Happy Friday! If you are reading this Friday morning, I am en route to Baltimore for my very first trip to Charm City! I am so excited to be presenting at the Baltimore Book Fair on Saturday where I am going to tell my story and cook up a few dishes for everyone and answer questions. I am only in Baltimore for 24 hours, but I probably need to eat some seafood, right? Any suggestions?

Zucchini Chocolate Chip Cookies- vegan and gluten free from heatherchristo.com

SO after the book fair I am taking a train (fun!) to New York and meeting my hubby. We are going to be there all week for work, I will keep you updated on all of the cool stuff I am doing there via insta-stories and the blog- but I also am going to EAT!!!!

Any recommendations New Yorkers? We always eat at the same places it seems like, and we are looking to branch out.

Pete specifically wants to know where the best burger in the city is (I can do it sans bun). Anyone know?

Zucchini Chocolate Chip Cookies- vegan and gluten free from heatherchristo.com

Ok, finally- the cookies! My kids plowed through these in 2 days and I made these extra large. It’s a wonderful classic chocolate chip cookie made a little special with oats and some of the zucchini that I have so much of. The zucchini makes these extra moist and the oats add texture.

*NOTE: The dough spreads A LOT!!! So I only baked 6 at a time on each sheet pan with the big scoop. My cookie scoop was big so I got 14 huge cookies from this recipe, You could do smaller and get 2 dozen cookies and be able to bake 8 at a time on each sheet pan. Also, I let the cookies cool on the sheet pan. If you try to move them before they have cooled and set up, the cookies will break apart (from all that moist zucchini!).

Zucchini Oat Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 ¾ cups all purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup gluten free oats
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup sugar (I used organic beet sugar)
  • ⅓ cup coconut oil (not melted)
  • 1 cup shredded zucchini
  • 3 tablespoons canned garbanzo bean liquid
  • ⅔ cup chocolate chip cookies
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet pans with silpats or parchment paper.
  2. In the bowl of a standing mixer combine the dry ingredients.
  3. Add the coconut oil, zucchini and garbanzo bean liquid and mix until uniform and a thick batter. Briefly stir in the chocolate chips.
  4. Scoop the batter onto the sheetpans in rounded spoonfuls leaving lots of room for batter spread (See note above). Bake 16-18 minutes until golden brown and then let the cookies cool on the sheet pan before removing with a spatula.

 

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Happy Friday! If you are reading this Friday morning, I am en route to Baltimore for my very first trip to Charm City! I am so excited to be presenting at the Baltimore Book Fair on Saturday where I am going to tell my story and cook up a few dishes for everyone and answer questions. I am only in Baltimore for 24 hours, but I probably need to eat some seafood, right? Any suggestions?

Zucchini Chocolate Chip Cookies- vegan and gluten free from heatherchristo.com

SO after the book fair I am taking a train (fun!) to New York and meeting my hubby. We are going to be there all week for work, I will keep you updated on all of the cool stuff I am doing there via insta-stories and the blog- but I also am going to EAT!!!!

Any recommendations New Yorkers? We always eat at the same places it seems like, and we are looking to branch out.

Pete specifically wants to know where the best burger in the city is (I can do it sans bun). Anyone know?

Zucchini Chocolate Chip Cookies- vegan and gluten free from heatherchristo.com

Ok, finally- the cookies! My kids plowed through these in 2 days and I made these extra large. It’s a wonderful classic chocolate chip cookie made a little special with oats and some of the zucchini that I have so much of. The zucchini makes these extra moist and the oats add texture.

*NOTE: The dough spreads A LOT!!! So I only baked 6 at a time on each sheet pan with the big scoop. My cookie scoop was big so I got 14 huge cookies from this recipe, You could do smaller and get 2 dozen cookies and be able to bake 8 at a time on each sheet pan. Also, I let the cookies cool on the sheet pan. If you try to move them before they have cooled and set up, the cookies will break apart (from all that moist zucchini!).

Zucchini Oat Chocolate Chip Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Ingredients
  • 1 ¾ cups all purpose gluten free flour (I use Bobs Red Mill)
  • 1 cup gluten free oats
  • 1 teaspoon kosher salt
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 cup sugar (I used organic beet sugar)
  • ⅓ cup coconut oil (not melted)
  • 1 cup shredded zucchini
  • 3 tablespoons canned garbanzo bean liquid
  • ⅔ cup chocolate chip cookies
Instructions
  1. Preheat the oven to 350 degrees and prepare two sheet pans with silpats or parchment paper.
  2. In the bowl of a standing mixer combine the dry ingredients.
  3. Add the coconut oil, zucchini and garbanzo bean liquid and mix until uniform and a thick batter. Briefly stir in the chocolate chips.
  4. Scoop the batter onto the sheetpans in rounded spoonfuls leaving lots of room for batter spread (See note above). Bake 16-18 minutes until golden brown and then let the cookies cool on the sheet pan before removing with a spatula.