Soft & Chewy Gluten-Free Zucchini Cookies

Name: Soft & Chewy Gluten-Free Zucchini Cookies
Prep time: 7 min
Cook time: 15 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup shredded zucchini, (blotted dry); ½ cup unsalted butter, (softened to room temperature); ½ cup light brown sugar; ½ cup granulated sugar; 1 large egg, (room temperature); 2 tablespoons pure maple syrup; 1 ½ teaspoon vanilla extract; 2 cups quick cooking oats, (certified gluten-free); 1 cup gluten free all purpose flour, (I recommend Cup4Cup gluten-free flour); ½ teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon salt; 1 cup semi-sweet chocolate chips ((I use ¼ cup mini chocolate chips and ¾ cup semi-sweet chips))

8 steps

Prep:7minCook:15min

Bite into the ultimate chocolate chip cookie experience with soft and chewy gluten-free zucchini cookies! Loaded with oatmeal, chocolate chips, and a touch of maple syrup and cinnamon, they are hearty while being perfectly sweet. Easy dairy-free adaptations are included!

Updated at: Fri, 06 Dec 2024 10:16:49 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories140.1 kcal (7%)

Total Fat6.6 g (9%)

Carbs21 g (8%)

Sugars12.1 g (13%)

Protein1.6 g (3%)

Sodium66.1 mg (3%)

Fiber1.4 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

26 servings

1 cupzucchini

shredded, blotted dry

½ cupunsalted butter

softened to room temperature

½ cuplight brown sugar

½ cupgranulated sugar

1egg

large, room temperature

2 tablespoonspure maple syrup

1 ½ teaspoonvanilla extract

2 cupsquick cooking oats

certified gluten-free

1 cupgluten free all purpose flour

I recommend Cup4Cup gluten-free flour

½ teaspoonground cinnamon

½ teaspoonbaking soda

½ teaspoonsalt

1 cupsemi-sweet chocolate chips

I use 1/4 cup mini chocolate chips and 3/4 cup semi-sweet chips

Instructions

Step 1

Preheat the oven to 350°F. Line baking sheets with parchment paper or use silicone baking mats.

Step 2

Begin by grating the zucchini. Transfer to a paper towel or clean dish towel to gently blot and soak up excess moisture. Set aside.

Step 3

In a large mixing bowl, beat together the softened butter, brown sugar, and sugar until light and creamy, about 3 minutes.

Step 4

Add the egg, vanilla extract, and maple syrup. Beat until well combined.

Step 5

Mix in the oatmeal, flour, baking soda, cinnamon, and salt. Once it is well mixed, stir in the grated zucchini and chocolate chips.

Step 6

Use a medium cookie scoop (or heaping 1 1/2 tablespoons) to distribute heaping scoops about 2 inches apart on the prepared baking sheets.

Step 7

Bake for 13-15 minutes, rotating the sheets halfway though, until the edges are set and middles just start to set. Cool on the baking sheets for 15 minutes before transferring to a wire rack to cool.

Step 8

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