Healthy flourless zucchini oatmeal cookies loaded with chocolate chips and ready in 15 minutes! Made with just 5 ingredients, these soft and chewy oatmeal cookies are perfect for breakfast or dessert! Vegan, Gluten Free, Dairy Free, and Refined Sugar Free.
Preheat the oven to 175C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
In a large mixing bowl, add your ingredients, except for your chocolate chips, and mix well. Fold in your chocolate chips.
Form 16 balls of dough with the batter. Place the balls on the lined tray and press each one into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the edges.
Allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.
For sweeter cookies, add a dash of maple syrup or agave nectar.Healthy Zucchini Oatmeal Cookies can keep at room temperature in a sealed container, provided you consume them within 2 days.Zucchini cookies should be stored in the fridge and will keep for up to 1 week.Zucchini oatmeal cookies are freezer friendly and can be kept frozen for up to 2 months.