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Gluten Free Peanut Butter Banana Muffins

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

a metal muffin tin of gluten free peanut butter banana muffins next to a small wooden bowl of chocolate chips.

I love gluten free muffins for a quick breakfast or snack to pack in lunches. It's a bonus that they are so easy to make! I like to use parchment baking liners to make clean up simple.

If you are looking for more gluten free muffin recipes you might also enjoy my Gluten Free Banana Oat Muffins, Gluten Free Blackberry Oat Muffins, Gluten Free Cranberry Orange Muffins or these Gluten Free Apple Carrot Muffins recipes.

a metal muffin tin of gluten free peanut butter banana muffins with chocolate chips in them.
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Ingredients

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

Supplies

Substitutions

  • Raisins - you can replace the chocolate chips with raisins
  • Crunchy Peanut Butter - for some added crunch you can use crunchy peanut butter instead of smooth

Storage

Store the baked muffins in an air tight container for up to 5 days. If it's warm out I like to store mine in the refrigerator.

You can also freeze these muffins in a freezer safe container for up to a month.

Top tip

If your bananas are really ripe you will want to mash them before adding them to the mixing bowl. Super ripe bananas can be added right to the mixing bowl with the wet ingredients.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Peanut Butter Banana Muffins

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  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free peanut butter banana muffins are a great breakfast or snack on the go option. These gluten free banana muffins use creamy peanut butter and have chocolate chips in them. They are full of flavor and are delicious with a cup of coffee.

Ingredients

Scale

2 cups Gluten Free Flour
2 teaspoon Baking Powder
2 tablespoon Flaxseed Meal
1 teaspoon Sea Salt
½ teaspoon Ground Cinnamon
2 medium Bananas, very ripe
½ cup Brown Sugar
½ cup Creamy Peanut Butter
½ cup Unsalted Butter, melted
1 large Egg
¼ cup Milk
1 cup Semi-Sweet Chocolate Chips

Instructions

Preheat oven to 350 degrees.

Add bananas, brown sugar, peanut butter, melted butter, egg and milk to the bowl of your stand mixer. Beat until bananas are broken into little pieces. If the bananas aren't overripe you will need to mash them before adding them.

Add the gluten free flour, baking powder, flaxseed meal, salt and cinnamon to the wet ingredients. Blend until just combined. Add the chocolate chips and blend just until they are mixed into the batter.

Using a tablespoon place two heaping tablespoons in each cup of your muffin pan. I like to line my muffin tins for easy clean up.

Bake at 350 degrees for 20-22 minutes.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snacks
  • Method: Baking
  • Cuisine: Gluten Free

Frequently Asked Questions

Can you freeze these muffins?

Yes! I love to freeze these gluten free peanut butter banana muffins in a freezer safe container for up to a month. It makes it really easy to have a quick snack or breakfast ready to eat.

How do you make gluten free muffins rise?

Baking powder is key for making gluten free muffins rise. I like to use 1 teaspoon of baking powder for every cup of gluten free flour. This will help the muffins to be fluffy and light. It will also keep them from being too dense.

How do I store gluten free muffins?

They are best stored in an air tight container after they have cooled fully. They can be left out on the counter for 2 days, but after that I move them to refrigerator so they don't spoil. They can be stored in the refrigerator for up to 5 days.

Watermelon Cucumber and Feta Salad

This healthy recipe for watermelon cucumber and feta salad is a summer favorite! It's a refreshing salad with a zesty dressing that uses feta cheese. I love to make this side dish the day before so it's cold and ready to serve.

a light blue bowl of watermelon cucumber and feta salad with a wooden serving spoon.

One of my favorite parts of summer is fresh watermelon! This recipe combines the watermelon, the delicious cucumbers that are in season and has a zesty dressing that makes it a sweet and savory side dish option.

If you are looking for watermelon recipes you might also enjoy my Watermelon Lemonade or this Easy Frozen Watermelon Margarita Mocktail recipes.

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a small white bowl of watermelon cucumber feta salad next to a small wooden bowl of salt.

Ingredients

Instructions

In a large serving bowl combine the cubed watermelon, chopped cucumber, feta cheese and finely diced shallot.

In a small bowl or pint jar add the apple cider vinegar, lemon juice, lemon zest, olive oil, thyme, salt and pepper. Stir to combine.

Pour the dressing over the watermelon mixture. Stir to combine.

Refrigerate for 1 hour and serve cold.

Hint: I like to make this salad the day before so it's really cold and ready to serve with our meal. Store it in an air tight container in the refrigerator overnight or up to 5 days.

