Gluten-Free Recipes

Gluten Free Chocolate Breakfast Cookies

These healthy gluten free chocolate breakfast cookies are made with zucchini and chia seeds. This on-the-go breakfast recipe is lightly sweetened and packed with protein. These easy double chocolate cookies are a great idea for kids and lunches.

I like to use a large ice cream scoop to make a dozen of these cookies. Using a cookie scoop and pressing them down slightly makes these chocolate breakfast cookies really similar to Pamela's Whenever Bars.

If you are looking for more breakfast ideas try my Gluten Free Pumpkin Cranberry Breakfast Cookies, my Gluten Free Oatmeal Raisin Overnight Oats, my Overnight Apple Pie Chia Pudding or my Gluten Free Banana Oat Muffins.

You can find all of my breakfast recipes here: Gluten Free Breakfast Recipes

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Ingredients

Instructions

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Shred the zucchini and press out any extra moisture. Add the zucchini, coconut oil, almond butter, coconut sugar, egg, avocado oil and vanilla extract to the bowl of your stand mixer. Blend until the ingredients are combined.

Add the almond flour, coconut flour, rolled oats, baking soda, salt, xanthan gum, cinnamon, chia seeds, protein powder and cocoa powder to the wet ingredients and blend until combined.

Add the chocolate chips and chopped walnuts to the dough and blend or stir until they are incorporated into the dough.

Using a large cookie scoop or tablespoon measure out the cookies and place on the baking sheets. Press each cookie down with the palm of your hand. These cookies will not spread much while baking.

Bake at 350 degrees for 20 minutes.

If you would like you can sprinkle some coarse sea salt on top of the hot cookies when they come out of the oven.

Let the cookies cool completely before storing in an air tight container.

Supplies

Frequently Asked Questions

Do gluten free chocolate breakfast cookies take longer to bake?

Yes, gluten free chocolate breakfast cookies do tend to take longer to bake than cookies made with a gluten flour. The outside of the cookie will be browned, but they may not be cooked through in the center.

If you are having this issue you can lower the oven temperature and bake the cookies a bit longer. I also only bake one baking sheet at a time of gluten free cookies. They need to be evenly heated to cook correctly.

How long will these breakfast cookies last?

These cookies will last about a week in an air tight container. You can store them on the counter or in the refrigerator. You can also freeze these cookies in a freezer safe container for up to a month.

I like to freeze a few cookies in a container so I can take them out and add them to lunches. They are great to have in case I haven't planned ahead with something else. I also like to double the batch so we can eat half and freeze half.

More Recipes You Might Enjoy

I get some 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!

Gluten Free Chocolate Breakfast Cookies

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Author: Elaine VanVleck
Total Time: 45 minutes
Yield: 12 cookies 1x
Diet: Gluten Free

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Description

Ingredients

Scale

1 cup Zucchini, shredded and pressed
2 Tbsp. Coconut Oil, solid
2 Tbsp. Almond Butter
¼ cup Coconut Sugar
1 large Egg
¼ cup Avocado Oil
1 tsp. Vanilla Extract
1 cup Almond Flour
¼ cup Coconut Flour
¼ cup Gluten Free Rolled Oats
1 tsp. Baking Soda
1 tsp. Sea Salt
1 tsp. Xanthan Gum
1 tsp. Ground Cinnamon
1 Tbsp. Chia Seeds
1 scoop Chocolate Protein Powder
1 Tbsp. Cocoa Powder
½ cup Semi-Sweet Chocolate Chips
½ cup Walnuts, chopped

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Instructions

Preheat your oven to 350 degrees. Line two baking sheets with parchment paper and set aside.

Add the almond flour, coconut flour, rolled oats, baking soda, salt, xanthan gum, cinnamon, chia seeds, protein powder and cocoa powder to the wet ingredients and blend until combined.

Add the chocolate chips and chopped walnuts to the dough and blend or stir until they are incorporated into the dough.

Using a large cookie scoop or tablespoon measure out the cookies and place on the baking sheets. Press each cookie down with the palm of your hand. These cookies will not spread much while baking.

Bake at 350 degrees for 20 minutes.

If you would like you can sprinkle some coarse sea salt on top of the hot cookies when they come out of the oven.

Let the cookies cool completely before storing in an air tight container.

Notes

This recipe can also be made into bars using a greased 9x13 pan. Bake at 350 degrees for 30-35 minutes. Let the bars cool completely before cutting them.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Cookies
Method: Baking
Cuisine: Gluten Free

Top Tip

I'm a big fan of doubling the recipe and freezing half of these cookies for later. It's so nice to have them for lunches or snacks for trips. I get them out the night before and let them defrost. Be sure to open the bag or container to let moisture escape so they don't get soggy.

