Oatmeal Zucchini Cookies

These chocolate chip oatmeal zucchini cookies are soft, chewy and made in one bowl. They’re gluten free, perfectly sweet and I promise you can’t even tell there’s a vegetable hiding in there!

These chewy zucchini cookies are like a classic oatmeal chocolate chip cookie but with freshly grated zucchini for some added veggies! The moisture also gives the cookies such a nice chewy texture.

It’s like zucchini bread and oatmeal cookies had a baby and this recipe is one of my favorite ways to use up an excess of zucchini. They have perfectly crisp edges, chewy centers, lots of chocolate and the perfect hint of cinnamon to round out all the flavors. Plus, they’re made in one bowl and require no dough chilling so they’re ready to eat in just about 30 minutes! If you love this recipe, try my sweet potato oatmeal cookies next!

Quick tips before we bake!

• I like to pretty finely grate my zucchini so it blends a bit more seamlessly into the cookies. The finer you grate, the more moist it seems so just give it a light squeeze with a paper towel before adding to the dough.
• I prefer oatmeal cookies with quick oats, but you can also use old fashioned if that’s what you have. The texture of the cookies will just be a little different! Just be sure they are certified gluten free as needed!
• There’s no need to peel the zucchini, I like the little green specs throughout the cookies. If you’re feeding kids or picky eaters you can opt to peel the zucchini before grating.

How to make chocolate chip zucchini cookies

Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper and set aside.

To a mixing bowl or bowl of a stand mixer, add the softened butter, brown sugar and white sugar. Beat together for about 30-45 seconds. Add in the egg and vanilla and beat until combined.

Add in the flour- making sure to spoon and level to measure, baking soda, salt and cinnamon. Beat to combine. Fold in the oats.

Grate the zucchini and squeeze out some of the excess moisture. Add the zucchini and chocolate chips to the batter and mix until combined.

Use a two tablespoon cookie scoop and scoop the dough into balls, then press on some extra chocolate chips on top.

Bake each sheet one at a time for 14-16 minutes or until the edges are golden brown. They will continue to firm up as they cool. Sprinkle with flaky salt, then let cool and enjoy! Try my gluten free zucchini muffins next!

Key Ingredients & swaps

Butter. I used regular unsalted butter, but dairy free butter works just as well. Be sure it is softened or at room temperature so it creams really easily with the sugars.

Sugar. You need a mix of white and brown sugar which will add moisture but also help provide a nice crispy edge to the cookies. You can use coconut sugar to make them refined sugar free but the color will be quite a bit darker.

Flour. I of course used gluten free flour, but regular all purpose flour will work as well if you are not gluten free. Either way, be sure to spoon and level so you don’t end up with too much!

Egg. There’s only one egg in this recipe so you can safely swap for a vegan alternative such as a flax egg, apple sauce or a store bought egg replacer.

Oats. I always prefer using quick oats in my cookies, but you can swap for rolled oats if that’s what you have on hand. Oats are often contaminated with gluten during processing so be sure to use certified gluten free as needed.

Chocolate. My go to chocolate for baking is semi-sweet, but you can use whatever you like! You’re also welcome to leave out the chocolate entirely or sub for raisins, chopped nuts etc. or use a mix of those!

How to store and freeze

These chocolate chip zucchini cookies will keep at room temperature for about 3 days in a container. Because of the fresh ingredients like the zucchini, they do get a bit soft if left completely covered, so keep the lid slightly ajar.

To freeze, allow the cookies to cool completely, then transfer to a freezer safe bag and freeze for up to 2 months. Reheat in the oven at 300 until warm through the center!

Sweet treats to try next!

• Gluten Free Zucchini Bread
• Oatmeal Raisin Cookies
• Almond Flour Chocolate Chip Cookies

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, if you make this recipe, be sure to tag me on instagram and leave a comment below so I can see your creation!