Substitutions

  • Honey Dew Melon - you can also make this salad with honey dew melon or a mixture with the watermelon
  • Lime Juice - you can substitute lime juice for the lemon juice in this recipe
  • Lime Zest - you can substitute lime zest for the lemon zest in this recipe
  • Avocado Oil - you can replace the olive oil with avocado oil or a mixture of that's what you have
  • Queso Fresco Cheese - you can crumble queso fresco into the salad rather than using feta cheese

Variations

  • Spicy - add a pinch of cayenne pepper to give this salad a little kick
  • Deluxe - add a mixture watermelon, honey dew and golden melon

Supplies

Storage

Store in an air tight container in the refrigerator for up to 5 days.

Top tip

The salad will get more juice from the watermelon and cucumber in the mixture as you store it. Use a slotted spoon to serve rather than pouring the juice out so the salad doesn't lose any flavor.

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Watermelon Cucumber and Feta Salad

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  • Author: Elaine VanVleck
  • Total Time: 15 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

This healthy recipe for watermelon cucumber and feta salad is a summer favorite! It's a refreshing salad with a zesty dressing that uses feta cheese. I love to make this side dish the day before so it's cold and ready to serve.

Ingredients

Scale

1 small Seedless Watermelon, rind removed and cubed (about 6 cups)
2 English Cucumbers, peeled and chopped
2 cups crumbled Feta Cheese
1 small Shallot, finely diced
¼ cup Apple Cider Vinegar
2 tablespoon Lemon Juice
1 tablespoon Lemon Zest
⅓ cup Olive Oil
½ teaspoon Dried Thyme
½ teaspoon Sea Salt
¼ teaspoon Coarse Ground Black Pepper

Instructions

In a large serving bowl combine the cubed watermelon, chopped cucumber, feta cheese and finely diced shallot.

In a small bowl or pint jar add the apple cider vinegar, lemon juice, lemon zest, olive oil, thyme, salt and pepper. Stir to combine.

Pour the dressing over the watermelon mixture. Stir to combine.

Refrigerate for 1 hour and serve cold.

  • Prep Time: 15 minutes
  • Category: Side Dish, Salads
  • Method: Mixing
  • Cuisine: Gluten Free

FAQ

What goes with watermelon feta salad?

This recipe for watermelon cucumber and feta salad is a great side dish with steak, burgers or chicken. It is a really versatile summer side dish!

How long will watermelon salad last in the fridge?

Store this salad in the refrigerator for up to 5 days.

How do I choose a ripe watermelon?

You want a watermelon that has deep colored stripes and a dull rind. A yellow spot is ideal for getting a sweet flavor to your watermelon. It's best if it has a hollow sound when you knock on the rind with your hand.

Do watermelon continue to ripen after picked?

No, watermelon are not like cantaloupe that will continue to ripen on your counter. With a watermelon you want to get a sweet and ripe melon at the store. You can not count on it ripen up some at home.

Gluten Free No Bake S'mores Pie

This Gluten Free No Bake S'mores Pie is the easiest summer dessert you can make without ever turning on the oven. A gluten free graham cracker crust is filled with a rich and creamy chocolate pudding filling, then topped with a light and fluffy marshmallow whipped cream topping and finished with milk chocolate shavings.

It has all the flavors of classic s'mores in a cold and creamy no bake pie that is perfect for summer gatherings, backyard cookouts, and any time you want a show stopping dessert with minimal effort.

a silver pie plate of gluten free no bake s'mores pie next to a silver serving spatula.

The best part about this gluten free no bake s'mores pie is how simple it is to put together. There is no baking, no complicated steps, and no special equipment beyond a stand mixer for the marshmallow topping.

Make it the night before and let it chill in the refrigerator so it is perfectly set and ready to slice when you need it.

If you love easy no bake summer desserts that look impressive and taste amazing, this is the recipe you have been looking for.

If you are looking for more cold dessert options you might also enjoy my Gluten Free No Bake Key Lime Pie, this Gluten Free No Bake Lemon Icebox Pie, my Gluten Free Strawberry Icebox Bars, or these Homemade Strawberry Banana Popsicles recipes.

You can find all my dessert recipes here: Gluten Free Dessert Recipes

a white plate with a slice of gluten free no bake s'mores pie next to a couple of pieces of Hershey's milk chocolate bar.
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Ingredients

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

Hint: I like to make this pie the day before so the chocolate pudding and the marshmallow topping are completely set when I serve this dessert.

