Chocolate Chip Zucchini Oatmeal Cookies with Cream Cheese Drizzle
Chewy oatmeal cookies packed with grated zucchini and chocolate chips, finished with a silky cream cheese drizzle. These cookies are moist, flavorful, and sneak in extra nutrition for a treat everyone will love.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour (or 1:1 gluten-free blend)
- 1 cup old-fashioned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened (or vegan butter)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup zucchini, grated and squeezed dry (about 1 medium zucchini)
- 3/4 cup semi-sweet chocolate chips
- 3 oz cream cheese, softened (or dairy-free cream cheese)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1–2 tablespoons milk or almond milk
Instructions
- Wash and dry zucchini. Grate using a box grater (medium holes), then squeeze out as much liquid as possible using a clean kitchen towel.
- In a large bowl, whisk together flour, oats, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Beat in egg and vanilla extract until creamy.
- Add dry ingredients to wet ingredients and stir gently until just combined.
- Fold in grated zucchini and chocolate chips. Dough will be thick and sticky.
- Drop balls of dough (about 2 tablespoons each) onto a parchment-lined baking sheet, spacing 2 inches apart. Chill dough for 10 minutes if too sticky.
- Bake at 350°F (175°C) for 12-15 minutes, until edges are set and tops are golden.
- Cool cookies on baking sheet for 5 minutes, then transfer to a wire rack.
- For the cream cheese drizzle: Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Adjust milk for desired consistency.
- Drizzle cream cheese mixture over cooled cookies using a spoon or piping bag. Let set for 10 minutes before serving.
Notes
Squeeze zucchini very dry for best texture. Chill dough if sticky. For gluten-free, use certified gluten-free oats and flour blend. For dairy-free, use vegan butter and cream cheese. Add nuts or dried fruit for variation. Store cookies in an airtight container for up to 3 days, or freeze (without drizzle) for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12
- Sodium: 90
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 20
- Fiber: 2
- Protein: 2
Keywords: zucchini cookies, oatmeal cookies, chocolate chip cookies, cream cheese drizzle, easy dessert, kid-friendly, high fiber, veggie dessert, gluten-free option, dairy-free option