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Home » Desserts » Cookies

Zucchini Chocolate Chip Cookies

Aug 10, 2021 · Modified: Oct 4, 2022 · This post may contain affiliate links · 4 Comments

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Zucchini Chocolate Chip Cookies are the perfect quick and healthy breakfast, snack or dessert. These gluten free cookies are made with oats, shredded zucchini, dark chocolate and walnuts.

This post contains affiliate links. Please read our Privacy Policy HERE.

Zucchini cookies on a cooling rack.

Why you'll love this chocolate chip zucchini cookie recipe:

These cookies have a soft and pillowy texture. They are basically zucchini bread in cookie form!

They are made with a handful of wholesome ingredients and I promise, you can't taste the zucchini.

Eat these cookies any time of the day. They work perfectly as a breakfast cookie. I used oat flour and oats in this recipe so you're basically having your morning oatmeal.

I used gluten free oat flour and gluten free oats so even if you're gluten free, you can enjoy these cookies!

There's no separation of the wet and dry ingredients. All you have to do is throw all of the ingredients into a mixing bowl and combine.

These cookies are sweetened with unrefined sugar (coconut sugar) opposed to white sugar.

Ingredients in zucchini chocolate chip cookies.

Ingredients in this recipe:

  • shredded zucchini - excess moisture squeezed out with a paper towel (measured after squeezing)
  • melted coconut oil
  • coconut sugar
  • egg
  • vanilla extract
  • gluten free old fashioned rolled oats - Not quick oats and not steel cut.
  • gluten free oat flour - You can use store-bought or make your own.
  • baking soda
  • ground cinnamon
  • dark chocolate chips or chunks 
  • chopped walnuts

A complete list of ingredients, amounts and instructions is located on the recipe card below.

Substitutions:

Use softened butter in place of melted coconut oil. If you go this route, use a stand mixer with a paddle attachment so you can properly cream the butter and sugar together.

Swap out coconut sugar for cane sugar if you'd like.

Switch up the mix-ins! I used dark chocolate chips and walnuts. Try out raisins, mini chocolate chips and pecans instead! A pinch of pumpkin pie spice would even be nice.

How to shred zucchini:

  • First, wash and dry your zucchini.
  • Cut off both ends of the zucchini.
  • There's no need to peel the zucchini, but you can if you want to.
  • Hold a box grater over a cutting board and start to shred the zucchini. If you don't have a grater, you can use a food processor.
  • Once the zucchini has been shredded, place it in a paper towel and squeeze out the moisture. Squeeze out as much as you can. Dispose of the liquid.
  • Measure the shredded zucchini after you have removed the excess liquid. You will need ½ cup shredded zucchini for this recipe.

How to make oat flour:

Add old fashioned rolled oats to a blender and blend until you have obtained a flour consistency.

It's very important that it is as fine as flour or it will change the texture of your baked goods.

You can store the oat flour in an airtight container in a cool and dry area for about 2 months.

How to Make Zucchini Cookies:

Wet ingredients for zucchini cookies in a bowl.

In a mixing bowl, whisk together the zucchini, coconut oil, coconut sugar, egg and vanilla extract.

Zucchini cookie dough in a bowl.

Add in the oats, oat flour, baking soda, cinnamon, baking soda, chocolate chips and chopped walnuts.

Unbaked zucchini cookies on a cookie sheet.
  • Use a medium cookie scoop to scoop the dough onto a cookie sheet lined with parchment paper.
  • Gently flatten the tops of the dough before baking.
Hand holding a zucchini cookie.
  • Bake at 350 degrees F for 8-12 minutes or until edges are slightly golden brown.
  • Allow the cookies to cool on a cooling rack before enjoying.

Recipe pro-tips:

Properly measure the almond flour by spooning it into the measuring cup. Then, level off the top of the cup with a knife. Do not place the measuring cup into the bag and scoop. You could end up with more flour than needed.

Don't use quick oats or steel cut oats in this recipe. The cookie's texture will not be the same. Stick with old fashioned rolled oats.

If you're not gluten free, obviously, there's no need to use gluten free oat flour and oats.

Don't overbake the cookies. They be dry if you do so. Keep an eye on them and check at the 8 minute mark.

Storage and freezing directions:

Store the cookies in an airtight container in the fridge for about 3-4 days. If you love warm cookies (who doesn't) microwave the cookie for a few seconds before enjoying. You can also freeze the cookies for up to 3 months.

More Healthy Cookie Recipes:

  • 4 Ingredient Banana Oatmeal Cookies
  • Healthy Pumpkin Cookies with Almond Flour
  • Almond Flour Peanut Butter Cookies (No Egg)
  • Almond Flour Oatmeal Cookies (Gluten Free)
  • 1 Minute Vegan Mug Cookie
  • Gluten Free Hot Cocoa Cookies

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Zucchini cookies on a cooling rack.

Zucchini Chocolate Chip Cookies

Gluten Free Zucchini Chocolate Chip Cookies are the perfect quick breakfast, snack or dessert. Made with oats, zucchini, chocolate and nuts.
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 12 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 7 cookies
Calories 293 kcal

Ingredients
  

  • ½ cup shredded zucchini - excess moisture squeezed out with a paper towel (measured after squeezing)
  • ¼ cup melted coconut oil
  • ½ cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup gluten free old fashioned rolled oats
  • ¾ cup gluten free oat flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ⅓ cup dark chocolate chips or chunks 
  • ⅓ cup chopped walnuts

Instructions
 

  • In a mixing bowl, whisk together the zucchini, coconut oil, coconut sugar, egg and vanilla extract.
  • Add in the oats, oat flour, baking soda, cinnamon, baking soda, chocolate chips and chopped walnuts.
  • Use a medium cookie scoop to scoop the dough onto a cookie sheet lined with parchment paper. Gently flatten the tops of the dough before baking.
  • Bake at 350 degrees F for 8-12 minutes or until edges are slightly golden brown.
  • Allow the cookies to cool on a cooling rack before enjoying.
Nutrition Facts
Zucchini Chocolate Chip Cookies
Amount Per Serving
Calories 293 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Trans Fat 0.003g
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 23mg8%
Sodium 123mg5%
Potassium 202mg6%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 11g12%
Protein 6g12%
Vitamin A 54IU1%
Vitamin C 2mg2%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Reader Interactions

Comments

  1. zahra

    December 02, 2021 at 1:01 am

    Hey, i want to try your recipes.. If I don't have coconut oil, what should I use for this cookies? Hope you reply!^^

    Reply
    • krista

      December 02, 2021 at 8:47 am

      Hi! I haven't personally tried the recipe without coconut oil so I can't guarantee another oil sub will yield the same texture.

      Reply
  2. Gretchen

    June 24, 2022 at 11:19 am

    Can you use egg whites instead of whole eggs?

    Reply
    • krista

      June 26, 2022 at 9:50 am

      The cookies will probably be tough.

      Reply

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