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.
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.
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
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.
Ingredients
Wet Ingredients:
- 2 tablespoons ground flax seed mixed with 1/4 cup warm water
- flesh of 1 medium avocado, mashed (about 1 cup)
- 2 cups shredded zucchini
- 1/2 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
Mix-ins:
- 1 1/2 cups vegan chocolate chips
- 1 cup coconut shreds
- 1 cup minced pecans, or nut of your choice
Instructions
- Preheat your oven to 350 degrees and prepare 2 baking sheets with parchment paper.
- Add the wet ingredients to a large mixing bowl and stir until well combined.
- 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.
- 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.
- 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.
Nutrition Information
Amount Per Serving Calories 1103Saturated Fat 22gSodium 836mgCarbohydrates 129gFiber 23gSugar 48gProtein 22g
Rachel says
I love Zucchini for it’s versatility; I recently discovered zoodles, or zucchini noodles, and I’m head over heels for them. Using them to make cookies, however, is something I never thought of. I’ll definitely have to try this recipe out!
AMY says
These turned out so yummy!! I used 1 cup zucchini and 1 cup carrots because I didn’t have enough zucchini. So yummy!! Thank you for sharing!
Mary says
Amy, the carrots are a great idea!
Norma says
Hello Kathy,
What if I don’t have a ripe avocado? How much avocado oil can I use? Or any other vegetable oil?
Thank you for sharing this recipe.
Norma
Kathy Hester says
I haven’t made them with oil before. I would add about 1/4 cup to start with and add more liquid if the mixture is too thick.
Kathy Alexander says
Kathy, could I sub applesauce and mashed banana for the avocado? I don’t eat avocado. Thanks
Kathy Hester says
I think either of those would work.
Heather says
This recipe looks delicious. I’m wondering if you’ve made them without the coconut shreds. If not, any thoughts on what I could substitute for them? Thank you!
Kathy Hester says
You can just leave them out.
Kathy Howard says
These are the best cookies I have made! I swapped out the avocado for apple sauce. And didn’t add the pecans & cut down on the choc bits by half! I also used date paste & date sugar instead of the the maple syrup! They are so good!!!! Thank you Kathy Hester…..for an amazing cookie that tastes like a real cookie!!
MJ says
wrong time of year what can I sub for the zucchini?
thanks
MJ
Kathy Hester says
Well, they have not been tested with this but I’d try shredded carrots. Let me know how they turn out if you substitute them.