Gluten-Free Chocolate Chip Zucchini Cookies

You Won’t Believe These Gluten-Free Chocolate Chip Zucchini Cookies Have Veggies in Them!

Let me tell you a little story.

A few summers ago, my garden exploded with zucchini. I was tossing it into pastas, grating it into fritters, even spiralizing it into noodles. But one day, staring at a mound of zucchini and craving something sweet, I had a wild idea: what if I baked it into cookies?

I wanted something comforting and indulgent but also healthy, easy, and suitable for my gluten-sensitive friends. After a few (okay, several) test batches, I nailed it. These gluten-free chocolate chip zucchini cookies are now a staple in my kitchen—and no one ever guesses they’re packed with veggies!

This blog post is especially for you—whether you’re a busy mom looking for quick summer snacks, a health-conscious woman who loves to bake, or someone craving dairy free comfort food that won’t leave you feeling guilty. These cookies hit all the right notes: soft, chewy, naturally sweetened, and vegan too!

Let’s dive into this dreamy recipe that’s not just tasty—it’s surprisingly nourishing.

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Why Zucchini Belongs in Cookies (Yes, Really)

I get it—zucchini in a cookie might sound odd at first. But hear me out.

Zucchini has a mild flavor that disappears into the background while doing something magical: it makes cookies incredibly soft and moist. Its high water content brings a tender bite to the cookies without making them soggy—especially when grated and drained properly.

Plus, zucchini adds a boost of nutrition. It’s loaded with vitamin C, potassium, antioxidants, and fiber, making it an ideal secret ingredient for healthy baking.

So yes, you’re technically sneaking vegetables into dessert—but trust me, no one will ever know.

What Makes These Cookies So Good (and Good for You)

This recipe is more than a creative way to use up garden zucchini. It’s a feel-good cookie that fits a variety of dietary needs:

Gluten-free – No wheat, so it’s safe for gluten sensitivities.

Vegan – No eggs or dairy, making it perfect for plant-based eaters.

Refined sugar-free – Sweetened naturally with maple syrup or coconut sugar.

Dairy free comfort food – Soft, warm, and indulgent without the lactose.

Chewy and satisfying – Just the right texture for a cookie.

Whether you eat them for breakfast (I do!), pack them as summer snacks, or enjoy them as an after-dinner treat, they fit beautifully into a balanced lifestyle.

Ingredients: Everything You’ll Need

Here’s the full list of ingredients with exact measurements. You’ll likely have most of these already in your pantry!

Dry Ingredients:

1 ½ cups gluten-free all-purpose flour (I recommend Bob’s Red Mill 1-to-1)

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon sea salt

Wet Ingredients:

1 tablespoon ground flaxseed + 2.5 tablespoons water (for flax egg)

⅓ cup melted coconut oil (or vegan butter)

½ cup maple syrup or coconut sugar

1 teaspoon vanilla extract

Mix-ins:

1 cup finely grated zucchini (drained well)

½ cup dairy-free chocolate chips

Optional: ¼ cup chopped walnuts or rolled oats

How to Make These Cookies (Step-by-Step)

1. Prepare the flax egg

In a small bowl, mix 1 tablespoon ground flaxseed with 2.5 tablespoons water. Stir and let it sit for at least 5 minutes to gel.

2. Preheat and prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

3. Grate and drain the zucchini

Use the fine side of a box grater to grate 1 cup of zucchini. Place it in a clean dish towel and squeeze out the excess liquid—this step is crucial for the right texture.

4. Mix wet ingredients

In a medium bowl, whisk together the flax egg, melted coconut oil, maple syrup (or coconut sugar), and vanilla extract.

5. Mix dry ingredients

In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

6. Combine everything

Gradually add the dry ingredients into the wet mixture. Stir until just combined. Then fold in the grated zucchini and chocolate chips (plus walnuts if using).

7. Scoop and bake

Drop tablespoon-sized scoops of dough onto the lined baking sheet. Flatten slightly with the back of a spoon. Bake for 10–12 minutes, or until edges are golden.

8. Cool and enjoy

Let the cookies cool for 5–10 minutes on the pan before transferring to a wire rack. They firm up as they cool and get even more chewy and delicious!

Mid-Bake Essentials: My 3 Must-Have Amazon Products

As someone who bakes often, I’ve tested a LOT of tools. These three products make your cookie-baking experience smoother, cleaner, and more enjoyable—especially when working with sticky dough or grating veggies.

1. OXO Good Grips Etched Box Grater with Removable Zester

This is hands-down my favorite kitchen grater. It has sharp blades for effortless zucchini grating and a removable catch container to collect everything neatly.

Why I love it: No mess, super sharp, and easy to clean.

Get yours on Amazon – Make prep a breeze!

2. Silpat Premium Non-Stick Silicone Baking Mat

If you want evenly baked cookies every time (and no sticky cleanup), this silicone baking mat is your new best friend.

Why I love it: Reusable, eco-friendly, and no parchment paper waste!

Grab it on Amazon – Your cookies will thank you.

3. Enjoy Life Semi-Sweet Vegan Chocolate Chips

These are rich, melt beautifully, and are free of dairy, soy, and gluten. The taste? Pure chocolate heaven.

Why I love it: Allergy-friendly and kid-approved.

Stock up on Amazon – A pantry essential for guilt-free indulgence.

Chef’s Pro Tips for Cookie Perfection

Here’s what I’ve learned after baking these cookies dozens of times:

Chill the dough: For even chewier cookies, pop the dough in the fridge for 15–30 minutes before baking.

Drain the zucchini well: If it’s too wet, your cookies will spread too much.

Use a cookie scoop: Keeps your cookies uniform for even baking.

Make it your own: Add cinnamon, nutmeg, shredded coconut, or your favorite chopped nuts.

How to Serve & Store Them

These cookies are so versatile, I snack on them throughout the day:

As a summer snack: Serve chilled with cold almond milk or iced coffee.

For breakfast: Pair with a smoothie or protein-packed latte.

Dessert upgrade: Warm slightly and serve with a scoop of dairy-free vanilla ice cream.

Storage Tips:

Room temp: Keep in an airtight container for up to 3 days.

Fridge: Store for up to a week.

Freezer: Freeze in a sealed bag for up to 3 months. Reheat in the oven or toaster oven for that fresh-baked feel.

Frequently Asked Questions

Can I make these nut-free?

Absolutely! Just skip the walnuts and make sure your chocolate chips are nut-free certified.

What if I’m not vegan?

Feel free to use one regular egg instead of the flax egg.

Can I double the recipe?

Yes—and I recommend it. These cookies disappear fast!

Can I use yellow zucchini?

Sure! Yellow squash works just as well and is just as mild in flavor.

Final Thoughts: A Cookie You’ll Bake All Year Long

I never imagined zucchini would lead me to one of the best cookie recipes in my collection. These gluten free chocolate chip zucchini cookies are more than just a creative way to use veggies—they’re soft, chewy, comforting, and surprisingly good for you.

They’re everything I love about baking: nourishing, easy to make, and deeply satisfying.

If you try them, I’d love to see your creations! Tag me on Instagram or drop a comment below with your tweaks and thoughts.

Now go preheat that oven. These cookies won’t bake themselves—but they will wow everyone who tries them.