Bite into the ultimate chocolate chip cookie experience with soft and chewy gluten-free zucchini cookies! Loaded with oatmeal, chocolate chips, and a touch of maple syrup and cinnamon, they are hearty while being perfectly sweet. Easy dairy-free adaptations are included!
Preheat the oven to 350°F. Line baking sheets with parchment paper or use silicone baking mats.
Begin by grating the zucchini. Transfer to a paper towel or clean dish towel to gently blot and soak up excess moisture. Set aside.
In a large mixing bowl, beat together the softened butter, brown sugar, and sugar until light and creamy, about 3 minutes.
Add the egg, vanilla extract, and maple syrup. Beat until well combined.
Mix in the oatmeal, flour, baking soda, cinnamon, and salt. Once it is well mixed, stir in the grated zucchini and chocolate chips.
Use a medium cookie scoop (or heaping 1 1/2 tablespoons) to distribute heaping scoops about 2 inches apart on the prepared baking sheets.
Bake for 13-15 minutes, rotating the sheets halfway though, until the edges are set and middles just start to set. Cool on the baking sheets for 15 minutes before transferring to a wire rack to cool.
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Notes
Dairy-Free Adaptation
Substitute a vegan butter stick for the softened butter and reduce salt to 1/4 teaspoon. Use dairy-free chocolate chips, such as Enjoy Life, for the baking chips.Recipe adapted from Sally's Baking Addiction.