White Chocolate Zucchini-Oat Cookies (Gluten Free) #fbcookieswap
- 1 cup gluten-free flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- 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
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.