Favorite Things May 21, 2021

This a collection of things I'm loving right now. I've included recipes that are perfect for this season and some of my favorite things. Grab a cup of your favorite beverage and scroll through all the stuff I've enjoyed this week.

a marble background with one of my favorite things, white lilac blooms wrapped in a light pink linen napkin and tide with white ribbon

Gardening Supplies

Having the right supplies can make gardening so much easier! These are a few of my favorites. From a better weeding tool, a cart that's easy to pull and dump, to two different pairs of gloves that I love I've added my favorite things. I also couldn't miss adding plastic clips for staking plants. They are so much easier to use than wire and I reuse mine for a few years.

Recipe Ideas for the Week

one of our favorite things for hot days is my thai style cabbage salad — Thai Style Cabbage Salad

a glass jar of dark red homemade enchilada sauce is one of my favorite things — Gluten Free Homemade Enchilada Sauce

a white plate with a slice of gluten free cream cheese pound cake with fresh strawberries and homemade whipped cream on top is one of my favorite things — Gluten Free Cream Cheese Pound Cake

Stuff I Love

I Want To Try - I love finding new skin care to try. This facial cleanser has a score of 2 on the EWG app, so it must be pretty clean. I've read a few reviews of people loving it.

What I'm Loving - I've been using this charcoal and coconut underarm detox scrub for a little while and I really like it. I've noticed my natural deodorant works better when I use the scrub a few times per week.

What We're Watching - We watched Greenland on HBO last weekend. We were split, I liked it and my husband didn't. It's a classic the earth is ending and we must get to a bunker story that every disaster movie has, so it wasn't super original. Maybe I just miss new movies!

What I'm Reading - I'm reading More Than Enough by Elaine Welteroth. It's so good! I love reading her point of view and the amazing life she's built. I'm half way through and have been staying up late to keep reading.

What I'm Using - As we come into sandal season my heels and feet have been really dry. I started searching for a gluten free option and found Flexitol Heel Balm. It does have fragrance, but the other ingredients look pretty good. It has been working amazing!

Vases I Love

Favorites Around the Web

I love the layered, delicate gold necklaces everyone is wearing. I have this coin layered necklace in my cart.

I've been looking for new sunglasses. I think I've narrowed it down to this pair of aviators that are marked way down!

I keep seeing all the cleaning videos on TikTok for The Pink Stuff Cleaning Paste. Have you tried it? I'm wondering if it's as great as they say it is. I have some hard water spots on my stainless kitchen sink I can't get up.

Do you journal? I've always wanted to be someone who journals, but I just never stick with it. I love the idea of this Five Minute Journal.

I love baskets! They are my fix all for storing things. If I don't know what to do with things or need to clear up clutter I always reach for a basket. This seagrass tote basket is so pretty!

I love a jade roller for helping remove inflammation under my eyes and to help with sinus pressure. I haven't tried gua sha yet though. I've been watching all the videos and I'm super intrigued. My seasonal allergies have been intense this year and some claim gua sha helps.

Have you seen the new Hilton Carter for Target collection of plants, faux plants and plant care supplies? There are so many beautiful items! I love this faux succulent, this plant stand and this lovely watering can.

Instant Pot Ginger Ale Syrup

This Instant Pot ginger ale syrup is an easy way to make your own homemade ginger ale syrup with bold, fresh flavor and minimal effort. Using the Instant Pot speeds up the process while creating a rich ginger syrup for homemade ginger ale that's perfect for mixing with sparkling water or using as a base for ginger soda and mocktails.

It's a simple, reliable method for anyone wondering how to make ginger ale syrup at home.

a jar full of ice with instant pot ginger ale syrup and seltzer water with a bottle of ginger ale syrup behind it

Once made, this ginger ale syrup recipe is incredibly versatile and great for more than just soda. Use it to create homemade ginger beer, or flavorful ginger drink mocktails for everyday sipping or special occasions.

This gluten free Instant Pot recipe delivers a ginger ale syrup you'll want to keep on hand for refreshing homemade drinks anytime.

I've used plain seltzer water, but I typically use whatever flavor Bubly or La Croix I have in the refrigerator. This instant pot ginger syrup is very strong, so it over powers the slight flavor of the sparkling water. I use lots of ice because I love this drink super cold.

You can find all of my drink recipes here: Gluten Free Drink Recipes

two jars full of ice with instant pot ginger ale syrup and seltzer water with a bottle of ginger ale syrup behind them

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Ingredients

Instructions

Start by adding the ginger chunks, lemon juice, lime juice and one cup of water to your blender and pureeing the mixture. I think you get a better flavor when you add this step, but you could totally skip it.

Next add the pureed mixture or if you skipped that step the chopped ginger, lemon water, lime juice and the remaining water to your instant pot. Add 1 cup of sugar for this syrup. Stir the ingredients together.

Secure the lid on your instant pot and then cook on high manual for 30 minutes. Let the steam release naturally. Once the steam has released take the lid off to let the liquid cool.

I like to let my liquid cool overnight. Make sure the syrup is cool so you don't get burned while straining it.

Pour the mixture through a fine mesh strainer once or twice. I don't mind if there are tiny particles of ginger. If you don't like the fine particles you can pour the syrup through some cheese cloth.

Pour the instant pot ginger syrup into an air tight jar or bottle and store in your refrigerator for up to a month.

Supplies

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!