Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chocolate chip zucchini cookie with a bite taken out of it.

Zucchini Chocolate Chip Oatmeal Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Deryn
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 minutes
  • Yield: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


Soft and chewy chocolate chip zucchini oatmeal cookies with a hint of cinnamon for the perfect treat any time of day.



  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.
  3. Finely grate zucchini with a box grater then 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 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. 


  • 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