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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 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American
Servings: 25 cookies
Calories: 127kcal

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

Calories: 127kcal | Carbohydrates: 11g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 79mg | Potassium: 78mg | Fiber: 2g | Sugar: 4g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg