These incredibly moist zucchini cookies packed with fiber, whole grains, natural sugar and bursts of decadent chocolate chips are a treat for adults as well as kids. A scrumptious way to eat your vegetables!
Hands down these flavorful zucchini cookies are always a hit! Anytime I serve them, they are eaten up swiftly to the point I have-to freeze half the batch just so we don’t devour almost 40 cookies in one sitting! They have exquisite flavor and a soft chewy texture that leaves taste buds marveled.
WHY THIS RECIPE WORKS
- these zucchini cookies are chewy, extraordinary, satisfying, scrumptious, soft, chewy, tasty, wonderful, superb, and truly the tastiest! – need I say more? but really, these cookies have wonderful texture and flavor all while being a healthy sweet treat
- gluten-free, dairy-free and healthy enough for breakfast – these healthy zucchini cookies are are made with gluten-free flours and oats, and are a tasty way to eat your vegetables in the day😉
- easy to make, no refrigeration or mixer needed – once the zucchini is shredded and the batter is mixed by hand with a spatula, simply bake the cookies and enjoy! no need to refrigerate to settle the flavors
- a great way to eat your vegetables without a vegetable taste! – that is a win in our home when it comes to sweet dessert treats packed with veggies
WHAT GOES INTO THIS RECIPE
- zucchini, shredded – this adds fiber, vitamins, nutrients and to the cookies and makes them moist and chewy.
- eggs – are the binding agent that helps hold the cookies together and adds a bit of protein into the mix
- vanilla – gives these zucchini cookies delicious flavor
- apple sauce– is used to create a soft moist cookie, helps bind the batter, and adds a bit of natural sweetness
- coconut oil– keeps this cookie recipe dairy-free, provides moisture and is a good source of brain-boosting healthy fats
- gluten-free flour and gluten-free rolled oats– are the bulk and substance of these chocolate chip zucchini oatmeal cookies and adds fiber. See FAQs and TIPS for how to get the perfect cookie and trouble shooting with flour so you never have a flat cookie again!
- coconut sugar – is used as a healthier sugar as it is natural and not processed and doesn't spike sugar levels like what sugar will
- salt and baking soda – salt brings out the flavor and baking soda helps the zucchini cookies to rise
- chocolate chips- because everyone needs a bit of chocolate in their life now and again😉.
HOW TO MAKE THIS RECIPE
STEP 1. Shred the zucchini using a cheese grater into fairly thin slivers (the size of shredded cheese).
STEP 2. Squeeze out the water. This is so the zucchini cookies do not have too much liquid and helps them to bake in the oven properly.
STEP 3: In a small bowl add the wet ingredients.
STEP 4: Whisk them together to combine.
STEP 5. In a large bowl mix together the dry ingredients with the shredded zucchini.
STEP 6. Pour in the wet ingredients and mix well until the cookie batter is fully combined.
STEP 7. Fold in the chocolate chips and blend the batter until the chocolate is evenly dispersed.
FAQS and EXPERT TIPS
If the batter spreads there is not enough flour. Make sure to shake off extra flour or use the back of a knife to slice across the top of a measuring cup to remove extra flour. This ensures the proper amount. Also make sure all leavening agents such as baking soda are not expired. You can tell if they are still active by splashing a bit of vinegar on some and if it bubbles, it is still good.
Too much water was still in the zucchini. Make sure to squeeze out as much water as possible to prevent this issue.
Make sure the oven temperature is working properly. This is a sign that the heat is too high and not cooked long enough, which causes uneven baking in cookies. Again, also make sure to squeeze out as much water as possible from the zucchini.
They last 3 days on the counter in an airtight container or stored in the refrigerator for up to 5 days.
Yes, and if you don't plan on eating them right away I highly suggest doing this. Layer them in an airtight container with wax or parchment paper in-between the layers to prevent sticking. They will last for 2-3 months. To defrost, let them set out at room temperature and they will defrost within 1 hour.
This recipe calls for gluten-free flour and gluten-free rolled oats. If you do not have a food allergy you can make them using regular all-purpose flour and regular oats in equal amounts.
If you make this healthy zucchini cookie recipe from DelightfulMomFood I would love to see your creations! Follow along with me on INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE and TWITTER for more recipe inspiration! And don't forget to rate the recipe in the recipe area and leave a comment below!
Zucchini Cookies with Chocolate Chips and Oatmeal
- 1 zucchini (you want 1 cup shredded)
- 1/4 cup coconut oil soft/room temperature
- 4 ounces apple sauce
- 2 eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups gluten-free flour
- 1 cup gluten-free rolled oats
- 3/4 cup coconut sugar or Xylitol or monk fruit
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chips optional to use allergy-free
- Preheat oven to 375 degrees F. Prepare 2 baking sheets by lining them with parchment paper.
- Using a cheese grater, grate the zucchini until you have 1 cup. Over a bowl, use your hands and squeeze out the liquid from the zucchini and set aside.
- In a small bowl whisk together the eggs, coconut oil, and vanilla. Make sure the eggs are room temperature so the coconut oil does not harden form the cold, or see notes below to melt the coconut oil.
- In a large, using a spatula, mix together the shredded zucchini, flour, oats, sugar, salt, and baking soda until well combined. Pour in the wet ingredients and mix to combine then fold in the chocolate chips.
- Drop the dough by rounded tablespoon 2 inches apart onto the prepared baking sheets. Bake 8-9 minutes or until edges are slightly brown. Transfer to a wire rack to cool. Store in an airtight container on the counter for 3 days or in the refrigerator for up to 5 days. See notes on freezing these zucchini cookies. This recipe makes about 39-40 cookies.