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Vegan Gluten-free Zucchini Chocolate Chip Cookies

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Vegan Gluten-free Zucchini Chocolate Chip Cookies

Vegan Gluten-free Zucchini Chocolate Chip Cookies

This is the time of year that zucchini can be too plentiful. I am using a CSA that I get to pick out what I want. But I have a default box that comes and this week it had lots of zucchini in addition to all the extra I already had in my fridge. My first use-up-the-zucchini mission are these Vegan Gluten-free Zucchini Chocolate Chip Cookies.

They are gluten-free from the oat flour and rolled oats – as long as you get bags that are clearly labeled gluten-free. Oats are gluten-free naturally but are often contaminated with gluten along the way from field to bag.

Vegan Gluten-free Zucchini Chocolate Chip Cookies

The little gems use avocado and shredded zucchini in place of oil, so these are oil-free too! Oats, coconut, avocado, zucchini, pecans all come together to create these healthy little cookies.

Vegan Gluten-free Zucchini Chocolate Chip Cookies

If you are in a humid area of the world and won’t eat all of these in a day or two you can store them in the fridge. Another trick is to form the dough into cookie shapes and freeze in foil. I have 2 cookie dough keepers that I fill, then I just pop out one or two cookies out at a time and bake them. Yum!

Vegan Gluten-free Zucchini Chocolate Chip Cookies

Rating  5.0 from 1 reviews

Serves: about 3 dozen small cookies

Use up your extra zucchini in these tasty chocolate chip cookies. These cookies use oat flour to make them gluten-free, but if you have celiac disease make sure that yours is clearly marked gluten-free to avoid gluten contamination.

Wet Ingredients:
  • 2 tablespoons ground flax seed mixed with ¼ cup warm water
  • flesh of 1 medium avocado, mashed (about 1 cup)
  • 2 cups shredded zucchini
  • ½ cup agave nectar or maple syrup
  • 2 teaspoons vanilla
Dry Ingredients:
  • 2 cups oat flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1½ cups vegan chocolate chips
  • 1 cup coconut shreds
  • 1 cup minced pecans (or nut of your choice)

  1. Preheat your oven to 350 degrees and prepare 2 baking sheets with parchment paper.
  2. Add the wet ingredients to a large mixing bowl and stir until well combined.
  3. Mix the dry ingredients in a small bowl and mix well. Pour the dry mixture into the wet mixture and stir until well combined. Add the mix-ins and mix until they are evenly distributed.
  4. Scoop out a heaping tablespoon of the dough onto the baking sheet with about a 1-inch space in between. The cookies will not spread out much while baking.
  5. After you’ve filled the pan smash the cookies down into a round shape. Bake for 15 to 20 minutes, or until medium brown. Because of the moisture in the zucchini, you have to cook these slightly longer than a regular cookie and it can vary depending on the zucchini.


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