Zucchini Chocolate Chip Cookies

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.

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