Gluten Free Zucchini Coconut Chocolate Chip Cookies
You can use all-purpose flour for this recipe. I used Bob’s Red Mill Gluten Free 1 to 1 baking flour.
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
- 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
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.