• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Prep Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Prep Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Sweets

    Chocolate Zucchini Gluten Free Skillet Cookie

    Modified: Aug 17, 2020 · Published: Jul 18, 2019 by Lizzie Streit, MS, RDN · This post may contain affiliate links · Leave a Comment

    460 shares
    Jump to Recipe Print
    chocolate zucchini gluten free skillet cookie
    chocolate zucchini skillet cookie in a cast iron skillet with a green text box on top
    images of skillet cookie ingredients and finished recipe separated by a green text box

    Incredibly moist and downright delicious, this gluten free skillet cookie is a veggie-loaded dessert featuring zucchini, blueberries, and chocolate chips!

    chocolate zucchini gluten free skillet cookie in a cast iron skillet on a counter

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    If you’ve never had a skillet cookie before, you are MISSING OUT. And you need to drop everything and make this recipe right now. I’m serious, people.

    Skillet cookies are pretty much the ultimate low-maintenance dessert. They have all the same benefits as a cookie, but require less effort.

    They can (and should) be eaten right from the skillet. AND they’re usually moister, gooey-er, and arguably more delicious than regular cookies. Eating dessert straight out of the pan is also kind of fun, and makes me feel like I’m breaking the rules, which is cool.

    Have I sold you on them yet?!

    almond flour, zucchini, blueberries, maple syrup, egg, coconut oil, and chocolate chips on a counter

    Just in case I haven’t, let’s talk about why this particular Chocolate Zucchini Gluten Free Skillet Cookie is the bomb.com.

    1. It’s loaded with veggies, and is an excellent way to use up all the garden zucchini that you may have in abundance right now.
    2. It’s made with almond flour, which is gluten free and lower in carbohydrates than your typical white flour.
    3. It makes the perfect amount for 4-6 people, and can help you satisfy your sweet tooth without making the effort to whip up a whole batch of cookies.
    4. Chocolate. Need I say more?

    How to Make a Gluten Free Skillet Cookie

    The process is similar to making any kind of cookie. Preheat the oven to 350 degrees F. Combine the dry ingredients (almond flour, baking soda, and salt) in a small bowl. I like Bob’s Red Mill Almond Flour.

    Next, whisk together an egg, maple syrup, vanilla extract, and coconut oil (that’s solid but soft at room temp, not melted) in another bowl. Grate a small zucchini (to get ~1 cup).

    Add the dry ingredients to the wet ingredients, and whisk or mix until well combined. Fold in the blueberries and grated zucchini.

    grated zucchini, blueberries, and cookie batter in a mixing bowl with a rubber spatula

    Pour the batter into a greased 8-inch cast iron skillet (that’s the one that I used for reference). Use a rubber spatula to spread it out. Sprinkle the chocolate chips on top. Pop in the oven for 25-30 minutes, or until the edges are brown.

    • chocolate zucchini gluten free skillet cookie before going in the oven

    Tips and Tricks

    A note about texture: This skillet cookie is moister than a typical cookie, partially because of the coconut oil and zucchini.

    That’s why I recommend keeping the coconut oil solid but soft (a.k.a. in its natural state at room temp). Room temperature butter can also be used. Melted coconut oil or butter would make it too moist.

    Because the cookie is so moist, it’s meant to be eaten out of the skillet (ideally when it’s still warm). However, you can still slice it into pieces if you would rather eat it that way. They shouldn’t fall apart, but they will be more fragile than a regular cookie. Skillet cookie pieces can be stored in the an airtight container in the fridge for a few days.

    Can you substitute coconut flour for almond flour?

