Tender and chewy, these Gluten-Free Zucchini Oatmeal Cookies are the perfect way to use up your seemingly endless summer zucchini bounty.
Are you up to your eyeballs in zucchini yet?
If you have a garden at home with a zucchini plant, my bet is that you are screaming YES while rocking the wide-eyed emoji face… you know the one.
I can totally relate: growing up, my mom and I would plant a little veggie garden year after year. Each spring we would take a trip to the local greenhouse and scout out seeds and sprouts for all of our favorite veggie plants – tomatoes, cucumbers, zucchini, green beans, yellow squash, etc. It was SO much fun watching everything grow and blossom and fruit.
But then, inevitably, came the few weeks of summer where you’d go out to the garden to find that those 4 itty bitty zucchinis that you spotted the day before had turned into 4 gargantuan green monsters. OVERNIGHT. And then it was All Zucchini Everything for weeks straight.
I don’t have the “problem” anymore because of city living — hello urban garden! — and the fact that zucchini plants don’t do so well in pots. Sad Face.
BUT if you look in my fridge you may think otherwise. Despite the fact that I don’t have homegrown zucchini coming out of my ears these days, I DO have farmers markets, and I DON’T have any self restraint when it comes to those luscious, green beauties.
Plus, I have eyes bigger than my stomach disease… What? 8 lbs of zucchini is an excessive amount to buy every week? Says who?!
My fridge. That’s who.
So, right now I’m joining those of you lucky folks (soooo envious) that have beautiful veggie gardens that are producing zucchini the size of your two-year-olds (yes, that’s a thing) and are feeling completely overwhelmed by your zucchini bounty.
To combat my self-inflicted zucchini problem and use up some of my ever growing stash, I turned to my trusty family cookbook that my mom compiled for me years ago, and straight to her very own zucchini oatmeal cookie recipe. Which is SO fitting, seeing as how my best zucchini memories have her in them (even if they are mostly about strategizing who we could pawn some off on or how on earth we could make zucchini for dinner fun for the 12th night in a row….)
BTW, if you want to give a family member the best gift ever: type up all of your old family recipes with a little blurb about why each one is special, categorize them, print them, put everything in a binder, and then gift it. I have never received a gift that was so thoughtful or precious in my whole entire life. There aren’t even words. <3
These zucchini oatmeal cookies are SO good and packed with TONS of the yummy stuff – zucchini (duh), oatmeal, walnuts and chocolate chips. Swoon! Aren’t family recipes the best?
My mom used to make these for us in the summer when we were kids to try to use up her zucchini crop and sneak a few extra veggies into us kids (tricky, tricky) and, being the good health-conscious mommy that she is, she would often make them with half of the sugar and then throw in a few chocolate chips just so we wouldn’t ask any questions. She’s a smart, smart cookie. (← see what I did there? 😉 )
When I have kids and I have to be all super responsible when it comes to that whole keeping them
alive healthy thing, I’ll probably go halfzies on the sugar too, but since I’m an adult and I can do what I want (in the kitchen at least!) I made these cookies with the go big or go home mentality on the sugar front… and maaaaay have actually added some extra chocolate chips in as well.
Hey, if I’m eating a cookie, it’s going to be a cookie in all of it’s sugary, chocolatey glory.
The onlllllllly problem with Mom’s recipe? It wasn’t gluten-free. womp womp. So, I tried to follow it as best and accurately as possible, by simply subbing gluten-free flour 1-to-1 and adding some xanthan gum. The result? Cake-ookies. No bueno.
Don’t get me wrong, there is a definite time and place for a cakey-cookie, but this was not it. Back to the drawing board.
To achieve the perfectly chewy texture that all oatmeal containing cookies must have (in my opinion, at least) I attempted the cookies again, and decided to melt the butter (allows the fats to incorporate into the gluten-free flour better), not cream the butter and sugar together (to avoid aeration), up the brown sugar to white sugar ratio (more moisture!), and let the dough rest for a bit (for moisture absorption). The result? The amazingly chewy (now gluten-free) zucchini oatmeal cookies of my youth! HAPPY DANCE!
So tomorrow when you go outside and discover yet another gigantic zucchini (or 5) fret not! Because you’ve got some seriously delicious gluten-free zucchini oatmeal cookies in your future.
- ¼ cup butter, melted and cooled
- ¼ cup sugar
- ½ cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1¼ cup gluten-free all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1½ cups grated zucchini
- ½ cup certified gluten-free oats
- 6 oz. chocolate chips
- ⅓ cup chopped walnuts
- Preheat oven to 375 degrees
- In a large mixing bowl, mix together the melted butter, sugar, brown sugar, and eggs.
- In a separate mixing bowl, combine the cinnamon, salt, baking powder, and gluten-free flour.
- Add the dry ingredients to the wet ingredients and mix well.
- Mix in the zucchini, and then add in the oats, chocolate chips, and walnuts, and stir until combined.
- Let the dough rest at room temperature for at least 15 minutes.
- Drop the cookies onto a cookie sheet, about 1 Tablespoon of dough, each, and bake for 12-15 minutes.
- Allow the cookies to rest for 3-5 minutes before transferring to a cooling rack.