Zucchini Chocolate Chip Cookies
Delicious, soft and chewy vegan chocolate chip zucchini cookies that are perfect for healthier dessert option. Easy to make in one bowl too!
- Dietary Features: Vegan, gluten-free, oil-free (swap chocolate chips for walnuts), can be nut-free.
- Quick and easy to make in one bowl make with just 8 simple ingredients.
- Perfect sneaky way to use zucchini.
- Great for kids!
- Store and travel well for snacks and treats on the go.
Complete list of ingredients with amounts and instructions is located in the recipe card below.
- Zucchini: Not need to strain it. Just grate and go.
- Peanut Butter: If you need a peanut-free recipe, swap this for almond butter or any other nut or seed butter. If you need a nut-free recipe, you can use sunflower seed butter or tahini. Note that sunflower seed butter will react with the baking soda and may turn the cookies green!
- Sweetener: Coconut sugar, cane sugar or brown sugar all work here.
- Oat Flour: Use store-bought or make your own by blending oats into a fine consistency.
- Oats: Rolled oats or large-flake oats work well.
- Plant-Based Milk: Almond or cashew milk work well for their neutral flavour but any kind of plant-based milk works.
- Chocolate Chips: For a vegan recipe, use dairy-free chocolate chips like Enjoy Life or Camino brands. Dark chocolate chunks or morsels would also work well. If you prefer, for a healthier option you swap the chocolate chips for raisins or walnuts.
- Cinnamon is optional if you enjoy the flavour!
Step-by-Step with Photos
Before You Start: Preheat the oven to 350 F and line a large baking tray with parchment paper.
Step 1: Stir together the oat flour, oats, baking soda and sugar.
Step 2: Add the grated zucchini, nut butter, milk, vanilla and chocolate chips. Fold everything together until it forms a thick dough. It might seem dry at first but keep mixing until everything is moist.
Place the batter in the fridge for 10-15 minutes. This will make it easier to roll into balls.
Step 4: Roll the batter into 12 equal-sized balls and place on the baking sheet. Press each ball down a little with your palm.
Bake for 10-15 minutes until light golden brown around the edges. Cool and enjoy!
- For a lower-sugar, healthier alternative to chocolate chips (and to make them oil-free), try different add-ins like walnuts, raisins or pecans.
- Be sure to let them cool before handling so the cookies can firm up.
- Nut-Free Option: Use sunflower seed butter or tahini instead of peanut butter.
- Gluten-Free Option: The cookies are gluten-free but be sure to use certified gluten-free oats if needed.
- Let cool completely before storing.
- Store at room temperature in a sealed container for up to 3 days.
- Fridge: Up to 1 week in a sealed container.
- Freezer: Up to 3 months in an airtight freezer-safe bag or container
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- 1 cup oat flour (120 g)
- 1/2 cup rolled oats (50 g)
- 1 tsp cinnamon (optional)
- 1/2 tsp baking soda
- 1/4 cup brown sugar, coconut sugar or cane sugar (50 g)
- 1/4 cup plant-based milk (50 mL)
- 1 cup grated zucchini (150 g)
- 1/4 cup peanut butter (60 g)
- 1/2 cup chocolate chips (80 g)
- 1 tsp vanilla extract (10 mL)
- Preheat the oven to 350 F (170 C) and line a large baking tray with parchment paper.
- In a large bowl, stir together the oat flour, rolled oats, baking soda, cinnamon and brown sugar (if using maple syrup add it in step 3).
- Add the shredded zucchini, peanut butter, milk, vanilla and chocolate chips. Fold together until a dough forms. It might appear dry at first but keep stirring until it’s all the dry ingredients are wetted.
- Place the dough in the refrigerator for 10-15 minutes. This will make it easier to form the cookies.
- Roll the dough into tablespoon sized balls and place on the baking sheet.
- Bake for 10-15 minutes, until light golden brown around the edges.
- Cool at room temperature before handling to allow them to firm up.
- For a lower-sugar, healthier alternative to chocolate chips, try different add-ins like walnuts, raisins or pecans.
- Let cool completely then store in an airtight container at room temperature for 3 days, in the fridge for up to 1 week or freeze in a freezer-safe container or bag for up to 3 months.
- Serving Size: 1 cookie
- Calories: 101
- Sugar: 11 g
- Sodium: 82 mg
- Fat: 6 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 4 g
Keywords: chocolate chip zucchini cookies, vegan zucchini cookies