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Gluten-free blueberry zucchini cookies sit on a bread board. Blueberries, shredded zucchini, and cookie crumbs are scattered about. A tea towel sits in the background.
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Gluten-Free Blueberry Zucchini Oatmeal Cookies

These cookies are the perfect way to marry the flavors of late summer and fall by using up your summer produce and using ground cinnamon and cardamom.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Cookies
Cuisine: American
Keyword: blueberry cookies, easy cookies, vegan cookies, zucchini cookies
Servings: 40 cookies
Calories: 74.6kcal
Author: The Panicked Foodie

Ingredients

  • 10 tablespoons vegan butter (OR regular butter if not vegan)
  • 3/4 cup + 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons of boiling water) (OR 1 large egg if not vegan)
  • 1/4 cup unsweetened applesauce
  • 1/4 + 1/8 teaspoons ground cinnamon
  • 1/2 + 1/8 teaspoons ground cardamom
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon Kosher salt
  • 2 cups gluten-free quick oats (not rolled oats!) (OR 2 cups of regular quick oats)
  • 3/4 cup shredded zucchini
  • 1 cup 1:1 gluten-free flour (I used Bob's Red Mill gluten-free 1:1 baking flour, 4.8 oz/cup) (OR 1 cup of regular all-purpose flour if not gluten-free, 4.25 oz/cup)
  • 3/4-1 cup fresh or frozen blueberries, washed and dried

Instructions

  • Arrange oven rack to be in the middle. Preheat oven to 350F. Grease baking sheet.
  • In a large bowl, cream together softened vegan butter and granulated sugar with an electric mixer on low speed. To the large bowl, add vanilla extract, flax egg, unsweetened applesauce, ground cinnamon, ground cardamom, baking soda, Kosher salt, gluten-free quick oats, and shredded zucchini. Mix everything together with an electric mixer on low speed.
  • Add 1:1 gluten-free flour and mix until combined with an electric mixer on low speed. Fold in 3/4-1 cup of blueberries.
  • Using a small cookie scoop (1.5 tablespoons), scoop dough out on the baking sheet leaving space in between. Using your fingers, press the cookies down a little bit to help them flatten while they bake.
  • Bake for 10-12 minutes, or until the edges are golden brown. Remove baking sheet from the oven, and allow cookies to cool for 3 minutes. Then transfer to a rack to finish cooling. Be careful when transferring the cookies. If you used a lot of blueberries, the cookie might not hold together as well when it's warm. It will firm up as it cools.

Nutrition

Serving: 1cookie | Calories: 74.6kcal | Carbohydrates: 10.7g | Protein: 0.9g | Fat: 3.1g | Saturated Fat: 1.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.3g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 48.4mg | Potassium: 32.5mg | Fiber: 0.7g | Sugar: 4.5g | Vitamin A: 84.9IU | Vitamin C: 1.1mg | Calcium: 3.1mg | Iron: 0.2mg