These Zucchini Chocolate Chip Oatmeal Cookies are loaded with shredded zucchini for a healthier take on a classic cookie! This easy recipe can be made in one bowl too for easy clean up!
I love a good cookie recipe but when that cookie recipe involves baking delicious-tasting cookies that are healthy, you know I can get behind that!
If you are a fan of oatmeal chocolate chip cookies, than this recipe is for you! I have taken the idea of a classic oatmeal chocolate chip cookie and loaded it up with lots of zucchini and healthy oats.
These cookies are not only delicious, but you can feel good about eating them!
These cookies are perfect as an afternoon snack but since they are healthy, they can be breakfast too! Now that is a breakfast I can get behind!
These zucchini cookies with oatmeal have crispy edges and a soft interior. They taste great and satisfy that sweet craving without all of the guilt!
That’s pretty much all the justification I need to have more than one! Ha!
Oh, and did I mention that they are really easy to make and whip up in one bowl?
I love these cookies and I am sure you will too! So what are we waiting for, lets get baking!
Why you should make Zucchini Chocolate Chip Oatmeal Cookies:
- These cookies are delicious!
- This recipe is very easy to make.
- You only need 1 bowl for this recipe, so it makes for an easy clean up!
- This recipe is gluten-free (make sure to use gluten-free oats).
- This recipe is a loaded with zucchini!
- These cookies are a healthier take on a classic!
Ingredients in Zucchini Chocolate Chip Oatmeal Cookies
- Zucchini: This recipe uses 1 whole cup of shredded zucchini! Be sure to wring out as much moisture from the zucchini as you can for the best results.
- Flour: oat, whole wheat or all purpose flour can be used in this recipe (use oat flour for a gluten free cookie)
- Chocolate chips
- Egg, baking soda and sugar: We are making cookies, afterall.
- Butter: melted butter or coconut oil.
- Vanilla extract
- Salt: Enhances the flavour of baked goods.
How to make these cookies
1. Prep the zucchini: Place shredded zucchini in a paper towel or cheese cloth and squeeze out excess moisture. Set aside.
2. Mix the dry ingredients: In a large bowl, add the oats, flour, sugar, baking soda and salt. Mix to combine.
3. Add the wet ingredients: To the bowl, add the egg, melted butter, and vanilla extract and mix to incorporate.
4. Fold in the zucchini and chocolate chips: Add the shredded zucchini and chocolate chips and fold them into the dough.
5. Scoop and bake: Scoop cookie dough onto the baking trays. Flatten slightly with the back of a spoon (the cookies will not spread much). Bake for 20-23 minutes or until they turn a nice golden brown. Transfer to a cooling rack to cool.
That’s it! This recipe makes 20 cookies which is great because a) they are delicious and b) they freeze well so I like to freeze some and defrost for a treat every now and then!
Tips and substitutions
- Wring out as much moisture as possible from the zucchini. Zucchini holds a lot of moisture so be sure to wring out as much as you can.
- You can make these dairy-free: In place of the butter, you can use coconut oil for these cookies. Be sure to also use dairy-free chocolate chips.
- Picky eaters: If you have picky eaters, you can skin the zucchini first before shredding it. This will make it easier to hide in the cookies.
How to store zucchini cookies:
Cookies can be stored in an airtight container at room temperature for a few days or up to a week in the fridge. Before storing in an airtight container, allow the cookies to cool completely.
Can you freeze these cookies?
These cookies freeze well. You can freeze unbaked cookie dough as well as baked cookies.
To freeze cookie dough, portion it out on a parchment lined baking sheet and then pop it in the freezer until the dough hardens. Then transfer the dough into a freezer safe bag. You can bake the frozen cookie portions when you are ready to enjoy them. No need to thaw them, just add a minute or more to the baking time.
To freeze baked cookies, allow them to cool and then transfer them to a freezer safe bag. When you are ready to enjoy them, let them thaw or pop them in the oven to warm them up quicker.
I hope you enjoy these healthy cookies as much as I do!
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Zucchini Chocolate Chip Oatmeal Cookies
- 1 cup zucchini shredded (about 1 medium zucchini)
- 1 cup oats
- 1 1/4 cups oat flour or whole wheat or all purpose flour (use oat flour for a gluten free cookie)
- 2/3 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1/4 cup butter or coconut oil melted
- 1 teaspoon vanilla extract
- 2/3 cup chocolate chips
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Place shredded zucchini in a paper towel or cheese cloth and squeeze out excess moisture. Set aside.
- In a large bowl, add the oats, flour, sugar, baking soda and salt. Mix to combine.
- To the bowl, add the egg, melted butter, and vanilla extract and mix to incorporate.
- Add the shredded zucchini and chocolate chips and fold them into the dough.
- Scoop cookie dough onto the baking trays. Flatten slightly with the back of a spoon (the cookies will not spread much). Bake for 20-23 minutes or until they turn a nice golden brown. Transfer to a cooling rack to cool.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.