Gluten Free Zucchini Oatmeal Cookies with Chocolate Chips.
Chewy and delicious gluten free zucchini oatmeal cookies are an easy cookie to make this fall!
Ingredients
- 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
Instructions
- 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.
Notes
Store leftover cookies in an airtight container. They should stay fresh for about 4-5 days.
Feel free to add dried fruit or seeds to this recipe. You could also use white chocolate chips or shredded coconut if you like.
Nutrition
Calories: 143kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 3gCholesterol: 1mgSodium: 104mgPotassium: 76mgFiber: 2gSugar: 12gVitamin A: 189IUVitamin C: 1mgCalcium: 15mgIron: 1mg
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