White Chocolate Zucchini-Oat Cookies (Gluten Free) #fbcookieswap

gluten free

White Chocolate Zucchini-Oat Cookies

Today is The Great Food Blogger Cookie Swap! Bloggers all around are gathering today on the ‘net for a good cause: Cookies for Kids’ Cancer. We bake, we ship and we post (today).

It’s my first year participating, and I’m excited for many reasons. First off, three different bloggers have sent me batches of unbelievably yummy cookies. Racquel from ThePrimitivePlatter.com adorably packaged anginettis (Italian lemon drop cookies). Lu and I finished them in one sitting. Oops.

White Chocolate Zucchini-Oat Cookies

April from FoodnFocus.com sent me a wonderful batch of her Double Chocolate Peanut Butter Cookies, which also… went very quickly. Oops!

Then, I was excited when I finally received Kathy Strah‘s Mexican Chocolate Cookies (she wrote The Ultimate Panini Press Cookbook – cool!)

White Chocolate Zucchini-Oat Cookies

So what did I send out? Well, I knew it had to be something somewhat “healthy,” so I went with a gluten-free cookie made with Bob’s Red Mill gluten-free rolled oats and whole wheat pastry flour. They kindly set me the oats that I used in this recipe!

White Chocolate Zucchini-Oat Cookies

Also, I figured it would only be right if I included zucchini in these cookies. Grated, not spiralized. 

However, everyone should know that I am a pretty bad baker. I hate having to measure ingredients. I’m more of a “pinch of this, pinch of that” kinda cook. Even though I proofread all of my recipes before posting them, I often forget to list “garlic” or “olive oil.” I’m getting better.

White Chocolate Zucchini-Oat Cookies

Therefore, when picking a recipe for this Food Blogger Cookie Swap, I decided it was best to just “adapt” a previous recipe. A few swift Googlings and I found The Messy Baker Blog‘s Skinny Chocolate Chip Zucchini Oat Cookies. What a genius this girl is, the cookies were delicious! Lu may or may not have stuffed four into his mouth. I practically had to slap his hand away while I was photographing them! 

White Chocolate Zucchini-Oat Cookies

These cookies are gluten-free, gooey and fall apart so smoothly. The apple butter gives them a healthier sweetness and while you’d think they’d be dry because of the oats, it’s the exact opposite – they’re luxurious

White Chocolate Zucchini-Oat Cookies

I swapped in white chocolate chips, removed the raisins and used gluten-free products (thanks Bob’s Red Mill!) in this recipe. Otherwise, I didn’t change a thing. Thanks to Jennie

I hope you all enjoy the recipe! Now, back to spiralizing….

The Great Food Blogger Cookie Swap 2013

White Chocolate Zucchini-Oat Cookies (Gluten Free) #fbcookieswap

Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Servings: 24 cookies

Ingredients

  • Dry:
  • 1 cup gluten-free flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ teaspoon ground cinnamon
  • Wet:
  • ¼ cup apple butter
  • ¾ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini
  • 2 cups gluten-free rolled oats
  • ½ cup white mini chocolate chips

Instructions

  • Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
  • In a medium-size bowl, whisk together flour, baking soda, kosher salt, and cinnamon. Set aside.
  • In a large bowl, add apple butter and brown sugar; mix until the brown sugar melts into the apple butter and the mixture becomes smooth. Whisk in the egg and vanilla. Add the grated zucchini and whisk to combine.
  • Using a rubber spatula, slowly stir in the flour mixture until just combined. Fold in the oats and chocolate chips.
  • Scoop the dough using a 1-tablespoon cookie scoop onto your prepared pan, spacing the cookies 3 inches apart. Bake for 11-12 minutes, or until the edges are slightly golden brown. Allow the cookies to rest on the pan for 3-5 minutes before transferring to a wire rack to cool completely.

White Chocolate Zucchini-Oat Cookies

White Chocolate Zucchini-Oat Cookies

White Chocolate Zucchini-Oat Cookies

White Chocolate Zucchini-Oat Cookies

White Chocolate Zucchini-Oat Cookies

White Chocolate Zucchini-Oat Cookies

White Chocolate Zucchini-Oat Cookies

White Chocolate Zucchini-Oat Cookies

 

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17 comments

Joanne says:
Can I just have a hip hip hooray for the fact that these are SKINNY cookies!! No, literally. My hips need them.
Haha - we need a little veggies amongst all the cookie madness today!
marsha says:
Hi Ali just to let you know that you cant have gluten free whole wheat pastry flour. Wheat is probably the number 1 source of gluten. What flour did you use in your dry ingredients?
I used "gluten free flour" - sorry, that was a mistake, I never deleted "whole wheat pastry" from the ingredient list (originally that's what the recipe called for and I adjusted it). Thanks for catching that!
blahnikbaker says:
Yay!! Skinny delicious white chocolate cookies :). Thank you! That's all.
Lesley says:
Which gluten free flour did you use? I know different flours have different tastes and was wondering which one you used.
Bob's Red Mill, Lesley! Hope that helps.
Carol says:
Does your gf flour have zanthan gum in it? Mine does and I wonder if I need to use a different one. I can't wait to try these!
I absolutely LOVED these cookies! And I'm a very avid veggie hater. But seriously I could NOT stop eating them! I was literally picking the crumbs off the tray after finishing them off. Thank you so much for these incredible cookies!
Anonymous says:
Do you have any nutrition fact for these?
Sarah says:
Hi Ali, These look fantastic. I was wondering if I could replace the gluten free ingredients with gluten ones since I'm not intolerant. Thanks,Sarah
Hayley says:
Do you have to use Apple butter for these cookies or will regular butter work just aswell?
Susan says:
Hayley, Apple butter is not a dairy product. It's more of "jam" type spread with cooked apples and some spices (cinnamon, nutmeg, etc.) Butter is entirely different. It's a daily product. Hope this answers your question.

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