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Zucchini Oatmeal Chocolate Chip Cookies featured image

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!



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