These zucchini oatmeal chocolate chip cookies are so soft and chewy, with golden crisp edges. They’re full of yummy ingredients like chocolate, coconut, cinnamon and vanilla. AND they’re stealthy healthy with a cup full of grated zucchini hidden inside.
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What would you say to a cookie that is super moist, has good-for-you ingredients like dark chocolate, oats and zucchini (yes I said zucchini) AND tastes ridiculously delicious!?
“Come to mama” are the words that come to my mind.
And once you taste these yummy nuggets of goodness you will agree.
I give you my latest cookie creation… chocolate chip zucchini cookies!!
They are so tender they literally melt in your mouth. But still have a hearty chewiness that creates this amazing balance of texture and flavor.
This is one of those zucchini recipes you’ll make on the regular. First, because they are sooo tasty and second, because they are full of tasty nutritional ingredients. Like…
- Rolled Oats
- Dark Chocolate
- Coconut oil
This recipe is a close cousin to one of my other favorite zucchini recipes – Chocolate Chip Zucchini Bread. Anyone that tries it raves about how moist and delicious it is. Plus, it takes much less time to bake than other zucchini breads.
It’s really a chocolate zucchini cake that is baked in a skillet. It’s so hearty and very tasty.
These oatmeal cookies with chocolate chips and zucchini are very similar – hearty, moist and delicious.
Let’s talk more about these healthy oatmeal cookies…
Tips for making this chocolate chip cookie recipe
- These zucchini cookies are made with: zucchini, coconut oil, sweetened flaked coconut, oatmeal, and chocolate chips. All of my favorites in one cookie!
- You can make the cookies with regular all-purpose flour, wheat flour, or you can even use your favorite gluten free baking blend.
- You don’t need to squeeze out the liquid in the shredded zucchini unless it is super watery. The moisture in the zucchini keeps these cookies perfectly tender.
- For the coconut oil, I use straight coconut oil that is in liquid form. If yours is solid, measure it then melt it in the microwave, and let it cool slightly before adding it to the dough. If you don’t want to use coconut oil, you can also use softened butter.
- I’ve used sweetened and unsweetened shredded coconut for this recipe. If you like desserts on the sweeter side, then the sweetened coconut would be for you.
- I also use old fashioned oats for this recipe, not quick oats – I like that they are hearty and give the cookie a nice texture.
- We’re chocolate lovers over here so we don’t skimp on the chocolate chips. You can add less chocolate chips if it’s not important to you. And you can use either dark chocolate or semi-sweet chocolate chips for this recipe. They’re both great options – it’s just about your preference.
- If you want to mix it up a bit you can add in dried fruit… like raisins, dried cranberries, dried banana flakes, or dried cherries – they all would be super delicious.
- If coconut isn’t your favorite thing, you can leave it out. Just add an additional ¼ cup of oats to the batter to replace the coconut.
How to Make Chocolate Chip Zucchini Cookies
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, and salt and set aside.
In a large mixing bowl, combine coconut oil and sugars, and mix until smooth. Add the egg, vanilla extract, and shredded zucchini and mix until combined.
Slowly add in the flour mixture until just combined. Then stir in oats, coconut, and chocolate chips.
Use a 1½-inch ice cream scoop to scoop out the dough and place cookies about 2 inches apart on the prepared baking sheet.
Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from the oven and transfer them to a wire rack to cool completely.
How to Freeze oatmeal cookies
I’ve made several batches of these cookies recently. And since they freeze great we have these yummy zucchini cookies ready anytime we want something chocolatey, sweet and delicious.
To freeze them just place them in a single layer in a large resealable plastic bag and freeze.
Pull them out anytime you want a yummy hearty healthy chocolate dessert.
These zucchini oatmeal chocolate chip cookies are so soft and chewy with golden crisp edges. They’re full of yummy flavors like chocolate, coconut, cinnamon, and vanilla. Plus, your kiddos will never know that there is shredded zucchini hiding inside.
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 4 tablespoons coconut oil, melted and cooled to room temperature
- ½ cup brown sugar
- ¼ granulated sugar
- 1 large egg
- 1½ teaspoons vanilla extract
- 1 cup packed grated zucchini (1 small zucchini)
- 2 cups old fashioned oats
- ½ cup sweetened or unsweetened shredded coconut or coconut flakes
- 1½ cups semisweet or dark chocolate chips
- Preheat the oven to 350 degrees F. Line a baking sheet with a silpat baking mat or parchment paper and set aside.
- In a medium bowl, combine flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
- Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
- Chill dough for 15 minutes.
- Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set.
- Remove cookies from pans; cool completely on wire racks.
The cookies will keep on the counter in an airtight container for up to 3 days. You can freeze the cookies for up to 2 months, they are SO good frozen.
Serving Size1 Cookie
Amount Per Serving Calories 157Total Fat 8gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 2gCholesterol 8mgSodium 106mgCarbohydrates 20gFiber 2gSugar 10gProtein 2g
This nutrition card uses an estimate provided by an online nutrition calculator. This estimate is not a substitute for a professional nutritionist’s advice!