Gluten Free Zucchini Oatmeal Chocolate Chip Cookies
2 cups (280 g) all-purpose gluten-free flour
1 teaspoon xanthan gum (omit if your blend already contains it)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1 cup (200 g) granulated sugar
1/2 cup (109 g) packed light brown sugar
3 cups (300 g) certified gluten free rolled oats (1 cup (100 g) ground into flour)
10 ounces semi-sweet chocolate chips
8 tablespoons (112 g) unsalted butter, at room temperature
2 eggs (120 g, out of shell) at room temperature, beaten
1 teaspoon pure vanilla extract
1 1/2 cups packed grated zucchini
Preheat your oven to 350°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the flour, xanthan gum, baking soda, salt, cinnamon and granulated sugar, and whisk to combine well. Add the brown sugar and whisk again, working out any lumps. Add the oats and oat flour and mix to combine. Place the chocolate chips in a separate, small bowl, add about 1 tablespoon of the combined dry ingredients to the boss and toss to coat. Set the chips aside.
To the large bowl of dry ingredients, add the butter, eggs and vanilla, and mix to combine well. Add the grated zucchini, and mix to combine. The mixture will be very, very sticky. Add the chocolate chips and the tablespoon of dry ingredients, and mix until the chips are evenly distributed throughout.
Drop the dough in small mounds, about 2 tablespoons each, 1 ½ inches apart on the prepared baking sheets. With wet fingers, smooth each mound of dough into a flat disk. Place the baking sheets, one at a time, in the preheated oven and bake until lightly golden brown on top, darker brown around the edges (about 14 minutes). Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.