Soft & Chewy Gluten-Free Zucchini Cookies

Bite into the ultimate chocolate chip cookie experience with these soft and chewy gluten free zucchini cookies — yes, zucchini in a cookie, and yes, they're that good. Loaded with oatmeal, chocolate chips, and a touch of maple syrup and cinnamon, they're hearty, perfectly sweet, and a sneaky way to use up that garden zucchini. Easy dairy free adaptations included.

Prep Time 7

Cook Time 15

Total Time 22

Servings cookies

Author Melissa Erdelac

Ingredients

1 cup grated zucchini blotted dry
½ cup unsalted butter softened to room temperature
½ cup packed light brown sugar
½ cup granulated sugar
1 large egg room temperature
2 tablespoons pure maple syrup
1 ½ teaspoon vanilla extract
2 cups quick cooking oats certified gluten-free
1 cup gluten free all purpose flour I recommend Cup4Cup gluten-free flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet chocolate chips (I use ¼ cup mini chocolate chips and ¾ cup semi-sweet chips)

Instructions

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.
1 cup grated zucchini
In a large mixing bowl, beat together the softened butter, brown sugar, and sugar until light and creamy, about 3 minutes.
½ cup unsalted butter, ½ cup packed light brown sugar, ½ cup granulated sugar
Add the egg, vanilla extract, and maple syrup. Beat until well combined.
1 large egg, 2 tablespoons pure maple syrup, 1 ½ teaspoon vanilla extract
Mix in the oatmeal, flour, baking soda, cinnamon, and salt. Once it is well mixed, stir in the grated zucchini and chocolate chips.
2 cups quick cooking oats, 1 cup gluten free all purpose flour, ½ teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup semi-sweet 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.

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.

Nutrition