Supplies

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Gluten Free No Bake S'mores Pie

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Diet: Gluten Free
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Description

A gluten free graham cracker crust filled with rich chocolate pudding and topped with a light and fluffy marshmallow whipped cream topping and milk chocolate shavings. This easy no bake s'mores pie comes together in 40 minutes and is the perfect summer dessert without turning on the oven.

Ingredients

Scale

Instructions

If using instant chocolate pudding you will whisk the pudding packets with milk until combined. Refrigerate for 15-20 minutes until the pudding starts to set up. Pour into the gluten free graham cracker crust. Refrigerate 30 minutes to set the pudding completely.

If using stovetop chocolate pudding follow the instructions for making the pudding. Then, pour the thickened pudding directly into the gluten free graham cracker pie crust. Let the pudding cool slightly and the put in the refrigerator to finish cooling.

In your stand mixer with the whisk attachment beat the marshmallow creme and whipping cream on medium high speed until medium stiff peaks forms, about 5-6 minutes. Spoon topping over chocolate pudding and top with chocolate shavings.

Refrigerate until ready to serve.

If you made this recipe please leave a star rating and comment below. It helps other readers find this recipe and means so much to me.

  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Pie, Dessert
  • Method: Mixing
  • Cuisine: American

If you make this Gluten Free No Bake S'mores Pie, I would love to see it! Leave a comment below and let me know how it turned out, or tag me on Instagram so I can see your creation. This is the kind of easy summer dessert that disappears fast, so save it to your favorite Pinterest board so you always have it ready when you need a no bake dessert that everyone will love!

Storage

Store covered in the refrigerator for up to 5 days. I think this pie is best on day two when the pudding and marshmallow topping have had time to cool completely and set up.

Top tip

Do not skip making this pie the day before you plan to serve it. The chocolate pudding needs time to set up completely and the marshmallow topping firms up beautifully overnight in the refrigerator. A pie made the day before slices cleanly and holds its shape on the plate, which makes for a much better presentation than a pie served the same day it is made.

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Frequently Asked Questions

What does s'mores stand for?

The word s'mores stands for 'some more'. For example, give me some more of that delicious pie. The first s'mores showed up in the 1920's as graham cracker sandwiches. They were a quick and easy treat to serve around a camp fire.

Are s'mores gluten free?

The classic s'mores made with regular graham crackers are not gluten free, but there are a few options for gluten free graham crackers to purchase now. For this pie I used a gluten free graham cracker crust.

Are marshmallows gluten free?

Not all marshmallows are gluten free! Be sure to read the label and look to see if the packaging says gluten free. The marshmallow creme fluff I used for this recipe is labeled gluten free.

Watermelon Lemonade

This easy recipe for watermelon lemonade is made with fresh watermelon. This homemade fruit drink is a refreshing nonalcoholic choice for summer. It is a great way to use up leftover watermelon! Simply blend it up to get watermelon juice and mix the ingredients together.

a glass pitcher and a glass tumbler of watermelon lemonade with fresh basil in it.

It seems like when I get a big seedless watermelon we can never quite finish it. So, blending it up, straining the juice and making lemonade is the perfect solution!

Watermelon lemonade is the perfect blend of sweet and tangy, making it a standout choice for hot summer days.

This refreshing drink combines the juicy flavor of ripe watermelon with the bright zest of fresh lemonade to create a cooling, nonalcoholic beverage that's both hydrating and delicious.

It's a fun and easy drink to whip up at home, offering a fruity twist on the classic lemonade. Ideal for picnics, backyard gatherings, or simply lounging in the sun, watermelon lemonade captures the essence of summer in every sip.

If you are looking for more refreshing summer drinks you might also enjoy my Easy Frozen Watermelon Margarita Mocktail, this Homemade Blackberry Lemonade, my Dunkin Copycat Brown Sugar Cream Cold Brew or my Strawberry Daiquiri Mocktail recipes.

a glass pitcher and a glass tumbler of watermelon lemonade next to chunks of fresh watermelon.
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Ingredients

Instructions

In a blender add cubed watermelon and lemon zest. Pulse until pureed. Pour the mixture through a fine mesh strainer into a batter bowl or large bowl.

In a microwave safe measuring cup or bowl heat water for 2 minutes. Add sugar and lemon juice. Stir until sugar is dissolved. Let cool.

In a large pitcher combine ice, the strained watermelon puree and the water mixture. Stir to combine. Serve immediately.

Supplies

Substitutions

  • Cantaloupe - you can substitute cantaloupe for watermelon
  • Lime Juice - you can use lime juice instead of lemon juice or a combination of both
  • Golden Melon - you can replace the watermelon with golden melon or honey dew melon. Or, use a mixture of melons.

