GLUTEN FREE CHOCOLATE CHIP COOKIES WITH ZUCCHINI & WALNUTS

GLUTEN FREE CHOCOLATE CHIP COOKIES WITH ZUCCHINI & WALNUTS

 

GLUTEN FREE CHOCOLATE CHIP COOKIES WITH ZUCCHINI & WALNUTS

Makes 12-15 cookies

 

I’m a sucker for a good cookie. So when I was developing this recipe I wanted something that would taste delicious but also not bring on the guilt that we often feel when we scarf down 4 cookies in one sitting. These cookies are healthy, gluten free, and easy to make.  Best of all there’s a hidden veggie in them so even the pickiest of eaters will love them!

 

INGREDIENTS

–          1 ½ cups of Gluten free flour (you can swap this out for almond flour)

–          ¾ cup of quick cooking oats

–          ½ tsp of baking soda

–          ½ tsp kosher salt

–          ¼ tsp of ground cinnamon

 

–          6 tablespoons of organic unsalted butter

–          ½ cup of dark brown sugar

–          ¼ cup of raw honey

–          1 large egg at room temperature

–          1 tsp of Vanilla Bean extract

 

–          1 cup of Dark chocolate chips (reserve ¼ cup for topping the cookies)

–           ½ cup of crushed walnuts or pecans (This is optional)

–          1 ½ cups of finely grated Organic Zucchini (about 2 medium size zucchinis)

 

 

DIRECTIONS

  1. Preheat oven to 350’ and have rack in the center

 

  1. Mix all the dry ingredients in a bowl and set aside

 

  1. In a bowl of an electric mixer cream the butter, sugar and honey together until you have a smooth consistency.

 

  1. Add the egg and Vanilla Bean extract to the bowl and mix to incorporate.

 

  1. Add the dry ingredients to the wet ingredients a little at a time until the batter comes together.

 

  1. Set the bowl aside and add your Chocolate Chips, Zucchini and Walnuts and mix until well incorporated

 

 

  1. Place the dough in the fridge for up to 30 minutes so it can rest.

 

  1. Once rested take the dough out and scoop about 2 tbsp size worth of cookie dough onto a parchment lined baking sheet giving enough room for each cookie to spread out and have some space.

 

  1. Bake for 9-11 minutes

 

 

 

  1. Allow to keep cooking on the sheet tray for 2 minutes then transfer them to a wired rack to cool. (this is an important step. Once you take them out they won’t look done, but I promise you that if you let them to keep cooking for a couple minutes they will magically cook and be done and tasty chewy and delicious)

 

  1. These cookies can be kept at room temperature in an air tight container for up to a week or you can freeze them for up to 6 months.

 

 

 

 

 



1 thought on “GLUTEN FREE CHOCOLATE CHIP COOKIES WITH ZUCCHINI & WALNUTS”

  • Who knew you could cheat people into eating veggies for dessert! I think I like the texture of the gluten free flour better than regular flour. Great recipe!

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