Friday, January 30, 2015

Zucchini Oat & Flax Seed Chocolate Chip Cookies {Gluten & Top 8 Free}

Last week on our Facebook page, I asked everyone what their tips & tricks were for getting more fiber into their family's diet. 

It can be tricky when eating gluten free to ensure you're getting enough. Especially with kids -- Veggies aren't exactly the first thing they reach for in the fridge for a snack.

I'm thankful my Little Miss does a good job eating her vegetables, but that doesn't mean I don't still worry about getting her a good balance of insoluble & soluble fibers (beside the other nutritional values). 

I love making baked goods packed with Fiber and Omegas! Like these Zucchini Oat & Flax Seed Chocolate Chip Cookies. They're Gluten Free & Top 8 Allergen Free. Little Miss said they were the "best cookies you've ever made"! Seriously

A cookie needs to be plump.
Needs to be soft.
And it needs to be packed with chocolate chips. Of course.

I started by finely grating two zucchinis in my food processor. It yielded just over 2 cups, but you only need 1.5 cups for the recipe - so you can freeze the leftovers or save them in an airtight container in the fridge for use in the next day or two in another recipe.

After that, add your dairy free butter, sugars, vanilla, and egg replacer - I used a flax egg, if you can tolerate use 1 large egg at room temperature, or you could try 1 mashed banana if you want to add a different flavor combo to the mix. Your dry mix of flour, baking soda, cinnamon, and salt come next. 

Note: I whipped all this up in my food processor with the processor blade, not the mixing paddle blade (if you have one). I did this so it could chop up the zucchini even more fine, as I knew my daughter would not be a fan of big chunks in her cookies. 

After you have that all blended together, stir in (by hand) your oats, chocolate chips, and flax seeds. Can't do flax? Try using sunflower seeds, pumpkin seeds, or your favorite chopped nuts.

Cookies should be placed evenly on your parchment or silpat lined baking sheet (this is important - be sure to use one of the above mentioned on your baking sheet to help keep them from spreading and sticking). Each scoop will be about 2TB worth and the batter will yield 2 dozen.

Once they're done baking transfer them to a cooling rack to cool complete before storing in an airtight container or simply eating them all. ;)

I have kept mine in the fridge just to make them keep a bit longer - plus they're super yummy cold just as much as they are fresh, but store how you see fit. On the counter top they should last about 3 days. 

Today, Little Miss has one packed up in her lunchbox with some carrots, lunch meat pinwheels, and apple slices in an EasyLunchboxes container. 

They make the perfect lunch box add or snack! Try them and let me know what you think!

Print the recipe from the widget below or open it in a new window by clicking here



  1. Love this cookie idea, Keeley! So creative! I'm always looking for ways to use zucchini, and I love zucchini and chocolate, so why not? Can't wait to try it!

  2. I've never used zucchini in sweet recipes, but these cookies seems to be amazing! I love that they are gluten and top 8 alergens free.

    Tenancy cleaners Clapham


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