Zucchini Chocolate Chip Cookies

5 from 1 vote

Use up your extra zucchini with this delicious Zucchini Chocolate Chip Cookie Recipe! They are gluten-free and dairy-free.

Prep Time10

Cook Time12

Total Time22

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Low Calorie

Servings: cookies

Preheat oven 350 degrees F. Prepare a baking sheet with parchment paper. In a large bowl, combine oat flour, baking soda, salt, cinnamon and oats. Set aside.
In a small mixing bowl, whisk together the olive oil, egg white and vanilla extract. Add the shredded zucchini to the wet ingredients and stir to combine.
In a separate bowl, combine the dry ingredients - sugar, flour, oats, baking soda, cinnamon and salt.
Next fold the wet ingredients into the dry ingredients incorporating it well. Then fold the chocolate chips into the batter dispersing throughout.
Spoon 2 tbsp of the batter at a time onto the prepared baking sheet. Bake 12 minutes or until slightly golden brown around the edges. Remove from the oven and transfer to a wire baking rack to cool.

Make shredding easier and faster by using a food processor instead of a grater to shred the zucchini. Just cut it into chunks before adding it to the food processor.
No need to peel the zucchini before shredding it! The skin will turn tender as it bakes.
Don’t squeeze out the excess moisture in the zucchini, you need it for the cookies!
Do not use quick oats, almond flour or coconut flour with this recipe. Whole wheat flour, regular oats, regular oat flour and gluten free baking flour will work.
Keep in an air tight container up to a week in the refrigerator or up to a month in the freezer.