Gluten Free Zucchini Cookies (Also Vegan!)

I took my Grandma Tiny's Zucchini Cookies recipe and decided I needed to make it gluten free so I could enjoy them again.  It’s zucchini season!  These are perfect for the abundance of zucchini and pretty simple to make—you don’t even need a mixer.  I changed up the sugars a little so I wasn’t just using refined sugar and I used grape seed oil.  All changes I made worked perfectly and I’m happy that these are healthier and gluten free and they just happen to be vegan, so Parker was happy, too.  Sometimes the changes I make to things (especially when I make them gluten free AND vegan) make baked goods a bit dry and crumbly.  I’m still working on that issue.  But these cookies turned out great.  Parker even noticed and mentioned it.  And Kevin ate quite a few of them and he usually doesn’t eat something he knows is gluten free or vegan.  Win!

What more—since they’re vegan—you can eat the cookie dough!  (Not that in my past I’ve never eaten raw cookie dough of any kind.) ; )



Gluten Free Zucchini Cookies (They’re vegan, too!), by Katrina, Baking and Boys!

In a medium sized bowl, stir together with a whisk: (No electric mixer needed.)
1//2 cup organic cane sugar
¼ cup organic coconut sugar
¼ cup organic agave nectar (Note—I’ve used 1 cup of brown sugar before instead of the 3 sweeteners listed)
1 cup grated zucchini (I use the fine grater)
1/2 cup organic grape seed oil (or any other oil of choice)
1 teaspoon vanilla

Sift together in another medium sized bowl:
2 cups gluten free flour blend (I used Bob’s Red Mill 1 to 1 blend)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon fresh nutmeg
1/2 cup toasted pecans, chopped (or walnuts)—optional
1/3 cup Enjoy Life mini chocolate chips—optional

Preheat the oven to 350 degrees.  Add the wet mixture to the dry ingredients and stir with a wooden spoon or spatula until combined.  Stir in the nuts and raisins.
Drop by spoonfuls on parchment lined baking sheets.  Bake for 12 minutes.  Remove cookies to wire rack to cool.

Life is crazy and busy and probably a little boring around here.  I’m still here.  We had a great summer with lots of fun trips and everyone is happy to be back in school.  Shh, probably me more than anyone.