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 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.
Do you need to drain the excess water from the shredded zucchini?
I recommend doing that! It’s easier to control the wetness of the dough if you drain off the excess water.
What type of gluten free flour should I use for these zucchini oatmeal cookies?
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.
Can I freeze this cookie dough?
Yes, you can freeze this 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.
What can I use instead of chocolate chips?
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!
Can I make this batter ahead of time?
I don’t recommend that, because of the water content of the zucchini. It may cause some separation of the batter. It’s best to just make this batter and bake it right away.
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Gluten Free Zucchini Oatmeal Cookies with Chocolate Chips.
Chewy and delicious gluten free zucchini oatmeal cookies are an easy cookie to make this fall!
- 1 Tablespoon flax seed meal
- 3 Tablespoons water
- 1/2 cup vegan buttery spread
- 1/2 cup light brown sugar
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup shredded zucchini water squeezed out
- 1 cup gluten free flour blend I used Namaste Perfect Flour Blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 1/2 cups gluten free old fashioned oats
- 1 cup dairy free chocolate chips
- 1 1/2 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.
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.