Zucchini Drop Cookies Gluten and Dairy Free with Vegan Alternative

Zucchini is one of those vegetables that can be used in a variety of baked goods.  During the summer, I freeze about half of the zucchini we harvest so that it can be used throughout the winter.  Zucchini Drop Cookies, Zucchini corn bread, zucchini cakes and breads, zucchini pancakes, and other zucchini cookie varieties are just a few of the ways we utilize this incredible vegetable.

Zucchini Drop Cookies Gluten and Dairy Free with Vegan Alternative

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 72-75 cookies
  • Difficulty: easy

Ingredients:

  • 1 Cup Vegan butter at room temperature
  • 1 Cup Brown Sugar
  • 1 Egg ( or substitute flax meal mixture: 2 Tbsp ground flax seed and 1/8 tsp baking powder with 3 Tbsp water and allow to rest 5-6 min to create a gel)
  • 1 1/2 tsp Gluten-free Vanilla Extract
  • 1 Cup unpeeled, raw Zucchini, grated ( thawed frozen zucchini )
  • 2 1/4 Cups Sweet Rice Flour Blend (click on link provided in recipe)
  • 1 tsp Gluten-free Baking powder
  • 1 tsp Baking Soda
  • 1 1/2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/8 tsp Sea Salt
  • 1 cup shredded Coconut
  • 1 cup chopped walnuts
  • Preheat oven to 350 degrees F or 175 C
  • Ungreased Baking Trays

Directions:

  1. If you are using frozen zucchini, remove and thaw the night before baking.  About 2-3 hours prior to baking, place thawed zucchini in strainer to allow excess water to drain.
  2. Preheat oven to 350 degrees F.
  3. Beat together softened Vegan butter, brown sugar, egg [or flax meal mixture], and gluten free vanilla.
  4. Fold in your drained zucchini to the above mixture.
  5. Whisk together Sweet White Rice Flour Blend, baking powder and soda, cinnamon, nutmeg, and salt.
  6. Slowly adding your flour mixture to the zucchini mixture, beat until blended.  The mixture should hold its form.  Fold in coconut and walnuts.
  7. Spoon tablespoon amount onto ungreased baking tray, 1-1 1/2 inches apart.  These cookies spread very little and tend to hold their shape during baking.  Bake for 10-12 minutes, or until they are lightly brown on top.
  8. Remove cookies from trays and cool on baking racks.  Store at room temperature in a sealed container or a cellophane-covered cookie tray.  These cookies freeze well up to a year.  Place in a freezer container, or freeze on a cookie tray and place in a freezer bag when frozen.
  9. Participating in:  [Gluten Free] Weekly Meal PlanHomestead Barn HopMake Ahead Meals for Busy Moms‘Made From Scratch’ MondayMy Meatless Mondays,  Recipe Box LinkyTempt My Tummy TuesdayTotally Tasty Tuesdays,  Slightly Indulgent TuesdayHearth and Soul Blog Hop,  Gluten Free WednesdaysAllergy-Free Wednesdays,  Allergy Friendly Friday,

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Comments: 3

  1. Resa Dance March 8, 2013 at 3:59 am Reply

    These sound so good – I wish I had some zucchini on hand so that I could make some right now! Good idea to freeze half of your summer harvest!
    Resa ~ Pitcher and Plate

  2. Devin @ Nom Yum & Free March 16, 2013 at 2:45 am Reply

    I love sneaking zucchini into baked goods to encourage my little ones to eat more veggies. I have a few allergy friendly zucchini recipes on my blog too – including the birthday cake I made for my daughter’s first birthday last year!! Luckily Baby Girl will eat zucchini in real meals, but sneaking it into yummy treats is key to get my Little Man to eat this incredible veggie. ;) Thanks for the recipe!

  3. Jennifer | The Deliberate Mom March 25, 2013 at 7:20 pm Reply

    I haven’t been to this space for a while. I hope all is well with you!

    These look delicious!

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