Gluten Free Zucchini Chocolate Chip Oatmeal Cookies

5 from 1 vote

Gluten Free Zucchini Chocolate Chip Oatmeal Cookies

These gluten free oatmeal cookies are sure to win over adults and kids alike! My 1 year old loves these, and because they are low in sugar, and full of healthy ingredients like oats, almonds, zucchini and coconut oil, I am okay with him eating cookies for snack! These are adapted from my popular recipe for Chocolate Covered Raisin Oatmeal Cookies .

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 127kcal

Author: Michelle Miller

Ingredients

Dry

1 cup oat flour process whole oats in a food processor until a flour is formed*
1 cup almond meal or almound flour**
1 cup whole oats
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt

Wet

6 tablespoons coconut oil
1/4 cup coconut sugar
2 tablespoons raw honey
2 tablespoons ground flax seed helps bind
1 egg
2 teaspoons vanilla

Mix-ins

1 1/2 cup zucchini shredded
1/3 cup walnuts chopped, optional***
1/3 cup dark chocolate chips I used Enjoy Life Dark Chocolate Morsels

Instructions

Preheat oven to 350º.
Add the dry ingredients together in a mixing bowl, and mix well.
In a smaller bowl, mix together all the wet ingredients. Let stand for 2-3 minutes to allow the flax seed to gel. This helps bind the cookies, since there is so little sugar.
Mix the wet ingredients into the dry, and then add the zucchini, chocolate chips, and walnuts.
Use a round tablespoon to scoop the cookies on to a cookie sheet. Wet the spoons, then pack the cookie dough tightly into the spoon. Place the mounds of cookie dough on a lined or non-stick baking sheet. Alternately, you can form small packed balls of dough.
Using a wet hand (or I like to use the bottom of a glass, wet), flatten the cookies. Because they are low in sugar, they will not spread while baking.
Bake for 9-11 minutes.
Allow to cool for at least 10 minutes before removing from cookie sheet. They will be crumbly while hot, but will firm up after they've cooled.
For best results, keep frozen. They are extra chewy when eaten out of the freezer, and I prefer the chocolate frozen because it's crunchy!

Notes

*Store bought oat flour doesn't work well in this recipe. Buy whole oats and process a flour in a blender or food processor. **If you have whole almonds, feel free to process them to create an almond meal. These cookies work well with both store-bought and home milled. I typically use store bought almond flour because I always have it on hand and it's convenient. ***Nutrition information below was calculated without the walnuts.

Nutrition