Adding zucchini to our favorite desserts is nothing new. Some of our favorites include brownies, chocolate zucchini cake, and even chocolate chip cookies. When we want something simpler, these zucchini cookies tick the boxes.
Why you’ll love this zucchini cookies recipe
Just four ingredients. Pantry staples like oatmeal and peanut butter form the foundations of it. Healthy. No added sugar, no butter, and no oil are needed. Ready in 15 minutes. There is no chill time required, so these cookies can be made instantly. Vegan and gluten-free. These are the kind of cookies that you can enjoy if you follow a specific diet.
What we love about these cookies is that they are so easy to customize. Add a scoop of protein powder to amp up the protein (like in our protein cookies or cookie dough) or fold through your favorite nuts and seeds for that extra crunch.
Ingredients needed
As mentioned earlier, this recipe calls for pantry staple ingredients that you’ll likely already have on hand. Here is what you’ll need:
Rolled Oats (Old fashioned oats). Instead of using flour, we use oats that add fiber, protein and give these cookies a chewy texture. Quick oats will also work, but the cookies will be a little softer. Peanut Butter or alternative. Adds a healthy fat element that adds flavor and gives the cookies more staying power. If you can’t tolerate peanut butter, try almond butter or tahini. Banana. Mashed banana keeps the cookies soft while also adding sweetness. The riper the banana, the sweeter the cookies will be. Shredded Zucchini. Finely grated zucchini with the moisture removed. Mix-ins. Chopped nuts, candy, dried fruit, etc.
How to make zucchini oatmeal cookies
Step 1- Prep everything Preheat the oven to 175C/350F. Line a baking sheet with parchment paper (or a non-stick cookie sheet) and set aside. Step 2- make the cookie dough In a large mixing bowl, combine all your ingredients and mix until fully combined. Using a rubber spatula, fold in your mix-ins of choice. Step 3- Bake the cookies Using a cookie scoop, scoop out 16 small balls of cookie dough. Place the dough balls on the lined baking tray (or cookie sheet). Press each ball into a cookie shape. Top with extra chocolate chips, and bake for 12-15 minutes or until golden on the edges. Step 4- Cool, then enjoy Allow cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely.
Tips to make the best zucchini chocolate chip cookies
Ensure you squeeze out all the moisture from the zucchini before adding it to the cookie batter. This ensures the cookies will be moist and chewy, without spreading and sinking once baked. Do not overbake the cookies; they will continue to firm up once cooling. These cookies can be made 100% nut free. Simply replace the peanut butter with one of the following- Sunflower seed butter, wow butter, or tahini. A mashed, overripe banana is preferred, but you can replace it with unsweetened applesauce. Start with 1 1/4 cups and adjust accordingly. These oatmeal zucchini cookies are naturally sweetened. Add a dash of maple syrup or some agave nectar for sweeter cookies. Add a drizzle of melted white chocolate or spread some cream cheese frosting on top for an extra layer of decadence.
Storage instructions
To store: Zucchini cookies are best kept refrigerated, as they will keep for at least a week this way. Store leftover cookies in the fridge in a sealed container for up to a week. To freeze: Wrap portions (aim for 3-4 in a portion) in parchment paper before either placing a sealed container or plastic wrap. This will ensure the cookies remain fresh and void of freezer burns.
Recommended tools to make this recipe
Mixing bowls. To make the cookie dough. Cookie sheet. To bake the cookies on. Cookie scoop. For perfectly shaped and equal sized cookies every time!
More zucchini recipes to try
Zucchini muffins Healthy zucchini bread Healthy chocolate zucchini bread Zucchini bars
Frequently asked questions
