Zucchini Cookies

Prep Time 5 min Cook Time 15 min Serves 18 cookies     adjust servings

A yummy cookie with a hidden serving of veggies!


  • 2 cups gluten free oat flour
  • 2 flax eggs (real egg work too)
  • 1 1/2 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup maple syrup
  • 2 tsp vanilla extract
  • 3/4 cup pureed zucchini (about 1 smallish zucchini)
  • 1/3 cup chocolate chips


  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. In a food processor, puree the zucchini. Transfer to a bowl and let it sit a few minutes. You will start to see it release some water. Dump out any excess water you see. Use a towel to press out a little bit more of the liquid. Once you are done, transfer it to a bowl with the rest of the wet ingredients.
  4. Add wet to dry and mix until combined.
  5. Fold in the chocolate chips.
  6. Drop cookies on a lined baking sheet and cook for about 10-12 minutes.


Recipe Notes

Store these cookies in an airtight container in the fridge. They should last 2 weeks in the fridge. You can also freeze them for longer storage. Enjoy!

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