Zucchini Oatmeal Chocolate Chip Cookies

Chewy & moist zucchini oatmeal chocolate chip cookies boast a deliciously crispy exterior, fresh zucchini for added moistness, and melty chocolate chips!

Perfectly Spiced Zucchini Oatmeal Cookies That Are A True Texture Delight In Your Mouth.

Remember when we made soft-baked zucchini cookies a few weeks back? Well, when I was kitchen testing those beauties, I could not resist trying an oatmeal version. And guess what? They were even better.

Oatmeal lovers, zucchini lovers—heck, oatmeal chocolate chip cookie lovers—gather around, because we are making the very best Zucchini Oatmeal Chocolate Chip Cookies ever! Make that the best zucchini oatmeal cookies ever! Wanna experience this perfectly-spiced texture delight? Let’s bake this!

One zucchini oatmeal chocolate chip cookie close up on a plate with oats

Zucchini Oatmeal Chocolate Chip Cookies: Key Ingredients

The key ingredients to any recipe are the ones that make that recipe truly shine. For today’s zucchini oatmeal chocolate chip cookies, we’re going to be using fresh, bountiful zucchini, chewy, satisfying oats, your very favorite chocolate chips, and a few simple baking staples to make mouthwatering, crisp-edged zucchini oatmeal cookies with soft, moist centers, and rich, melty chocolate.

  • Zucchini
  • Oats
  • Chocolate Chips
  • Flour (AP or oat)
  • Cinnamon
  • Coconut Oil or Butter
  • Coconut Sugar
  • Pure Maple Syrup

kitchen table filled with chocolate chip zucchini oatmeal cookies, fresh zucchinis and green napkinszucchini cookies on a green and white backdrop with a bowl of shredded zucchini

How to Make Zucchini Oatmeal Chocolate Chip Cookies

The very first things I like to do when preparing a recipe is to head to the kitchen, read over the recipe, then, if needed, warm up the oven (aka “preheat”), make the flax egg so it can set, and line the baking sheet.

Then, I’ll set out any kitchen equipment called for in the recipe. For these zucchini chocolate chip oatmeal cookies, this includes:

Next, it’s time to start preparing the recipe! To make zucchini oatmeal cookies, you’ll start by adding all the dry ingredients into a medium-sized mixing bowl and whisking everything together. Then, you’ll add all the wet ingredients into a large mixing bowl and whisk those ingredients together.

Now, we combine the dry and wet ingredients by pouring the dry over the wet. Whisk the two components together as long as you can, then switch to folding with a rubber spatula to finish it off.

At this point, you can add in your freshly-grated zucchini! Stir and fold the zucchini into the dough until it’s very well mixed. Fold in chocolate chips.

Smooth the zucchini oatmeal cookie dough into an even layer and cover. Freeze the dough until somewhat firm.

Afterward, grab the chilled dough and start scooping! I like to use this medium cookie scoop to scoop uniform dough balls quickly and easily. Scoop and drop the balls of cookie dough into the prepared baking sheet. Press chocolate chips into the tops of each cookie, then flatten with a fork.

Bake cookies for about 12 minutes.

Cool, then enjoy the best zucchini oatmeal chocolate chip cookies! 

Summery Zucchini Oatmeal Cookies with Chewy, Crispy Edges And Soft, Moist Centers for the Best Veggie-Packed Treat!

Diagonal photo two plates of zucchini oatmeal chocolate cookies on a table

 More Yummy Treats to Make

Tools You Need

A Steamy Zucchini for Cookies That Are Dreamy

Okaaaaaay… nix the steamy zucchini and stick with a fresh one that’s, uh, not hot. (A girl’s gotta do what a girl’s gotta do to get that rhyme going, ya know?) When you make these awesome zucchini oatmeal cookies, be sure to take a pic and share it on Instagram using @beamingbaker and #beamingbaker. ‘Til our next baking adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

  🥒 📸 🍪

📸 Did you make this zucchini oatmeal cookies recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Zucchini Oatmeal Chocolate Chip Cookies featured image

Zucchini Oatmeal Chocolate Chip Cookies

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5 from 3 reviews


Chewy & moist zucchini oatmeal chocolate chip cookies boast a deliciously crispy exterior, fresh zucchini for added moistness, and melty chocolate chips!



Dry Ingredients

  • 1 ¼ cups ap flour or oat flour
  • 1 cup old-fashioned, rolled oats
  • 1 teaspoon baking powder
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon salt

Wet Ingredients

  • 5 tablespoons melted butter, vegan butter or coconut oil
  • ¼ cup coconut sugar
  • 3 tablespoons pure maple syrup
  • 1 flax egg (1 tablespoon ground flaxseed and 3 tablespoons water, whisked together, set for 10 mins)
  • 1 teaspoon pure vanilla extract

Fold-in Ingredients

  • ½ cup grated zucchini
  • ½ cup chocolate chips

Optional Topping

  • 12 tablespoons chocolate chips


  1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
  2. In a medium bowl, whisk together all the dry ingredients.
  3. In a large bowl, whisk together all wet ingredients.
  4. Add dry ingredients to wet ingredients. Whisk until just incorporated, making sure no flour patches remain. Switch to folding with a spatula when needed.
  5. Add zucchini to the dough. Using a rubber spatula, stir and fold zucchini into the dough, until well incorporated. Fold in chocolate chips.
  6. Spread cookie dough into a flat, even layer in the bowl. Cover bowl with foil or lid, then freeze for about 35 minutes, or until somewhat firm.
  7. Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet. Press chocolate chips evenly over the tops of each cookies. Using a fork, flatten each cookie to desired thickness—mine was about 1/3” thick.
  8. Bake for 10-14 minutes. Mine took 12 minutes.
  9. Move baking sheet onto a cooling rack to set cookies for about 5 minutes. Then, using a heatproof spatula, lift and transfer cookies directly onto a cooling rack. Cool cookies for 15 minutes. Enjoy!


Store cookies for 2-4 days in an airtight container. The cookies will last the longer end if stored in the refrigerator.

To make vegan: use vegan butter or coconut oil and vegan chocolate chips.

  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snacks
  • Method: Bake
  • Cuisine: American

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    1. Hi Laura. I haven’t tried those swaps here, so I can’t say for sure. I do know that they would affect the texture and consistency of the cookies quite a bit if you did a full 1:1 swap. Let me know if you try any, I’d love to hear how they turned out!