Chocolate Chip Zucchini Cookies

One of our awesome librarians gave me zucchini from her garden (the deer weren’t kind to our plants) along with a recipe for some yummy cookies this past weekend. I adapted the cookies to be gluten-free and a bit healthier, and we have really enjoyed the treat!

Chocolate Chip Zucchini Cookies

1/2 Cup (1 stick) Butter, softened
1 Cup organic Sugar
1 1/3 Cups Teff Flour (GF oat flour of millet would probably work well, too)
2/3 Cup Tapioca Flour
1 Tbl Chia Seeds soaked in a bit of warm water or ground Flax (or Xanthan Gum, maybe a little less)
1 tsp Baking Soda
1 tsp ground Cinnamon
1/2 tsp real Salt
1 1/2 tsp real Vanilla Extract
1 Cup grated Zucchini
1 Cup Chocolate Chips

Preheat oven to 350 F. Line baking sheets with parchment paper.

In a large mixing bowl, cream together butter and sugar until fluffy. Add egg and vanilla. Then add in flours, flax, baking soda, and salt. Mix well, then stir in zucchini and chocolate chips.

Spoon onto the lined baking sheet, and bake about 15 minutes. Cool on pan.

Makes about 1 1/2 – 2 dozen

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2 comments to Chocolate Chip Zucchini Cookies

  • Sue

    I would like to try this recipe. Is there anything I can sub for the tapioca flour? Thank you.


    Michele Reply:

    I am not sure, Sue. Maybe a potato or corn starch?


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