Pack your next batch of cookies with veggies and yummy flavor with these easy Zucchini Cookies. They are low in added sugars and are allergy-friendly. They might just be your new favorite way to use up too much zucchini!
Zucchini Cookies
I love adding produce to recipes to add moisture and flavor, and zucchini makes such a nice addition to these soft-baked cookies. They’ve become a favorite way to use up too much zucchini when we have piles of it each summer or when I have an extra from the store.
Combined with oats, a few pantry staples, and mini chocolate chips, these cookies are a yummy snack or dessert option to share with the kids.
TIP: These cookies are soft and chewy to ensure that they are easy for the kiddos to chew. They have slightly crunchy edges when just out of the oven and soften more as they cool and are stored.
Ingredients You Need
To make these cookies, you’ll need:
- whole wheat flour
- quick oats
- baking powder
- cinnamon
- grated zucchini, squeezed very dry
- applesauce
- coconut oil
- maple syrup
- mini chocolate chips or raisins
TIP: Look for all of the allergy substitution information in the Notes of the recipe.
Step-by-Step Instructions
Here’s a look at the process involved in making these cookies so you know what to expect. Scroll down to the full recipe for all of the amounts and specifics.
- Grate the zucchini and squeeze it dry.
- Roll it up in a towel to remove all of the moisture. (This is really helpful.)
- Measure out the ingredients into a medium bowl. Mix together.
- Portion out on a baking sheet.
TIP: I like to bake these cookies on parchment paper to ensure that they don’t stick and brown just the right amount on the bottoms.
Best Tips for Success
- Gluten-free: Use certified gluten-free flour and a cup for cup gluten-free flour blend.
- To make these with rolled oats: Grind them in a food processor or blender, then measure.
- They have slightly crunchy edges when just out of the oven and soften more as they cool and are stored.
- You can omit the chocolate if desired or use raisins instead. (If you omit the chocolate and don’t use raisins, they will be less sweet.)
- You may also like Applesauce Cookies, Pumpkin Cookies, and my Easy Sugar Cookies.
I’d love to hear your feedback on this recipe, so please comment below. I appreciate each and every comment and love hearing what your kids think of my recipes!
This post was first published June 2020.
Zucchini Cookies with Chocolate Chips
Ingredients
- 1 cup whole wheat flour
- 1 cup quick oats
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 cup grated zucchini (squeezed very, very dry)
- 1/2 cup applesauce
- 3 tablespoons coconut oil (melted, and cooled slightly)
- 2 tablespoons maple syrup
- 1/4 cup mini chocolate chips or raisins
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Place grated zucchini onto a clean towel. Spread out, roll up, and press to remove as much moisture as possible.
- Mix together all ingredients in a large bowl using a wooden spoon to start and then using (clean) hands to bring the batter completely together if needed.
- Portion out tablespoon sized balls of dough onto the prepared baking sheet and press down until about 1/4-½ inch thick. Space them about an inch apart—they won’t spread, so close is okay.
- Bake for 18-20 minutes or until lightly golden around the edges. Let cool on the baking sheet and serve.
- These are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days.
Video
Notes
- Gluten-free: Use a cup-for-cup style gluten-free flour blend such as the one from King Arthur Flour.
- To make these with rolled oats: Grind them in a food processor or blender, then measure.
- You can omit the chocolate if desired or use raisins instead. (If you omit the chocolate and don't use raisins, they will be less sweet.)
- Any smooth applesauce will work, store-bought or homemade.
Absolutely brilliant!
My 3 year old loved them. I made the cookies as per the recipe. I stored some in the fridge and the rest in the freezer. They’ve defrosted really well and were enjoyed just as much out of the freezer. Thanks for the recipe.
Can you use frozen shredded zucchini?
Yes. I would let it thaw and pat dry if there seems to be any liquid. Then go ahead and use it