Delicious, soft and chewy vegan chocolate chip zucchini cookies that are perfect for healthier dessert option. Easy to make in one bowl too!

Stack of 4 chocolate chip zucchini cookies. One on the top has a bite out of it.

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.
  • Great for kids!
  • Store and travel well for snacks and treats on the go.

Ingredient Notes

Visual list of ingredients for making chocolate chip zucchini cookies.

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.

Dry baking ingredients mixed together in a mixing bowl with a wooden spoon.

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.

Raw chocolate chip zucchini cookie batter in a glass mixing bowl.

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.

Raw chocolate chip zucchini cookies on a baking tray.

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.
Hand dipping a zucchini chocolate chip cooking into a glass of milk.

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

Did you try this recipe? I’d love to hear about it! Click here to leave a review.

Print
Chocolate chip zucchini cookie with a bite taken out of it.

Zucchini Chocolate Chip Cookies

  • Author: Deryn
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

These delicious vegan and gluten-free chocolate chip zucchini cookies are perfect for a healthy dessert option!


Scale

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

  1. Preheat the oven to 350 F (170 C) and line a large baking tray with parchment paper. 
  2. 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).
  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.
  4. Place the dough in the refrigerator for 10-15 minutes. This will make it easier to form the cookies. 
  5. Roll the dough into tablespoon sized balls and place on the baking sheet. 
  6. Bake for 10-15 minutes, until light golden brown around the edges. 
  7. 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