Oatmeal Zucchini Cookies
Published on August 18, 2020
Oatmeal Zucchini Cookies with chocolate chips and coconut are one of my all-time favorite cookies! They are perfect during the summer months when zucchini is in season, but we make them year-round because they are SO good!
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Pin ItZucchini…in Cookies?
Is your garden zucchini staring you down? Don’t be scared, we are here to help! We have LOTS of zucchini recipes to help you out, including these amazing Oatmeal Zucchini Cookies. They are my FAVORITE!
I love baking with zucchini and usually make zucchini bread (classic, chocolate, or lemon) but since I am obsessed with cookies, I decided to make cookies and I’m so glad I did. These zucchini cookies are in my top 10 cookies of ALL TIME!
That is a big statement since I have over 200 cookie recipes on our blog, but I LOVE these SO SO much and I think you will too!
I love sneaking zucchini into my cookies because it makes me feel better about eating a two or six, ha! And if you think zucchini doesn’t belong in cookies, think again. These cookies are delicious.
Cookie Tips
- These zucchini cookies are made with: zucchini, coconut oil, sweetened flaked coconut, oatmeal, and chocolate chips. All of my favorites in one cookie!
- You can make the cookies with regular all-purpose flour or white whole wheat flour. I make them both ways and both ways are equally delicious. I personally like the whole wheat version because they are healthier and no one even knows!
- You don’t need to squeeze out the liquid in the shredded zucchini unless it is super watery. If it is, give it a gentle squeeze, but leave in most of the moisture.
- For the coconut oil, measure it solid and then melt it in the microwave, let it cool slightly before adding it to the dough. If you don’t want to use coconut oil, you can use softened butter.
- I use sweetened flaked coconut. You can use unsweetened coconut if you wish, but I like the touch of sweetness.
- Use old fashioned oats for this recipe, not quick oats.
- I use semi-sweet chocolate chips, but you can use milk chocolate or even white chocolate!
- Feel free to stir in some raisins or dried cranberries.
- If you don’t like coconut, you can leave it out. Stir in ¼ cup extra oats.
How to Make Zucchini Cookies
These zucchini cookies are easy to make. You can whip up a batch in no time!
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together the dry ingredients and set aside.
- In the bowl of a stand mixer, combine the coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
- Add the dry ingredients and mix until just combined. Stir in oats, coconut, and chocolate chips.
- Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 12 minutes or until cookies are slightly golden around the edges and set.
- Let the cookies cool on the baking sheet for about 3 to 4 minutes and then transfer to a cooling rack to cool completely.
How to Freeze
I’ve already made two batches of these cookies with our garden zucchini. I made a batch to share with friends and put a batch in our freezer, for a rainy day. The cookies got rave reviews from our friends and the cookies in our freezer haven’t been forgotten.
I ate a cookie straight from the freezer and discovered they are just as good frozen, if not better! You HAVE to try them frozen, they are so good and the perfect treat for summer!
To freeze the cookies, let the cookies cool completely on a wire cooling wrack. Place the cooled cookies in a freezer bag or container and freeze for up to 2 months. Enjoy right from the freezer. Trust me, you will love having a stash of these cookies in your freezer!
Kids Love Them
So don’t let your zucchini overwhelm you! Start shredding some zucchini, you have cookies to make! These easy zucchini cookies are a family favorite and our boys don’t even care there is zucchini in them.
They asked about the green in the cookies and I told them it was zucchini and they kept on eating! They LOVE these cookies!
Ok, all this talk about cookies has me craving one RIGHT NOW! I am off to eat a cookie now, breakfast of champions! Hey, these are healthy cookies so it’s totally ok!
And if you are looking for more zucchini recipes, check out these our favorite zucchini recipes. Happy zucchini season!
More Zucchini Desserts
- Chocolate Zucchini Bread
- Lemon Zucchini Bread
- Zucchini Bread
- Zucchini Brownies
- Chocolate Zucchini Cake
- Zucchini Cookies with Chocolate Chips and Dried Cranberries
- Zucchini Applesauce Oatmeal Cookies
Oatmeal Zucchini Cookies
Ingredients
- 1 cup all-purpose flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons coconut oil, melted and cooled to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 2 cups old fashioned oats
- 1/2 cup sweetened coconut flakes
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
- Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
- Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
Notes
Nutrition
Have you tried this recipe?
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We have so much zucchini! My 5 year old helped make these and loves them! I made them vegan by using a flax egg. It worked well!
Wow! These are amazing! I used King Arthur sprouted wheat flour, coconut sugar instead of dark brown sugar, and I used slightly less granulated sugar than it called for. And oh my gosh they are good. Thank you!!!
Can you substitute the flour for almond flour? I made these according to the recipe and thy are so good!! But I was curious about whether or not almond flour would work.
I don’t recommend almond flour, it is very different than regular flour. You can use all-purpose gluten free flour, I like Cup4Cup. You can also use whole wheat flour.
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Great cookies! Yummy enough and healthy enough to use for toddler bribes! I used the brown sugar in the batter and then sprinkled course sugar crystals on top (tinted green for St.Pattyโs Day). Kind of sloppy dough to drop onto the pan but would probably be fine to freeze and shape. They donโt settle a ton (25%?) though so canโt be done as balls.
Made a batch today of the oatmeal zucchini cookies just magic and delicious, used more coconut oil as was too dry and less sugar will be baked more often than not for afternoon tea many thanks, Cheers Jane.
These cookies are the BEST!
These were very tasty and the texture was great too! I did change things up a bit to meet my dietary preferences and used King Arthur (Gluten Free) Measure for Measure Flour, reduced the sugar to 1/2 a cup, added a tsp of cinnamon, increased the vanilla to 1 1/2 tsp, used 1/4 c currants and 1/3 c mixed walnuts and pecans (omitted the coconut and choc chips). I served them to friends and they enjoyed them and my boys loved them too! Thanks!
I made these cookies last night. They are so delicious. You are so right. They even taste so yummy frozen which a plus to have cookies in the freezer. Thank you for sharing this wonderful recipe.
My favorite!
These were SO good!! Super easy to make and the kids loved them. Thanks for a healthier cookie recipe! Will definitely be making these again soon.
I used carrots and yellow squashโฆthis recipe looked so good I just wanted to try it anyway. I used butterscotch chips to keep the colors the same as well. They are so good. When I have another zucchini come out of the garden I will make these again. Ohโฆand they did well with GF flour and butter.
Awesome!
Although I am a little late to the party, I wanted to add that these are delicious. I have tried them out of the freezer yet, but I look forward to it. I like to freeze cookies to take with me to take on hikes and long bike rides. I think these will be perfect!
They are so good frozen:)
We love to eat them frozen!
These turned out good and were tastier than I expected. I used less chocolate chips and coconut than the recipe called for, and added a dash of cinnamon. I will be making these again!
One of my favorites!
Thanks love your recipes
Thank you!
I made these yesterday. Didnโt have chocolate chips so broke up 1/2 bar bittersweet chocolate and added those. Fantastic recipe. Will def make these again!
So happy you loved them!
Thank you for the lovely zucchini recipes.I love to bake and cook, just been harder for me lately.
Tripled makes 2 9×13 pans- cook for 25 minutes
Tripled-
3/4 brown sugar (not packed)
1/2 white sugar
Extra zucchini
Unsweetened coconut
Edit
Great taste but mine are mounds,no flat. Should I have flattened them?
I don’t flatten them, they should spread in the oven. Did you add too much flour? I fluff, spoon, and level. Never pack your flour.