Zucchini Chocolate Chip Cookies – GF

Zucchini cookies & Joel    It’s zucchini season again!  Thanks to our gardener, Kevin, we have a big crop of zucchini this year!  Big green ones and yellow banana squash are filling my kitchen counter.  Thank you, Jesus, for a bountiful crop!

What can we make with so many zucchini?

Here is a favorite zucchini recipe from the Gluten Free Mama Cookbook.  The zucchini make these cookies moist like my pudding cookie recipe, but even healthier.  This yummy snack stays soft as a muffin, perfect for any time of day.

22 month old Joel is enjoying one of the cookies out by our garden.  These cookies will make you smile, too!

2 1/3 cups Gluten Free Mama Almond Blend Flour  Zucchini Chocolate Chip Cookies
2 tsp. xanthan gum
1/2 tsp. baking soda
1 tsp. salt
1 cup coconut oil,  softened
1 cup brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla
1 cup grated zucchini
2 eggs
1  1/2 cups Enjoy Life chocolate chips

Preheat oven to 350 degrees.  Put the dry ingredients in a medium http://www.healthandrecoveryinstitute.com/antabuse-disulfiram-alcoholism/ mixing bowl (flour, xanthan gum, baking soda, salt) and mix with a wire whisk. In a big mixing bowl, combine the coconut oil, sugars, vanilla, zucchini and eggs.  Slowly add the flour mixture to the big mixing bowl.  Fold in the chocolate chips.

Line a baking sheet with parchment paper.  Scoop rounded teaspoons of batter onto your cookie sheet, 12 to a pan.  Bake 14 minutes.  Let sit on pan 2 minutes before moving to cooling rack.  Makes approximately 4 dozen yummy cookies, but it will be hard to count them as they are eaten so quickly.  Store leftover cookies (if any) in refrigerator or freezer.

Kevin, the Zucchini GardenerHere is our gardener, Kevin, with one of his bountiful fruits! 🙂

I will sing to the Lord,
Because He has dealt bountifully with me.
  Psalm 13:6 (NKJV)

New King James Version (NKJV)The Holy Bible, New King James Version Copyright © 1982 by Thomas Nelson, Inc.



One thought on “Zucchini Chocolate Chip Cookies – GF

  1. I made these today with 1/2 cup gluten-free oats to add a nutty texture. Delicious!

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