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My zucchini cookies are soft and chewy, and they’ve quickly become my family’s favorite oatmeal cookie! They’re naturally sweetened and bake in 15 minutes!
★★★★★ REVIEW
“Healthy, yet very tasty! My 4 1/2 year old grandson (who is very picky) approved of these.” – Cathie
Table of Contents
Adding zucchini to our favorite desserts is nothing new. I’ve been doing it for years, and I’ve mastered this art of deception.
Similar to my zucchini bars, I wanted to keep this zucchini cookie recipe simple and to the point where you can ALMOST taste the zucchini, but not quite. Instead, the zucchini adds moisture, richness, and tons of fiber. It’s made with four pantry staple ingredients and is healthy enough for breakfast. These cookies are soft, chewy, and so easy to customize.
If you’re looking to sneak more veggies into your favorite desserts, try my sweet potato brownies, avocado cake, or no-bake carrot cake bars next!
Key ingredients
- Rolled oats. AKA old fashioned oats. I prefer these over regular flour since oats have more fiber and yield a chewy texture. Quick oats will also work, but the cookies will be softer.
- Peanut butter. To bind the dry ingredients and add richness. I like the flavor of peanut butter, but you could use almond butter or any nut or seed butter.
- Banana. Mashed banana keeps the cookies soft while also adding sweetness. The riper the banana, the sweeter the cookies will be.
- Shredded zucchini. They should be finely grated with the excess moisture thoroughly squeezed out (I use a cheesecloth or a handful of paper towels).
- Mix-ins. I used chocolate chips to make zucchini chocolate chip cookies, but you could also use pecans, walnuts, raisins, you name it!
How to make zucchini oatmeal cookies
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Prep. Assemble the ingredients in bowls.
Step 2- Mix. In a large bowl, stir together all ingredients until they form a dough.
Step 3- Shape and bake. Use a cookie scoop to scoop the dough balls onto the lined sheet. Top with additional mix-ins and bake until they’re slightly firm and golden on the edges.
Step 4- Cool. Let the cookies cool on wire racks before enjoying.
Arman’s recipe tips
- Make sure the zucchini is VERY dry. It’s very important that you remove as much excess liquid as possible, or else the cookies will be too moist and fall apart.
- Use a stand mixer. If you don’t mind the cookies being more uniform in texture, you can make the cookie dough in a stand mixer with a paddle attachment.
- Don’t have bananas? Use 1 ¼ cups of unsweetened applesauce.
- Avoid overbaking. These cookies can feel soft even when they’re done baking, but don’t worry; they will firm up as they cool.
Storage instructions
To store: Store leftover zucchini oatmeal cookies in an airtight container in the refrigerator for up to a week.
To freeze: Place the cookies in a freezer-safe container and freeze for 3-4 months. Let them thaw overnight in the fridge.
Frequently asked questions
Yes, you can substitute the oats for either buckwheat flakes or quinoa flakes.
Adding an egg will give it a little more stability, but it is not necessary.
More zucchini recipes
If you tried this Zucchini Cookies recipe or any other recipe on my website, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Zucchini Cookies
Video
Ingredients
- 2 cups rolled oats gluten free, if needed
- 1/2 cup peanut butter Can sub for any nut or seed butter of choice
- 1 1/4 cups banana mashed, approximately 2 1/2 large banans
- 1/4 cup zucchini shredded
Instructions
- Preheat the oven to 180C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
- In a large mixing bowl, add the oats, peanut butter, mashed banana, and zucchini and mix well. If using chocolate chips, fold them through at the end.
- 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.
So good and easy
Wow these cookies are really from zucchini? So weird haha. But should be so healthy and delicious.
Very Tasty! A keeper recipe because it is healthy and tasty!
These zucchini cookies are such a guilt-free treat!
Healthy, yet very tasty! My 4 1/2 year old grandson (who is very picky) approved of these.
Thanks, Cathie!
Tried these just now and couldn’t believe how great they are! I added 1 tbl of maple syrup and roasted pumpkin seeds. Delicious! Will be making these on repeat!
You mentioned adding “extra” chocolate chips on top but they aren’t on the ingredient list to begin with. The picture does look like they are already in the mixture with a few added to the top. Can you confirm how many chips you mixed in? Thanks!
I added about 1/4 cup
my favorite cookies!
Peanut butter. Sorry
Can you use PB2 in place of peanut bnikkoutter?