Prepare to be amazed by the most unexpected cookie sensation that will revolutionize your gluten-free baking game! These Gluten Free Zucchini Cookies are about to become your new secret weapon in the kitchen - a sneaky way to get vegetables into a dessert that's so delicious, nobody will believe there's zucchini hidden inside. Imagine biting into a soft, chewy cookie that's packed with nutrition, free from gluten, and absolutely irresistible - this recipe is about to change everything you thought you knew about healthy treats!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 2 cups grated zucchini
- 1 cup almond flour
- 1/2 cup coconut sugar
- 1/4 cup honey
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 cup chocolate chips (optional)
Instructions
- Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine the grated zucchini with the coconut sugar. Mix well to allow the sugar to begin drawing moisture from the zucchini.
- Add the almond flour, honey, coconut oil, and vanilla extract to the zucchini mixture. Stir until all the wet ingredients are well incorporated.
- In a separate bowl, whisk together the baking soda, salt, and cinnamon. This will ensure even distribution of the leavening agent and spices in the cookie dough.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to denser cookies.
- If you are using chocolate chips, fold them into the dough at this stage until evenly distributed.
- Using a tablespoon or cookie scoop, drop rounded portions of the dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading.
- Once all the dough is on the baking sheet, gently flatten each cookie slightly with the back of the spoon or your fingers.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the edges are lightly golden and the centers are set.
- Remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your gluten-free zucchini cookies as a delicious snack or dessert!
Tips
- Moisture Matters: After grating the zucchini, consider lightly patting it with a paper towel to remove excess moisture. This prevents your cookies from becoming too wet and ensures a perfect texture.
- Chocolate Chip Variation: For an extra indulgent touch, use dairy-free chocolate chips to keep the recipe completely allergen-friendly.
- Storage Hack: These cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. Pro tip: Place a piece of bread in the container to help maintain moisture.
- Measuring Tip: When measuring almond flour, always spoon it into the measuring cup and level it off with a knife for the most accurate results.
- Cooling is Crucial: Allow the cookies to cool completely on the wire rack. This helps them set and develop a perfect chewy texture.
- Make-Ahead Option: You can prepare the cookie dough in advance and refrigerate for up to 24 hours before baking for even more developed flavors.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 0mg
