These gluten free zucchini chocolate chip cookies are easy to make from scratch. Adding shredded zucchini makes the cookies a bit healthier. You won't even notice the zucchini in this recipe! It's great for adding some vegetables to your kid's snacks.
I have a lot of zucchini from my garden right now and am always looking for ways to use it. These gluten free zucchini chocolate chip cookies are perfect for using up zucchini. They are super moist and delicious.
If you have a picky eater you can peel the zucchini before shredding it. Without the green peel you can't even see the zucchini in the cookies. I like to use the smaller side of the box shredder for this recipe. I like the smaller pieces of zucchini in the cookies.
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.
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Ingredients
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Egg
- Vanilla Extract
- Gluten Free Flour
- Baking Soda
- Ground Cinnamon
- Sea Salt
- Zucchini
- Semi-Sweet Chocolate Chips
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
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.
Print
Gluten Free Zucchini Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 32 cookies 1x
- Diet: Gluten Free
Description
These gluten free zucchini chocolate chip cookies are easy to make from scratch. Adding shredded zucchini makes the cookies a bit healthier. You won't even notice the zucchini in this recipe. It's great for adding some vegetables to your kid's snacks.
Ingredients
½ cup Unsalted Butter, at room temperature
½ cup Granulated Sugar
½ cup Brown Sugar
1 large Egg
1 tsp. Vanilla Extract
2 cups Gluten Free Flour
1 tsp. Baking Soda
1 tsp. Ground Cinnamon
½ tsp. Sea Salt
1 cup Zucchini, grated and drained
1 cup Semi-Sweet Chocolate Chips
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: Gluten Free
FAQ
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.
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.
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.
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.
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