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gluten free double chocolate zucchini cookies

Double Chocolate Zucchini Cookies (Gluten Free, Vegan).

Kelly Roenicke
Chocolatey and rich, these zucchini cookies are hard to resist! A perfect dessert to pack in lunches.
5 from 1 vote
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Cuisine Dairy Free, gluten free, vegan.
Servings 30
Calories 118 kcal

Ingredients
 
 

Instructions
 

  • Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
  • Place the vegan buttery spread and sugars in a mixing bowl and beat until smooth and combined.
  • Add the applesauce and vanilla extract, and mix until combined.
  • Stop the mixer and add the cocoa powder, gluten free flour blend, salt, and baking soda. Mix until well combined.
  • Stop the mixer and add shredded zucchini and the dairy free chocolate chips. Stir by hand.
  • 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.
  • Bake at 350 degrees F for 12-14 minutes.
  • Allow cookies to cool for 10 minutes on the sheet before moving them. Repeat steps 6 and 7 with remaining batter.

Notes

Nutrition facts are for one cookie.
I don't recommend coconut flour for this recipe.
If you'd like to use some oat flour, you can use up to ¾ cup oat flour along with the gluten free flour blend. If you use all oat flour, the cookies may fall apart.

Nutrition

Calories: 118kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 0.4mgSodium: 129mgPotassium: 72mgFiber: 2gSugar: 10gVitamin A: 202IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword easy, fudgy
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