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!