Soft Gluten Free Zucchini Chocolate Chip Cookies

These gluten free zucchini chocolate chip cookies are a delicious way to use fresh garden zucchini when it starts piling up faster than you can cook with it. The shredded zucchini blends right into the buttery cookie dough, adding moisture and tenderness without giving the cookies a vegetable flavor. Once baked, the cookies are soft in the center, lightly golden around the edges, and filled with semi-sweet chocolate chips in every bite.

This recipe is a great choice for anyone who wants a simple gluten free cookie that still tastes like a classic homemade chocolate chip cookie. The cinnamon adds a warm flavor, the brown sugar helps create a chewy texture, and the zucchini keeps the cookies from drying out. They are perfect for lunch boxes, after-school snacks, summer baking, potlucks, or freezing for later.

The most important step in this gluten free zucchini cookie recipe is removing extra moisture from the shredded zucchini before it goes into the dough. Zucchini naturally contains a lot of water, and too much liquid can cause cookies to spread too much or bake with a softer structure than intended.

For the best texture, shred the zucchini using the smaller side of a box grater or a food processor. Smaller pieces blend more easily into the dough, which is helpful if you want the zucchini to be less noticeable. If you are baking for picky eaters, you can peel the zucchini first so there are no green flecks in the finished cookies.

Once the zucchini is shredded, squeeze it firmly with your hands over the sink to remove as much water as possible. Then measure one cup of drained zucchini for the recipe. This small step makes a big difference and helps create cookies that are moist, chewy, and easy to shape.

This recipe makes 32 cookies, so it is ideal when you want enough to share, pack for snacks, or store in the freezer. The cookies bake up golden brown on the outside while staying soft and tender inside.

Ingredients

• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg
• Vanilla extract
• Gluten free flour
• Baking soda
• Ground cinnamon
• Sea salt
• Zucchini
• Semi-sweet chocolate chips

Instructions

Preheat your oven to 350 degrees. Line three baking sheets with parchment paper.

Chop the zucchini into manageable pieces and remove the seeds from the center. Shred the zucchini using the small side of a box grater or a food processor. Squeeze the shredded zucchini firmly with your hands to remove excess moisture. Measure out one cup of drained zucchini and set it aside.

In the bowl of a stand mixer, beat the butter, granulated sugar, and brown sugar for 1 to 2 minutes, until the mixture is smooth and well combined. Add the egg and vanilla extract, then mix again until fully incorporated.

In a separate bowl, whisk together the gluten free flour, baking soda, cinnamon, and sea salt.

Add the dry ingredients to the wet ingredients and mix just until combined. Add the shredded zucchini and semi-sweet chocolate chips. Mix again only until everything is evenly distributed.

Use a cookie scoop or a generous tablespoon to portion the dough onto the prepared baking sheets.

Gently flatten each cookie before baking. To keep the dough from sticking to your hand, run your palm under cold water, shake off the excess, and lightly press each cookie down. Rewet your hand as needed. Any small amount of water on the baking sheet will evaporate in the oven.

Bake at 350 degrees for 15 to 18 minutes, or until the cookies are golden brown. Let the cookies cool before storing.

Supplies

• Baking sheets
• Parchment paper
• Box grater or food processor
• Mixing bowls
• Stand mixer or hand mixer
• Cookie scoop or tablespoon

Substitutions

• Yellow squash – You can replace the zucchini with shredded yellow squash. Follow the same preparation and baking instructions.
• Raisins – You can replace the chocolate chips with raisins for a fruitier cookie.
• Pumpkin seeds – You can replace the chocolate chips with pumpkin seeds for a less sweet option with added texture.

Top Tip

The most important step in this recipe is squeezing excess moisture from the shredded zucchini before adding it to the dough. Too much moisture can make the cookies spread too thin and keep them from holding their shape.

After shredding the zucchini on the small side of a box grater, squeeze it firmly over the sink and then measure out one cup. This quick step improves the final texture and helps the cookies bake up soft, chewy, and golden.

Storage

Store cooled gluten free zucchini chocolate chip cookies in an airtight container or bag for up to 5 days. If you have leftover cookies, freeze the baked cookies in an airtight, freezer-safe bag or container for up to 2 weeks.

Frequently Asked Questions