Gluten Free Zucchini Coconut Chocolate Chip Cookies. These cookies are everything!
Seriously, if you haven’t baked with zucchini before, you really need to. The shredded zucchini adds a touch of texture and adds a great, indescribable moisture and added flavor. You can’t taste the zucchini but I feel like the shredded zucchini helps to enhance all of the other flavors. Plus, you’re eating veggies so you can eat three cookies.
I added some coconut, well, because my friend, Zainab loves coconut. I couldn’t help myself while I was baking these. And you gotta just throw one into your mouth fresh of the oven, while the chocolate is still warm and melty.
I’m sharing these Gluten Free Zucchini Coconut Chocolate Chip Cookies over at Blahnik Baker today. Check out my post!!! I’m also sharing some tips and advice I wish other moms had shared with me after I had my first child so I hope you read it!
And if you make these, please don’t peel the zucchini first. I love seeing the specks of green in these cookies. What do you think?
Gluten Free Zucchini Coconut Chocolate Chip Cookies
Ingredients
- ½ cup coconut oil melted and cooled to room temp
- ½ cup dark brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 1 ½ cups gluten free baking flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup old fashioned rolled oats
- ½ cup sweetened shredded coconut
- ½ cup semisweet chocolate chips
- ½ cup bittersweet chocolate chips
Instructions
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Using a large mixing bowl, mix together the melted and cooled coconut oil and sugars, and stir until smooth. Add the egg, vanilla and zucchini and mix until combined.
- In a separate mixing bowl, whisk together the flour, cinnamon, baking soda and salt. Slowly add the dry ingredients into the wet, and stir until just combined. Mix in the oats, shredded coconut and chocolate chips.
- Use a tablespoon sized cookie scoop and place dough balls on your prepared baking sheet, spacing them about 2 inches apart. At this point, you can gently press a few additional chocolate chips on top of the cookie dough balls if you’d like.
- Bake the cookies for about 12 to 14 minutes, or until cookies are golden around the edges and set. Cool on baking sheets for about 5 minutes then transfer to a wire cooling rack.
To read my post, visit Blahnik Baker
Megan - The Emotional Baker says
I haven’t done any gluten free baking in awhile! These look amazing with all my favorite flavors!
Gayle @ Pumpkin 'N Spice says
I have never baked with zucchini before, can you believe it?! I definitely have to after seeing these cookies. I love that they’re gluten free and packed with chocolate! Sounds delicious, Alice!
Holly | Beyond Kimchee says
I never baked with zucchini either, and this sounds like a green light that it is the time to try now. Zucchini and chocolate? What a combination!
Tori says
These look so healthy and yet so tempting. What a creative way to change up the classic zucchini bread, Alice!
Shashi at RunninSrilankan says
Oh Alice – these cookies are my kinda cookies – coconut oil and zucchs and oats – so delicious and healthy enough for breakfast -right?
Ben Maclain|Havocinthekitchen says
I’ve never incorporated zucchini in baking, but I’ve been planning for a while. Love this cookies for the addition of the coconut and oats (needless to mention chocolate!). I mean, zucchini and oats = healthier = you can eat more. Right?:)
Jen | Baked by an Introvert says
I’ve yet to use zucchini in a cookie but I love the idea. It sounds especially good with oats and chocolate. So much yum!
Dannii @ Hungry Healthy Happy says
I have seen zucchini in muffins before, but never in a cookie – what a great idea. But then, I have never tried it in a muffin either. I need to change that very soon.
Ashley | The Recipe Rebel says
LOVE baking with zucchini! I’ve actually never made cookies with it though — clearly it’s time to start!
marcie says
These look so perfect for Zainab — you are so nice! I would LOVE these, too, Alice — they definitely look like they’re “everything”! Can’t wait to try them!
Matt Robinson says
These look incredible, Alice. And healthy too? Need to make these for my boys!
Johlene@FlavoursandFrosting says
I really should start experimenting with zucchini in my baking. These cookies look amazing!!
Mir says
You’re a good friend, Alice! My best friend loves coconut so I bake with it just for her.
I can totally tell that these cookies are everything! They look so happy. And full of veggies, so I mean yeah. I’ll eat at least six at a time. Is that wrong?!
Kelly says
These cookies are perfect for Z, Alice! I love the zucchini and coconut combo! Yay that they’re gluten free too! I still have a lot of garden zucchini growing so I can’t wait to try making these!
Laura (Tutti Dolci) says
How incredible do these cookies look! Love that zucchini and coconut!
Zainab says
Thank you for these Alice and for the awesome advice!!
Meggan+|+Culinary+Hill says
These cookies look tremendously delicious!!!! Well done!
Cakespy says
This sounds like a perfect, delicious, a little naughty but also healthy recipe! Awesome work.
Marissa says
What a brilliant idea to add zucchini! I imagine the cookies are especially moist…and, of course, love that extra boost of veggies.
Megan {Country Cleaver} says
I have a giant zucchini that is going to waste – I better use it on these!!! They are beautiful!
hipfoodiemom says
Thanks so much Megan!