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.
- 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
- 2 cups oat flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups vegan chocolate chips
- 1 cup coconut shreds
- 1 cup minced pecans or nut of your choice
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.