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!
Features
- 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 (try this zucchini bread too!).
- Great for kids!
- Store and travel well for snacks and treats on the go.
Ingredient Notes
A complete list of ingredients with amounts and full instructions is located in the printable recipe card below. This section covers ingredient and substitution considerations.
- 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!
Notes
- 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.
Storing
- 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
More Recipes to Try
- Chocolate Chip Zucchini Muffins
- Vegan Zucchini Bread
- Flourless Peanut Butter Oatmeal Cookies
- Vegan Sweet Potato Cookies
- Vegan Almond Date Cookies
- Vegan Breakfast Cookies
Did you try this recipe?
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Zucchini Chocolate Chip Cookies
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These delicious vegan and gluten-free chocolate chip zucchini cookies are perfect for a healthy dessert option!
Ingredients
- 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)
Instructions
- 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.
Notes
- 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.
Nutrition
- 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
Really yum. I didn’t have any chocolate chips so used sultanas instead.
★★★★★
These are so good, love how healthy they are. The kids loved them and they disappeared quickly! Def will make again. Thanks for a great recipe.
★★★★★
Glad you enjoyed them! Thanks for the review.
Can you use a GF flour like King Arthur brand or does it have to be oat flour?
I think that should be fine but I haven’t tested it so I can’t guarantee! Let me know if you try it.
Superb. Utterly delicious. Perfection. Hard to believe such humble ingredients make such perfect cookes. Thanks.
★★★★★
Well I’m so glad you think so! Thank you for the kind review.
One of the few zucchini things that passed the toddler test! I credit the oats & nut butter for disguising the texture. Thank you!
★★★★★
So glad! Thanks for letting me know!
These are so yummy, quick, and satisfy a sweet tooth without guilt! I’ve made these twice, opted not to refrigerate the dough the second time, and simply spooned out on the cookie sheet. Even faster to the tummy! Delicious!
★★★★★
So very glad to hear you enjoyed them!
Do you need to squeeze any moisture out of the zucchini, or leave it as is?
No, leave it as is. Thanks!
I made these with almond butter instead of peanut butter but otherwise followed the recipe and they were delicious! Even the kids loved them. Thanks!
★★★★★