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Zucchini Cookies made with Oats, Flax Seed, & Chocolate Chips


GLUTEN FREE & TOP 8 ALLERGEN FREE {Recipe & photos are the property of Keeley McGuire, of} See original URL link for additional photos and notes.

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Rate this recipe 4.8/5 (10 Votes)


  • 1.5 cups of finely grated zucchini (about 2 zucchini's worth)
  • 1/2 cup dairy-free butter
  • 1/3 cup of brown sugar
  • 1/3 cup of granulated sugar
  • 1 egg replacer (I used 1 flax egg - or use 1 large egg at room temp. or 1 mashed banana)
  • 1.5 tsp vanilla
  • 1.5 cups of gluten free flour w/ xantham gum
  • 1/2 tsp baking soda
  • 1 tsp of cinnamon
  • 1/4 tsp of salt
  • 1 cup of gluten free oats
  • 1 cup of allergy free chocolate chips- like Enjoy Life Dark Chocolate Morsels
  • 1/2 cup of flax seeds


Adapted from


Step 1

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silpat and set aside.
In a medium size bowl, go ahead and mix together your GF flour, baking soda, cinnamon, and salt by hand. Set aside.
In a food processor, grate zucchini with your "finely grated" blade. This will produce around 2 cups. Measure out 1.5 cups and return to the processor bowl with the food processing blade now added.
Add the butter, egg replacer, sugars, and vanilla to the bowl and processor until butter has been creamed.
Add your already mixed flour mixture we set aside in step 2. Process again until batter has formed and well combined.
Remove bowl from food processor. Stir in by hand the oats, chocolate chips, and flax seeds.
Spread cookies evenly onto your baking sheet, about 2" apart, and about 2TB worth for each cookie. This will yield about 2 dozen cookies.
Let cool on a wire cooling rack after baking.
Store in an airtight container.


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