Zucchini Applesauce Oatmeal Cookies
Updated July 05, 2019
Zucchini Applesauce Oatmeal Cookies-a healthy cookie you can enjoy for dessert, snack time, or even breakfast!
It’s Sunday and we usually don’t post recipes on the weekend, but I really need to share this Zucchini Applesauce Oatmeal Cookie recipe with you today. It can’t wait until tomorrow.
I have become a little obsessed with zucchini cookies. Our freezer is stocked with Zucchini Coconut Chocolate Chip Cookies and Chocolate Fudge Zucchini Cookies. I can’t help myself. I don’t want to waste our zucchini so I just keep baking cookies. There is no better use for zucchini and since the cookies freeze well, I have been baking zucchini cookies like crazy.
Last week, I shared my Zucchini Coconut Chocolate Chip Cookie recipe. They are perfect in my book. I love everything about them and wouldn’t change a thing. I guess some of you aren’t the biggest fans of coconut though. I got a few emails and requests for a similar zucchini cookie recipe, but without the coconut and coconut oil.
Because I love you all dearly, I created a new zucchini cookie, Zucchini Applesauce Oatmeal Cookies. There is no coconut involved. This time I used whole wheat flour, applesauce, cinnamon, cloves, and a little nutmeg. I also added in raisins and chocolate chips. There is no butter or oil in these cookies. The applesauce and zucchini are all you need!
The zucchini cookies are hearty, soft, and chewy. I told myself I wasn’t going to like these. I was just making them for all of the coconut haters out there. I was going to stick with my Zucchini Coconut Chocolate Chip Cookies. Well, I fell in love after one bite. Another winning zucchini cookie recipe. I seriously have a problem. Is there a zucchini cookie addiction group? If so, I think I should be the leader. I have a serious problem.
So here you go, a recipe for Zucchini Applesauce Oatmeal Cookies….with NO coconut! You’ve got your fruits and veggies in these cookies, so they make a great breakfast cookie or healthy snack! Make a batch today and stock your freezer! I might have to buy another freezer for my zucchini cookie stash! I think I will bake another batch today:)
If you have a lot of zucchini to use up and want to do some major zucchini baking, here are a few of my favorite recipes:
- Chocolate Zucchini Bread
- Lemon Zucchini Bread
- Zucchini Bread
- Chocolate Chip Zucchini Brownies
- Zucchini Cookies with Chocolate Chips & Dried Cranberries
- Zucchini Coconut Chocolate Chip Cookies
- Chocolate Zucchini Cake
Happy baking!
Zucchini Applesauce Oatmeal Cookies
Ingredients
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/8 teaspoon ground nutmeg
- 1/4 cup applesauce
- 3/4 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 2 cups old fashioned oats
- 1/2 cup raisins
- 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, salt, cinnamon, cloves, and nutmeg. Set aside.
- In a large mixing bowl, combine applesauce and brown sugar, 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, raisins, and chocolate chips.
- Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
- Note-you can use all-purpose flour instead of whole wheat flour. You can also omit the raisins if you aren't crazy about raisins in your cookies.
Nutrition
Have you tried this recipe?
Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod
Could I make these in bar form? They look so yummy but I have 3 kids under 3 and am always looking for shortcuts 🙂
I haven’t tried making bars. Let me know if it works!
Do I have to squeeze the shredded zucchini? 🙂 thanks!
Just made these with half the amount of sugar and an egg replacer (we have allergies in our family), and they were a hit. Thanks so much for a great recipe!
Glad you liked the cookies!
Amazing! I added a sprinkle of all spice, cut the sugar to 1/2 cup, used carob chocolate chips instead of semi-sweet, and replaced the raisins with PINEAPPLE!! They’re amazing. I think next time I would cut the sugar to 1/4 cup if I use pineapple again. Your recipes are always so inspiring, thank you <3
Love your site! I just had a question about your freezer method? And up to how long?
Thanks so much for sharing 🙂
I put the cookies in a freezer bag and eat them frozen. You can let them defrost first. They will keep in the freezer for about 2 months.
Just made these – delish!
Made these tonight and they were delicious! Thanks for a yummy (mostly) healthy recipe.
I specifically wanted a zucchini cookie recipe that didn’t call for coconut, coconut oil, or butter. Thank you for posting! Coconut makes my skin break out like crazy, so even though I enjoy the taste, I don’t enjoy the days that follow! I use recipes as a guide and make my own alterations, but I wasn’t sure what to sub for coconut oil or butter. Thanks again! I’m baking mine now, but because of my own changes they were too wet for cookies so I’m baking them as bars.
Is there a gluten free version of this?
I haven’t tried a gluten-free version but I am sure you could use an all purpose gluten free flour.
These look so good will do tommorrow
I’m looking forward to making these! But with 3/4 cup brown sugar and 3/4 cup chocolate chips, does the recipe really only make two servings? That seems like an awful lot of dough for so few servings.
Thanks for pointing that out. When we switched to the new recipe cards there are have been a few glitches. I updated the recipe. The recipe makes about 2 dozen cookies:)
I made these cookies today. I wonder if you store them in the fridge or on the counter. They are wonderful!
I’m obsessed with your coconut zucchini cookies it’s all I’ve been making recently. How do these compare texture wise? I can’t imagine a healthier version will out win one with oil.
I think you will love these too! Both are chunky!
Hi! Is the nutrition info above for just one cookie?
Made these last night and love them!
I didn’t have any applesauce on hand so I just pureed a half an apple in my blender and used that. It worked perfectly and they came out great.
May I ask what kind of apple you blended?
Super easy to make and tasty. I have an abundance of applesauce and zucchini right now from gardening and this was a good use of both. I can’t tolerate butter (sadly even in cookies) and was craving a cookie. These fit the bill! They are filling and nutritious. I cut the brown sugar in half like others did, and it still tastes good to me.
After reading these comments, I would LOVE to attempt this recipe. This might seem obvious, though, but is your applesauce sweetened or unsweetened? I have a feeling it’s the latter, but wanted to confirm.
I Was so excited to make these cookies but noticed there were very little liquid ingredients in the recipe. I followed the recipe exactly but they came out very dry!, I was so disappointed all the ingredients were so healthy too.
These were so good! I left out the chocolate chips and added a heaping tablespoon of cacao and tart cherries for the cranberries. Will definitely make them again
My eight year old daughter and I made these cookies today and they were so good! We followed the recipe except for leaving out the raisins just because she isn’t a big fan of them. They are so yummy!!! I was shocked at how good they tasted! Definitely will be making again since we have a surplus of zucchini right now from our garden.
Very tasty! I think they need more flour as they fell apart.
We have made a modified version of this recipe for a while. I cut the brown sugar and chocolate chips down to half a cup each, and cut the raisins from the recipe, and we grate an apple instead of using applesauce. It comes out very dry and lumpy. The last time I made it, I added 2/3 cup of water to the recipe. I used an ice cream scoop to portion the mixture on to the cookie sheet. Each scoop is a scant quarter cup, which ends up making 18 cookies instead of 24. The result has a much more satisfactory cookie texture. We like the nutritional balance of the cookie and enjoy the taste, too.