Gluten Free Zucchini Oat Chocolate Chip Cookies Recipe


I ran across Heather Christo’s website ( while looking for fall cocktail recipes to post. In my opinion, her site is one of the best recipe websites I have run across in a long time. It is well organized and has something for everyone.  Although, I am not gluten free, I do have a vegan in my family, so getting recipes from her site and creating meals that everyone can enjoy is wonderful. Please check her out.

Author: Heather Christo

Prep time:  15 mins

Cook time:  18 mins

Total time:  33 mins

Serves: 24


  • 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


  1. Preheat the oven to 350 degrees and prepare two sheet pans with Silpat 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 sheet pans in rounded spoonful 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.





  1. Oh they look yummy!!

    • Hi! Yes, they do look yummy, don’t they?

  2. Amy

    Looks delicious 🙂

    • Hi, Amy! I totally agree! 🙂 Thanks, for reading and commenting.

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