Soft & Chewy Gluten-Free Zucchini Cookies

Bite into the ultimate chocolate chip cookie experience with these soft and chewy gluten free zucchini cookies — yes, zucchini in a cookie, and yes, they're that good. Loaded with oatmeal, chocolate chips, and a touch of maple syrup and cinnamon, they're hearty, perfectly sweet, and a sneaky way to use up that garden zucchini. Easy dairy free adaptations included.

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

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