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
Scale
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.
