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

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 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.