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Healthy Zucchini Chocolate Chip Oatmeal Cookies

zucchini chocolate chip oatmeal cookies - featured image
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These soft, chewy oatmeal cookies are packed with gooey chocolate chips and sneaky zucchini for extra moisture and nutrition. Quick to make in just 20 minutes, they’re a wholesome treat perfect for snacks, breakfast, or dessert.

Ingredients

Scale
  • 1 cup old-fashioned rolled oats (not quick oats)
  • 3/4 cup whole wheat flour (or all-purpose flour, or 1:1 gluten-free blend)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter, melted and cooled (or melted coconut oil for dairy-free)
  • 1/2 cup coconut sugar (or light brown sugar)
  • 2 tablespoons pure maple syrup or honey
  • 1 large egg (room temperature, or flax egg for vegan: 1 tbsp ground flaxseed + 3 tbsp water)
  • 1 teaspoon pure vanilla extract
  • 1 medium zucchini, grated and squeezed dry (about 1 cup lightly packed, 130g)
  • 1/2 cup dark chocolate chips or semi-sweet chocolate chips (use dairy-free if needed)
  • Optional: 1/3 cup chopped walnuts or pecans
  • Optional: 1/4 cup unsweetened shredded coconut
  • Optional: 1/4 cup raisins or dried cranberries

Instructions

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. Wash and trim ends off zucchini. Grate using the coarse side of a box grater until you have about 1 cup. Squeeze out as much liquid as possible using a clean towel or paper towels. Set aside.
  3. In a large bowl, combine oats, flour, baking soda, cinnamon, and salt. Stir to blend evenly.
  4. In a medium bowl, whisk together melted butter, coconut sugar, maple syrup, egg, and vanilla extract until smooth and creamy.
  5. Pour wet ingredients into dry ingredients. Stir gently with a spatula or spoon until just combined—do not overmix.
  6. Fold in squeezed zucchini and chocolate chips. Add optional nuts, coconut, or dried fruit if desired. Dough will be slightly sticky.
  7. Use a 1.5 tablespoon cookie scoop or two spoons to drop mounds of dough onto prepared baking sheet, spacing about 2 inches apart. Gently press tops to flatten slightly.
  8. Bake for 9-11 minutes, until edges are set and lightly golden but centers still look a touch underdone.
  9. Let cookies cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Squeeze zucchini very well to avoid soggy cookies. For gluten-free, use a 1:1 blend and certified gluten-free oats. For vegan, use flax egg and coconut oil. Add extra oats if dough is too wet, or a splash of milk if too dry. Underbake slightly for chewier cookies. Optional add-ins like nuts, coconut, or dried fruit can be mixed in for variety.

Nutrition

Keywords: zucchini cookies, healthy cookies, oatmeal cookies, chocolate chip cookies, quick dessert, kid-friendly, gluten-free option, dairy-free option, easy baking, vegetable dessert

Find it online: https://bitefuljoy.com/healthy-zucchini-chocolate-chip-oatmeal-cookies-easy-20-minute-recipe/