These gluten free zucchini oatmeal cookies are so soft and chewy! These treats are a great way to get some extra veggies into your kids. An easy vegan and gluten free dessert recipe that’s great for packing in lunches.
If you’re still wondering what to do with extra garden zucchini, this is the recipe for you!
I know that at this point, I’ve made chocolate zucchini muffins, vegan zucchini bread, and eaten a lot of zucchini sauteed with onions and peppers. There are lots and lots of ways to use up zucchini – baking with it is a great way to sneak it into your diet.
These gluten free zucchini oatmeal cookies are chewy, delicious, and loaded with chocolate chips. They’re a fun dessert to make with your kids. And if you’re interested in getting extra veggies into your family, you might like to try these sweet potato oatmeal cookies, too!
- Zucchini – You’ll want to shred the zucchini and then I recommend squeezing out the excess water. It’s easier to control the wetness of the dough if you drain off the excess water.
- Gluten Free Flour Blend – I recommend a gluten free flour blend, like Namaste Perfect Flour. Any gluten free blend that you like should be okay, but please don’t try coconut flour or almond meal, as the texture of these cookies will be very different if you use those grain free flours.
- Certified Gluten Free Oats – If you can’t have gluten, please make sure you buy certified gluten free oats. Regular oats may be contaminated with wheat. There are may brands of certified gluten free oats. One brand to try is GF Harvest, which is available on Amazon.
- Dairy Free Chocolate Chips – We like Enjoy Life Chocolate Chips, but there are other dairy free brands to choose from. Use the brand that works for your dietary needs.
If you would rather not use chocolate chips in this recipe, go ahead and use any add-in you like! Pumpkin seeds, raisins, dried cherries, you name it! You could also use a mix of regular chocolate chips and white chocolate chips.
How to Freeze this Dough
You can freeze this cookie dough. Just drop the dough by rounded tablespoons onto the cookie sheet, and pop the cookie sheet into the freezer. Freeze until firm, then remove the dough balls and place in a freezer bag. You should be able to store them in the freezer for up to three months.
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Gluten Free Zucchini Oatmeal Cookies with Chocolate Chips.
- 1 Tablespoon flax seed meal
- 3 Tablespoons water
- ½ cup vegan buttery spread
- ½ cup light brown sugar
- ½ cup sugar
- ½ teaspoon vanilla extract
- ½ cup shredded zucchini water squeezed out
- 1 cup gluten free flour blend I used Namaste Perfect Flour Blend
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups gluten free old fashioned oats
- 1 cup dairy free chocolate chips
- 1 ½ teaspoons sea salt flakes for topping optional
- Place the flax seed meal and the water in a small cup and let it sit until it forms a gel, about 5 minutes.
- Place the vegan buttery spread, sugar, and brown sugar in a mixing bowl, and beat on medium speed until well combined.
- Add the vanilla extract, flax egg replacers, and shredded zucchini and mix on low speed.
- Add the gluten free flour, baking soda, and sea salt, and mix on low speed until combined.
- Add the gluten free oats and chocolate chips and stir by hand.
- Place the dough in the refrigerator to chill for about 30 minutes.
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.
- Drop the dough by rounded tablespoons on the cookie sheets. You should be able to fit 12 cookies on each sheet. Flatten the dough slightly with the back of a spoon. Sprinkle on salt flakes if desired.
- Bake at 350 degrees for 11-13 minutes. Allow to cool on the cookie sheets before moving.