Variations

  • Spicy - add a pinch of cayenne pepper to give this drink a bit of kick
  • Basil - muddle some fresh basil leaves in the pitcher
  • Healthier - only use ½ cup granulated sugar. It will be less sweet and more tart.

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

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Watermelon Lemonade

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 10 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This easy recipe for watermelon lemonade is made with fresh watermelon. This homemade fruit drink is a refreshing nonalcoholic choice for summer. It is a great way to use up leftover watermelon! Simply blend it up to get watermelon juice and mix the ingredients together.

Ingredients

Units Scale

Instructions

In a blender add cubed watermelon and lemon zest. Pulse until pureed. Pour the mixture through a fine mesh strainer into a batter bowl or large bowl.

In a microwave safe measuring cup or bowl heat water for 2 minutes. Add sugar and lemon juice. Stir until sugar is dissolved. Let cool.

In a large pitcher combine ice, the strained watermelon puree and the water mixture. Stir to combine. Serve immediately.

  • Prep Time: 10 minutes
  • Category: Drinks
  • Method: Blender
  • Cuisine: Gluten Free

Storage

If you aren't going to serve this drink right away mix everything together, but don't add the ice. Then right before serving you can add ice to the pitcher or just to the glasses.

Store in a sealed container in the refrigerator for up to 7 days.

Frequently Asked Questions

What happens when you mix watermelon and lemon?

You get a refreshing drink that is super hydrating and delicious. You could blend the watermelon and leave the pulp, but I prefer to drain it through a fine mesh strainer. Then add the lemon juice to get a non alcoholic summer drink.

What does watermelon lemonade taste like?

It is the perfect mixture of sweet and tangy. The watermelon and sugar make the drink have a sweet taste and then the lemon gives it just enough tartness.

What can I do with leftover watermelon?

Make watermelon lemonade. It's the perfect way to use up leftover cubed watermelon and have a refreshing drink to serve.

Gluten Free Zucchini Chocolate Chip Cookies

These Gluten Free Zucchini Chocolate Chip Cookies are one of my absolute favorite things to bake when the garden zucchini starts coming in faster than I can use it up. The shredded zucchini completely disappears into the buttery cinnamon dough and what you are left with is the most soft, chewy, and moist chocolate chip cookie that nobody will ever believe is both gluten free and packed with vegetables.

They are golden brown on the outside, perfectly soft in the center, and loaded with semi-sweet chocolate chips in every single bite.

a white plate of gluten free zucchini chocolate chip cookies next to a small white bowl of shredded zucchini.

The key to these cookies is squeezing the excess moisture out of the shredded zucchini before adding it to the dough.

I use the smaller side of my box grater for this recipe because I like the smaller pieces of zucchini and if you want to hide the zucchini completely from picky eaters you can peel it first so there are no visible green flecks.

Either way the flavor is incredible and the zucchini is completely undetectable once the cookies are baked. This recipe makes 32 cookies which means you will have plenty to share and plenty to freeze for later.

If you are looking for more zucchini recipes you might also enjoy my Air Fryer Roasted Zucchini Squash, this Gluten Free Zucchini Squash and Corn, my Baked Kale and Zucchini Pilaf or my Easy Gluten Free Zucchini Brownies recipes.

You can find all my cookie recipes here: Gluten Free Cookie Recipes

a white plate of gluten free zucchini chocolate chip cookies next to a small wooden bowl of coarse sea salt.
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Ingredients

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.

Chop your zucchini into manageable chunks. Remove the seeds from the center. Using the smaller side of a box grater or your food processor shred the zucchini. Using your hands squeeze the excess moisture from the zucchini. Measure out one cup and set aside.

In the bowl of your stand mixture blend the butter, granulated sugar and brown sugar 1-2 minutes until well combined. Add the egg and vanilla. Blend together thoroughly.

In a separate bowl whisk the gluten free flour, baking soda, cinnamon and salt together. 

Add the dry ingredients to the wet ingredients and blend together until just combined. Add the shredded zucchini and chocolate chips. Blend until just combined.

Using a cookie scoop or generous tablespoon divide the dough out onto the lined baking sheets.

You will need to smash the cookies down a little with your hand. Run your palm under cold water and shake a bit off. Press down each cookie. Wet your hand again if the dough begins to stick. A little bit of water on your baking sheet will evaporate in the oven.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be golden brown when done.

