Gluten-Free Zucchini Coconut Chocolate Chip Cookies

August 29, 2016

Gluten-Free Zucchini Chocolate Chip Cookies | Easy Recipe | Treat Recipe | Dairy-Free

Gluten-Free Zucchini Chocolate Chip Cookies | Easy Recipe | Treat Recipe | Dairy-Free

Do you love sneakingΒ zucchini into everything possible? Especially when you’ve got more coming out of your garden than you can possibly use…and give away? Β Then you need these Gluten-Free Zucchini Coconut Chocolate Chip Cookies in your life!

Gluten-Free Zucchini Chocolate Chip Cookies | Easy Recipe | Treat RecipeConfession: I never give away zucchini, we eat it too fast! Β Mostly because we eat it grilled (a term I use rather loosely because I cook it on the griddle…like grilled cheese…so maybe we should start calling it griddled cheese? πŸ˜‰)

Gluten-Free Zucchini Chocolate Chip Cookies | Easy Recipe | TreatGluten-Free Zucchini Coconut Chocolate Chip Cookies

Ingredients:

  • Β½ cup coconut flour
  • 1 tsp baking soda
  • Β½ tsp salt
  • ΒΌ cup coconut oil, softened
  • Β½ cup brown sugar
  • ΒΌ cup white sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup shredded zucchini
  • 2 cups old fashioned oats
  • Β½ cup unsweetened coconut flakes
  • ΒΎ cup chocolate chips

Directions:

  1. Preheat oven to 350Β° and line a cookie sheet with a silicone mat or parchment paper.
  2. In a medium bowl, combine the coconut flour, baking soda & salt and set aside.
  3. In a mixing bowl, combine the coconut oil, brown sugar and white sugar. Β Mix well.
  4. Add the eggs one at a time, mixing well after each.
  5. Add the vanilla and combine.
  6. Mix in the shredded zucchini.
  7. SlowlyΒ add the flour mixture until just combined.
  8. Mix in the oats, coconut flakes and chocolate chips.
  9. Using a large cookie scoop (roughly 2 tablespoons per cookie), dropΒ onto prepared cookie sheet.
  10. Bake for 8-10 minutes, or until beginning to brown.
  11. Cool on pan (they will be fragile until they cool, so I leave them on the pan instead of moving them to a rack).

Notes:

  • I usually make these cookies with semi-sweet chocolate chips, but I loveΒ a mixture of semi-sweet and milk chocolate chips.
  • I have found that the bigger the zucchini, the more moisture it contains. Β If your shredded zucchini is very wet, put it in a kitchen towel or paper towel and squeeze out the excess moisture.
  • If your zucchini is large, remove the seeds. Β You can even roast them!

Adapted from Two Peas and Their Pod (their cookie is not gluten-free)

For a PRINTABLE version of this recipe, click NEXT!

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By Becky

Becky is a mom to 4 kiddos and wife to an awesome guy. She's a food fanatic and loves creating and improving recipes. Bread is her weakness and delicious food is her passion!

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