Looking for a gluten-free cookie that’s both soft and packed with flavor? These Gluten-Free Zucchini Cookies are the perfect way to sneak some veggies into your sweet treats. Whether you’re baking for yourself, the kids, or friends with dietary restrictions, this recipe is foolproof, moist, and oh-so-satisfying
Made with shredded zucchini, naturally gluten-free oats, and a touch of cinnamon, these cookies are soft, chewy, and surprisingly healthy. Perfect for after-school snacks, lunchbox treats, or a guilt-free dessert!
Why You’ll Love These Cookies
- ✅ Naturally gluten-free and kid-friendly
- ✅ Soft, chewy, and full of flavor
- ✅ Made with simple pantry ingredients
- ✅ Easy to customize — add chocolate chips, raisins, or nuts
- ✅ A great way to use up extra zucchini
Ingredients You’ll Need
- 1 cup gluten-free rolled oats
- 1 cup almond flour
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup coconut oil or butter, melted
- 1/3 cup maple syrup or honey
- 1 egg (or flax egg for vegan)
- 1 tsp vanilla extract
- 3/4 cup finely shredded zucchini (squeeze out moisture)
- 1/3 cup chocolate chips (optional but delicious!)
Directions
1. Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Mix the Dry Ingredients
In a large bowl, whisk together oats, almond flour, baking soda, cinnamon, and salt.
3. Mix the Wet Ingredients
In another bowl, whisk the egg, melted coconut oil, maple syrup, and vanilla extract until smooth.
4. Combine and Fold
Add the wet mixture to the dry ingredients and stir to combine. Fold in the shredded zucchini and chocolate chips.
5. Scoop and Bake
Drop heaping tablespoons of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon. Bake for 10–12 minutes, or until the edges are golden brown.
6. Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature!
Tips for Success
- Squeeze the zucchini dry!
Excess moisture can make your cookies too soft or soggy. Wrap the shredded zucchini in a paper towel and squeeze well. - Make them vegan
Replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). - Don’t overbake
These cookies will continue to set as they cool. Take them out when they’re just golden on the edges for maximum softness.
Ingredient Substitutions
- Almond flour → Oat flour or gluten-free all-purpose flour
- Maple syrup → Honey, agave nectar, or date syrup
- Coconut oil → Melted butter or avocado oil
- Add-ins → Swap chocolate chips for chopped walnuts, raisins, or white chocolate chunks
Storage Instructions
- Room Temperature
Store cookies in an airtight container for up to 3 days. - Fridge
Keep them refrigerated for up to 7 days. - Freezer Friendly
Freeze baked cookies in a zip-top bag for up to 3 months. Defrost at room temp or microwave for 10–15 seconds to soften.
Why Add Zucchini to Cookies?
Zucchini adds natural moisture, subtle flavor, and a nutritional boost. It’s rich in vitamins A and C, fiber, and antioxidants — but when baked, it disappears into the cookie, leaving behind only a soft, rich texture.
Even picky eaters won’t notice it’s there!
Frequently Asked Questions
Can I make these ahead of time?
Absolutely. You can prep the dough ahead and refrigerate for up to 48 hours before baking. Or freeze the cookie dough balls to bake fresh when needed.
Will my kids notice the zucchini?
Nope! As long as it’s finely shredded and moisture is removed, the zucchini blends right in.
Can I double the recipe?
Yes! This recipe scales easily — just double all ingredients and bake in batches.
Do I need to peel the zucchini?
No need to peel. The skin is soft and packed with nutrients. Just wash well before shredding.
How to Serve
- With a glass of almond milk or dairy-free milk
- Packed in a lunchbox for school or work
- As a quick post-workout treat
- Topped with a dollop of nut butter or Greek yogurt
- Crumbled over smoothie bowls or oatmeal
Clean Eating Benefits
These gluten-free zucchini cookies are sweetened naturally with maple syrup and packed with wholesome ingredients. Unlike store-bought cookies, these have no refined sugar, no white flour, and can be made dairy-free and egg-free.
They’re perfect for clean eating plans, weight-conscious diets, or simply as a healthier treat you can feel good about.
More Gluten-Free Zucchini Treats
- Zucchini Oatmeal Muffins
- Double Chocolate Zucchini Bread
- Zucchini Brownie Bites
- Zucchini Carrot Breakfast Cookies
If you have an overflow of summer zucchini or just want to sneak veggies into every meal, these are the perfect starting point!
Final Thoughts
These Soft and Chewy Gluten-Free Zucchini Cookies are the best of all worlds — sweet, nutritious, and completely crave-worthy. Whether you’re gluten-sensitive, trying to eat clean, or just want a cookie you can feel good about, this recipe delivers.
So go ahead — grab that zucchini from your fridge and bake up a batch today!