    I have not personally tried this recipe with coconut flour, but it may work with ½ cup coconut flour (as opposed to 1.5 cups almond flour). Please report back if you try!

    chocolate zucchini gluten free skillet cookie in a cast iron skillet with a napkin

    For other veggie-loaded sweets, check out: Beet and Carrot Veggie Applesauce, Zucchini Carrot Oat Muffins, Carrot Banana Breakfast Bread, and Fudgy Beet Brownies.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    📖 Recipe

    Send The Recipe

    Get This Recipe In Your Inbox

    Share your email, and we’ll send it to you. Plus, you’ll get a weekly recap of new recipes!
    chocolate zucchini gluten free skillet cookie

    Chocolate Zucchini Gluten Free Skillet Cookie

    A veggie-loaded healthy dessert with grated zucchini, almond flour, fresh blueberries, and chocolate chips.
    5 from 2 votes
    Print Pin Rate
    Prep Time: 10 minutes mins
    Cook Time: 30 minutes mins
    Total Time: 40 minutes mins
    Servings: 6 people
    Calories: 333kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 1.5 cups blanched almond flour
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 egg
    • ¼ cup maple syrup
    • ¼ cup coconut oil - solid but soft at room temp; can sub room temp butter
    • 1 teaspoon vanilla extract
    • 1 cup zucchini - grated; about 1 small zucchini
    • ½ cup blueberries
    • ¼ cup chocolate chips

    Instructions

    • Preheat the oven to 350 degrees F. Lightly grease an 8-inch cast iron skillet and set aside.
    • In a small bowl, combine the almond flour, baking soda, and salt. In a large bowl, whisk together the egg, maple syrup, coconut oil, and vanilla extract. Add the dry ingredients to the wet ingredients and whisk or stir until well combined.
    • Fold in the grated zucchini and blueberries, and stir. Transfer the batter to the skillet and use a rubber spatula to spread it out. Sprinkle the chocolate chips on top of the cookie.
    • Bake for 25-30 minutes, or until the edges are brown and slightly crispy.
    • Enjoy warm, right out of the skillet!

    Notes

    This can be sliced into pieces if you want to serve more people. They will be more fragile than a regular cookie but shouldn’t fall apart. Store in an airtight container in the fridge for a few days.

    Nutrition

    Calories: 333kcal | Carbohydrates: 23g | Protein: 8g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 28mg | Sodium: 220mg | Potassium: 104mg | Fiber: 4g | Sugar: 16g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 90mg | Iron: 1mg
    Did you make this recipe?Tag @vegworld_recipes and follow me today!

    Enjoy your dessert! Lizzie

    More Healthier Sweets

    • Oatmeal raisin cookie with carrots and chocolate chips with a bite taken out next to other cookies.
      Easy Oatmeal Raisin Carrot Cookies
    • Chocolate cupcake with bite taken out of it next to spoon of sweet potato.
      Almond Flour Chocolate Cupcakes (with sweet potato!)
    • Healthy chocolate frosting with avocado in a cup next to avocados and a napkin.
      Avocado Chocolate Frosting
    • Almond flour cookies stacked on top of each other with a bite taken out of the top one.
      Almond Flour Ginger Cookies
    460 shares

    Reader Interactions

    Comments

    No Comments

    5 from 2 votes (2 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Spring

    • Mint leaves, peas, and coconut yogurt on top of pea and mint soup in a bowl.
      Pea and Mint Soup (Vegan)
    • Roasted asparagus salad in a serving dish with a wooden spoon next to ingredients and a napkin.
      Roasted Asparagus Salad with Barley
    • Large bowl with hummus topped with colorful vegetables next to pita, a napkin, and herbs.
      Easy Appetizer Hummus Platter
    • Snap pea, quinoa, and chickpea salad in a bowl with a wooden spoon.
      Sugar Snap Pea Quinoa Salad
    See more Spring →

    Salads

    • Kale salad on a serving plate next to ingredients, a napkin, and utensils.
      Kale and Chickpea Salad with Feta
    • Chicken fennel salad in a serving bowl surrounded by ingredients and a napkin.
      Chicken Fennel Salad with Yogurt Dressing
    • Celeriac coleslaw in a bowl on a table surrounded by garnishes.
      Celeriac Coleslaw (without Mayo)
    • Fennel apple salad in a serving bowl next to garnishes and a napkin on a counter.
      Fennel Apple Salad
    See more Salads →

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2025 It's a Veg World After All ® LLC

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.