Mediterranean Irresistible Gluten-Free Zucchini Cookies
These Mediterranean-inspired gluten-free zucchini cookies are soft, chewy, and packed with wholesome flavors. Shredded zucchini adds natural moisture and tenderness, while oats bring heartiness and texture. Warm spices like cinnamon give them a cozy flavor, and you can customize them with chocolate chips, nuts, or dried fruit. They’re a delicious way to enjoy zucchini in a sweet treat—perfect for snacks, tea time, or a healthier dessert option.
Time
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Total Time: 30 minutes
Yield: About 24 cookies
Ingredients
Wet Ingredients:
½ cup softened butter or coconut oil
½ cup brown sugar
¼ cup granulated sugar
2 large eggs (or 2 flax eggs for vegan)
1 teaspoon vanilla extract
1 cup shredded zucchini (moisture squeezed out)
Dry Ingredients:
1 ½ cups gluten-free all-purpose flour blend
1 cup certified gluten-free quick oats
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional: ¼ teaspoon nutmeg or ginger)
½ teaspoon salt
½ teaspoon xanthan gum (omit if already in flour blend)
Add-ins:
½–¾ cup chocolate chips (dairy-free if needed)
½ cup chopped nuts (walnuts, hazelnuts, or almonds) or dried fruit (optional)
Instructions
Prepare the oven and pan
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Mix wet ingredients
In a large bowl, cream the softened butter (or coconut oil) with the sugars until light and fluffy. Add eggs (or flax eggs), vanilla, and shredded zucchini. Mix until smooth.
Combine dry ingredients
In a separate bowl, whisk together the gluten-free flour blend, oats, baking soda, cinnamon, salt, and xanthan gum (if using).
Bring it together
Gradually fold the dry mixture into the wet mixture until just combined. Stir in chocolate chips and nuts/dried fruit if using.
Scoop and shape
Drop tablespoon-sized portions of dough onto the prepared baking sheet, leaving space for slight spreading.
Bake
Bake for 12–15 minutes, or until the cookies are lightly golden around the edges and set in the center.
Cool and serve
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or at room temperature.
Tips
Squeeze zucchini well: Excess moisture can make cookies too soft. Use a clean towel or paper towels to press out the liquid.
Chill the dough: If the dough feels sticky, refrigerate for 20–30 minutes before baking. This helps prevent spreading.
Don’t overbake: These cookies are meant to be soft and chewy. Pull them out when edges are golden but the center still looks a little soft.
Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They also freeze well for 2–3 months.
Variations
Mediterranean Twist: Add chopped dried figs, dates, or apricots instead of chocolate chips. A sprinkle of sesame seeds on top also gives them a Middle Eastern flair.
Nutty Crunch: Mix in chopped walnuts, hazelnuts, or almonds for texture.
Spiced Up: Increase cinnamon and add nutmeg, ginger, or cardamom for a more aromatic cookie.
Healthier Option: Reduce sugar slightly and add a few tablespoons of honey or maple syrup for natural sweetness.
Breakfast Cookies: Skip the chocolate chips, add more oats, and mix in dried fruit (like raisins or cranberries) for a wholesome on-the-go snack.
Vegan Version: Use coconut oil, flax eggs, and dairy-free chocolate chips to make them fully plant-based.
Q&A
Q: Can I make these cookies vegan?
A: Yes. Substitute eggs with flax eggs (1 tablespoon flaxseed + 3 tablespoons water per egg, mixed and rested 5 minutes) and use coconut oil or a plant-based butter. Make sure any chocolate chips are dairy-free.
Q: How do I prevent the cookies from spreading too much?
A: Chill the dough for 20–30 minutes before baking and make sure the zucchini is well-drained.
Q: Can I use regular oats instead of quick oats?
A: Yes, but they may give a chewier, denser texture. You can pulse them slightly in a food processor if you want a finer texture.
Q: How should I store these cookies?
A: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They can also be frozen for 2–3 months.
Q: Can I add other flavorings?
A: Absolutely. Try a teaspoon of vanilla extract, a pinch of cardamom, or citrus zest for an extra Mediterranean touch.
Nutrition
(per cookie, based on 24 cookies)
Calories: ~120
Protein: 2 g
Carbohydrates: 18 g
Fat: 5 g
Fiber: 1–2 g
Sugar: 9 g
Sodium: 90 mg
(Values may vary depending on type of oil, chocolate, and nuts used.)
Conclusion
These Mediterranean Gluten-Free Zucchini Cookies are soft, chewy, and packed with subtle sweetness from zucchini and warm spices. They are naturally moist, easy to customize with chocolate chips, nuts, or dried fruit, and work perfectly as a snack, dessert, or even a healthy breakfast treat. With simple ingredients and flexible substitutions, they are a wholesome and satisfying way to enjoy zucchini in a sweet, indulgent, yet nutritious form.