Description
These Gluten Free Zucchini Cookies are a deliciously moist and healthy treat made with shredded zucchini, gluten-free oats, and almond flour. Featuring natural sweeteners like banana and a mix of warm spices, these cookies are perfect for anyone seeking a gluten-free dessert with a tender texture and rich flavor. They combine the goodness of vegetables with the comfort of classic cookies, baked to golden perfection for a soft center and crisp edges.
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, removing seeds first. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove as much moisture as possible. Measure out 1 cup of drained zucchini.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 350°F (175°C). Line three baking sheets with parchment paper to prevent sticking and ease 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. These create a gluten-free base with warm flavors.
- Cream Butter and Sugars: In a large bowl, beat unsalted butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes using an electric mixer. Add the egg, mashed banana, and vanilla extract and mix until well combined to add sweetness and binding.
- Combine Wet and Dry Mixtures: Gradually add dry ingredients into the wet mixture, mixing on low speed until just combined. Fold in shredded zucchini, chocolate chips, and walnuts gently with a spatula to maintain tenderness.
- Shape Cookies: Using a cookie scoop or tablespoon, drop 2-tablespoon portions of dough onto baking sheets spaced about 2 inches apart. Slightly flatten each cookie with a moistened palm to encourage even baking.
- Bake: Bake at 350°F for 15-18 minutes until edges are golden brown but centers remain slightly soft. Rotate baking sheets halfway through baking for even browning.
- Cool: Let cookies rest on baking sheets for 5 minutes before transferring to wire racks to cool completely to set their structure and prevent breakage.
Notes
- Removing excess moisture from zucchini is crucial to avoid soggy cookies.
- You can substitute almond flour with other nut flours if preferred.
- For a nut-free version, replace peanut butter with seed butter and omit walnuts.
- Cooling cookies completely helps them firm up and improves texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