Supplies

Substitutions

  • Yellow Squash - you can replace the zucchini with shredded yellow squash. Follow the same recipe instructions.
  • Raisins - you can replace the chocolate chips with raisins
  • Pumpkin Seeds - you can replace the chocolate chips with pumpkin seeds

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Zucchini Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 35 minutes
  • Yield: 32 cookies 1x
  • Diet: Gluten Free
Print Recipe

Description

These Gluten Free Zucchini Chocolate Chip Cookies are soft, chewy, and packed with semi-sweet chocolate chips and the fresh shredded zucchini makes every cookie incredibly moist and tender in every single bite without any trace of vegetable flavor. Made from scratch in just 35 minutes with simple pantry ingredients these are the most delicious gluten free cookies for using up summer garden zucchini and satisfying your chocolate chip cookie craving at the same time. Naturally gluten free and perfect for after school snacks, bake sales, potlucks, and summer baking all season long!

Ingredients

Scale

Instructions

Preheat your oven to 350 degrees.

Line three baking sheets with parchment paper.

Chop your zucchini into manageable chunks. Remove the seeds from the center. Using the smaller side of a box grater or your food processor shred the zucchini. Using your hands squeeze the excess moisture from the zucchini. Measure out one cup and set aside.

In the bowl of your stand mixture blend the butter, granulated sugar and brown sugar 1-2 minutes until well combined. Add the egg and vanilla. Blend together thoroughly.

In a separate bowl whisk the gluten free flour, baking soda, cinnamon and salt together. 

Add the dry ingredients to the wet ingredients and blend together until just combined. Add the shredded zucchini and chocolate chips. Blend until just combined.

Using a cookie scoop or generous tablespoon divide the dough out onto the lined baking sheets.

You will need to smash the cookies down a little with your hand. Run your palm under cold water and shake a bit off. Press down each cookie. Wet your hand again if the dough begins to stick. A little bit of water on your baking sheet will evaporate in the oven.

Bake the cookies at 350 degrees for 15-18 minutes. The cookies will be golden brown when done.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

If you made these Gluten Free Zucchini Chocolate Chip Cookies I would love to hear what you thought! Please leave a star rating and a comment below. This is one of my favorite summer baking recipes and I hope it becomes a staple in your kitchen too!

Top Tip

The most important step in this recipe is squeezing the excess moisture out of the shredded zucchini before adding it to the dough. Too much moisture in the dough will make your cookies spread too thin and not hold their shape.

After shredding the zucchini on the small side of your box grater use your hands to firmly squeeze out as much liquid as possible over the sink then measure out one cup. This extra step takes about 30 seconds and makes a significant difference in the final texture of your cookies.

Storage

Store the cooled gluten free zucchini chocolate chips cookies in an air tight container or bag for up to 5 days. If there are leftover cookies you can freeze the baked cookies in an air tight, freezer safe bag or container for up to 2 weeks.

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Frequently Asked Questions

Do gluten free cookies take longer to bake?

Yes. Gluten free cookies do tend to take longer to bake. They will get brown on the outside easily, but will take a bit longer to bake all the way through. You can gently press on the cookie to see if it's done. It will either spring back a bit or will be moist to the touch.

If you are altering a recipe for regular cookies into gluten free you may want to lower the baking temperature from 350 degrees to 325 degrees and bake for 10-15 minutes longer. Check the cookies every five minutes to see if they are done yet.

Do I need to remove the excess water from the shredded zucchini?

Yes. If there is excess water in the bowl with the zucchini you've shredded you will want to put it into a colander and press lightly with your hand or a spoon. Then turn out onto a dry paper towel to collect the rest of the excess moisture. Measure out the zucchini you need for this recipe and then store the rest in the fridge in a sealed container for up to 5 days.

How do you add moisture to gluten free cookies?

If your cookies seem too dry you can add a bit of milk or applesauce. You could also add a bit more of the fat you used in the recipe (butter, coconut oil, avocado oil, etc.). Blend the added ingredient into the batter to see if the cookies are less dry. If they are still too dry add a bit more.

You should not need to do this for this gluten free zucchini chocolate chip cookies recipe. The zucchini adds extra moisture to the cookies and makes them soft and chewy.

Can I freeze this cookie dough?

Yes! I like to line a baking sheet with parchment paper and then scoop the dough with a cookie scoop and place on the cookie sheet so they aren't touching. Press each cookie ball down slightly with your hand and then place in the freezer for at least 2 hours.

Remove the baking sheet from the freezer and then store the cookie dough in a freezer safe bag or container for up to 1 month. When you are ready to bake take the dough out and place on a lined baking sheet. Let the dough defrost and then bake using the instructions below.