- 24
Ingredients
- Dry:
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- Wet:
- 1/4 cup apple butter
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 2 cups gluten-free rolled oats
- 1/2 cup white mini chocolate chips
Preparation
Step 1
1. Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
2. In a medium-size bowl, whisk together flour, baking soda, kosher salt, and cinnamon. Set aside.
3. In a large bowl, add apple butter and brown sugar; mix until the brown sugar melts into the apple butter and the mixture becomes smooth. Whisk in the egg and vanilla. Add the grated zucchini and whisk to combine.
4. Using a rubber spatula, slowly stir in the flour mixture until just combined. Fold in the oats and chocolate chips.
5. Scoop the dough using a 1-tablespoon cookie scoop onto your prepared pan, spacing the cookies 3 inches apart.
6. Bake for 11-12 minutes, or until the edges are slightly golden brown. Allow the cookies to rest on the pan for 3-5 minutes before transferring to a wire rack to cool completely.