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 may just be your new favorite way to use up too much zucchini!
I love adding produce to recipes to add moisture and flavor and zucchini makes such a nice addition to these cookies that they’ve become a favorite way to use up too much zucchini when we have piles of it each summer. 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 in Zucchini Cookies
To make these cookies, you’ll need:
- whole wheat flour
- quick oats
- baking powder
- grated zucchini, squeezed very dry
- coconut oil
- maple syrup
- mini chocolate chips or raisins
TIP: Scroll down to the full recipe for all of the amounts and substitution information.
How to Make Zucchini Cookies Step-by-Step
Here’s a look at the process involved in making these cookies so you know what to expect:
- Gather your ingredients.
- Grate the zucchini and squeeze it dry.
- Roll it up in a towel to remove all of the moisture.
- 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.
Tips for Making the Best Zucchini Cookies
- To make these 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.)
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 thought of my recipes!Print
These healthy little soft-baked cookies are a yummy treat or snack to share.
- 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 1/4-1/2 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.
To make these gluten-free: Use certified gluten-free flour and a cup for cup gluten-free flour blend.
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.)