-baking to set their structure, then transfer to a wire rack to cool completely before serving or storing.
Notes
- Removing excess moisture from zucchini is essential to prevent soggy cookies.
- Use gluten-free oats and flours to maintain gluten-free status.
- Mashing a ripe banana adds natural sweetness and helps bind the dough.
- Moistening your hand before shaping cookies helps prevent sticking.
- Cookies will firm up further as they cool; avoid overbaking to maintain softness.
- Walnuts can be omitted or substituted with other nuts or seeds if desired.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
