Double Chocolate Zucchini Cookies (Gluten Free, Vegan).

These double chocolate zucchini cookies are the perfect way to use up that garden zucchini! These are fudgy and delicious, and totally irresistible!

If your garden is overflowing with zucchini, you might be wondering what else you can make with it. I know some summers I’m practically begging people to take zucchini off my hands!

I love to make zucchini bread, and zucchini cupcakes, and zoodles, but these double chocolate zucchini cookies are a new favorite of ours. It’s so fun to find ways to incorporate this green vegetable into our diets.

They are fudgy and delicious, and they taste like little mini chocolate cakes. My boys said, these should be called cake-cookies!

These work really well with gluten free flour, but if you are not gluten free, go ahead and use all-purpose flour, they will still be great!

Can I use coconut flour in this recipe?

I don’t recommend coconut flour – it works best in recipes that use eggs. The texture will be dry and dense if you use coconut flour.

Can I use oat flour to make these cookies?

I think a portion of oat flour would be fine! Use up to 3/4 cup. You can try to use more, but the texture may be very delicate, and they may fall apart if you use all oat flour.

How do I shred zucchini?

I like to grate my zucchini, but you could also use a food processor if that’s easier for you. I find that a grater works better for getting smaller shreds that blend into the batter more easily. Make sure to squeeze out all the excess liquid from the zucchini so the batter doesn’t get too wet.

The zucchini on the left in the photo below is fresh out of the grater, and the zucchini on the right has been drained of excess water.

What gluten free flour works best for zucchini cookies?

I love Namaste Perfect Flour Blend for cookies – it holds up very well and it’s easy to find. I get the big bag from Costco, but you can also find it at health food stores or other grocery stores.

Is there a substitute for vegan buttery spread?

I haven’t tried this recipe with shortening, but I know many of my readers use vegan palm shortening in their baking with great success. I don’t recommend trying any oils in this recipe. Using oil in cookies will result in cookies with an oily or brittle texture.

How do you make gluten free vegan chocolate zucchini cookies?

1. Cream the buttery spread and sugars. Add the applesauce and vanilla and continue to mix.
2. Add the dry ingredients and mix on low speed.
3. Stop the mixer and stir in the zucchini and chocolate chips.
4. Spoon onto cookie sheets and bake at 350 degrees for about 12-14 minutes.

How far apart should I space my cookies on a cookie sheet?

Space the cookies out in four rows of three, with about 1.5 – 2 inches of space in between them. If your cookie sheet is smaller, do four rows of two cookies.

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Double Chocolate Zucchini Cookies (Gluten Free, Vegan).

Chocolatey and rich, these zucchini cookies are hard to resist! A perfect dessert to pack in lunches.

Course Dessert

Cuisine Dairy Free, gluten free, vegan.

Keyword vegan zucchini recipes, zucchini cookies

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings 36

Calories 94 kcal

Author Kelly Roenicke

Ingredients

• 2/3 cup vegan buttery spread
• 1/2 cup light brown sugar
• 1/2 cup organic cane sugar
• 1/4 cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened cocoa powder
• 1 2/3 cups gluten free flour blend
• 3/4 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup shredded zucchini Squeezed to remove excess liquid
• 1 cup dairy free mini chocolate chips

US Customary - Metric

Instructions

1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
   

2. Place the vegan buttery spread and sugars in a mixing bowl and beat until smooth and combined.

3. Add the applesauce and vanilla extract, and mix until combined.

4. Stop the mixer and add the cocoa powder, gluten free flour blend, salt, and baking soda. Mix until well combined.

5. Stop the mixer and add shredded zucchini and the dairy free chocolate chips. Stir by hand.

6. Drop the cookies by rounded spoonfuls onto the cookie sheet. Leave about 1.5 inches between them. You should be able to fit about 12 cookies on a sheet. Set the remaining batter aside.
   

7. Bake at 350 degrees for 12-14 minutes.
   

8. Allow cookies to cool for 10 minutes on the sheet before moving them. Repeat steps 6 and 7 with remaining batter.
   

Recipe Notes

Nutrition facts are for one cookie.

Nutrition Facts

Double Chocolate Zucchini Cookies (Gluten Free, Vegan).

Amount Per Serving

Calories 94 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 107mg5%

Potassium 31mg1%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 8g9%

Protein 1g2%

Vitamin A 165IU3%

Vitamin C 0.5mg1%

Calcium 15mg2%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.