Vegan Double Chocolate Zucchini Cookies
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These vegan double chocolate zucchini cookies are, hands down, my favorite cookie. I make these ALL THE TIME. I stumbled across the original recipe from Boys Ahoy a few years ago, and I just had to make them. Not only is it a good way to use up zucchini (I suppose I could’ve used it in a healthier way… ;)), but the cookies themselves are so airy and moist, that you would swear you were eating a slice of chocolate cake. When I first bit into a cookie, I literally could not believe the texture. They are little bits of heaven, stuffed into a cookie. Using the original recipe from Boys Ahoy, I veganized it and made them gluten-free. Because gluten-free flour is much denser than regular all-purpose flour, I had to try this recipe a few times to get the amount of gluten-free flour right to perfectly mimic the airy and moist texture. Needless to say, I think I achieved it!
Can you use gluten free flour in place of regular flour?
Yes, but there are some things to be aware of. A cup of regular all-purpose flour typically weighs around 4.25 oz/cup. Gluten-free 1:1 baking flour, like bob’s red mill, clocks in at around 5.0-5.1 oz/cup. This means that the gluten-free flour is a lot denser, and that could be important. If you substitute 1:1, you usually end up with a product that is too gummy and heavy. I have been doing a lot of experimenting with this, and it helps to undercut the flour a little bit. I usually aim for 4.7-4.8 oz/cup. I haven’t tried anything lower than that yet. Another thing I noticed, is that gluten-free flour can be a little gritty in some cookies more than others. Because of this, I would recommend against using flax eggs as the binder. The last important thing is to make sure to really beat the dough with a Kitchen Aid mixer or an electric mixer to aerate the dough and provide it some lift.
How does gluten free flour affect baking?
The biggest thing, is that it can lead to really dense and gummy baked goods if you aren’t careful with how much you add. With gluten-free flour, it is important to weigh it out. Because of this, it can be harder (but not impossible!) to achieve baked goods that are light and airy.
Can I use frozen grated zucchini?
Yes! I haven’t tried this yet, but it should be fine. The only thing to watch out for, is the zucchini will be wet and mushy after it’s dethawed. So, a cup of thawed frozen grated zucchini is going to pack much more densely than freshly grated zucchini. Because of this, I would start by adding in 1/2 cup. If you would like more zucchini, then add in another 1/4 cup. To prep the frozen grated zucchini, I would rinse it under warm water to quickly thaw it out and then make sure to use a towel and squeeze out the excess water.
How to Make Vegan Double Chocolate Zucchini Cookies
1. Preheat oven to 375F. Grease baking sheet (I used Crisco). In a large bowl, mix zucchini, light brown sugar, coconut oil, vegan butter, applesauce, vanilla extract, cinnamon, baking soda, cocoa powder, and Kosher salt with an electric mixer until just combined.
2. Add in the flour, ~1 cup at a time mixing after each addition. Using an electric mixture, beat the dough on high for a minute or two to aerate. To make sure you don’t add too much flour, it’s best to weigh out the flour as opposed to measuring it out by volume. If you are using gluten free 1:1 baking flour (such as Bob’s Red Mill), aim for 4.7 oz/cup. If you don’t have a scale, this is about 15 tablespoons (for reference, 1 cup is 16 tablespoons). If you are using regular all-purpose flour, then each cup should weigh 4.25 oz.
3. Fold in chocolate chips.
4. Use a tablespoon cookie scoop to scoop mixture onto baking sheet. With your fingers, lightly press the cookies down to flatten them. Bake for 7-9 minutes.
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Vegan Double Chocolate Zucchini Cookies
These cookies are my absolute FAVORITE. They are soft and fluffy, like a slice of chocolate cake! Serve with a cold glass of your favorite milk alternative.
- 1 cup grated zucchini
- 1 cup loosely packed light brown sugar
- 1/2 cup coconut oil, solid
- 4 tablespoons vegan butter, room temperature
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 2 tablespoons cocoa powder
- 1/2 teaspoon Kosher salt
- 2 scant cups gluten-free 1:1 baking flour (4.7 oz/cup; explained above) (OR, 2 cups regular all-purpose flour)
- 3/4 cup chocolate chips of your choice
Preheat oven to 375F. Grease baking sheet (I used Crisco).
In a large bowl, mix zucchini, light brown sugar, coconut oil, vegan butter, applesauce, vanilla extract, cinnamon, baking soda, cocoa powder, and Kosher salt with an electric mixer until just combined.
Add in the flour, ~1 cup at a time mixing after each addition. Using an electric mixture, beat the dough on high for a minute or two to aerate.
Fold in chocolate chips.
Use a tablespoon cookie scoop to scoop mixture onto baking sheet. With your fingers, lightly press the cookies down to flatten them. Bake for 7-9 minutes.
Whenever I make any zucchini cookie, I generally grate the entire zucchini, use what I need, and then store leftovers in the freezer for future use.
Credit: Recipe adapted from Boys Ahoy.