Zucchini Cookies

These zucchini cookies are perfectly thick and chewy and need just four ingredients to make! Naturally sweetened and ready in 15 minutes, they are healthy enough to eat for breakfast! 

Adding zucchini to our favorite desserts is nothing new.

Some of our favorites include brownies, chocolate cake, and even chocolate chip cookies. When we want something simpler, these zucchini cookies tick the boxes. 

Why you’ll love this recipe

• Just four ingredients. Pantry staples like oatmeal and peanut butter form the foundations of it. 
• Healthy. No added sugar, no butter, and no oil are needed. 
• Ready in 15 minutes. There is no chill time required, so these cookies can be made instantly. 
• Vegan and gluten-free.  These are the kind of cookies that you can enjoy if you follow a specific diet.

What we love about these cookies is that they are so easy to customize. Add a scoop of protein powder to amp up the protein (like in our protein cookies or cookie dough) or fold through your favorite nuts and seeds for that extra crunch. 

Ingredients needed

As mentioned earlier, this recipe calls for pantry staple ingredients that you’ll likely already have on hand. Here is what you’ll need: 

• Rolled Oats (Old fashioned oats). Instead of using flour, we use oats that add fiber, protein and give these cookies a chewy texture. Quick oats will also work, but the cookies will be a little softer. 
• Peanut Butter or alternative. Adds a healthy fat element that adds flavor and gives the cookies more staying power. If you can’t tolerate peanut butter, try almond butter or tahini. 
• Banana. Mashed banana keeps the cookies soft while also adding sweetness. The riper the banana, the sweeter the cookies will be. 
• Shredded Zucchini. Finely grated zucchini with the moisture removed. 
• Mix-ins. Chopped nuts, candy, dried fruit, etc. 

How to make zucchini cookies

Step 1- Prep everything

Preheat the oven to 175C/350F. Line a baking tray with parchment paper (or a non-stick cookie sheet) and set aside.

Step 2- make the cookie dough

In a large mixing bowl, combine all your ingredients and mix until fully combined. Using a rubber spatula, fold in your mix-ins of choice. 

Step 3- Bake the cookies

Form 16 small balls of cookie dough. Place the dough balls on the lined baking tray (or cookie sheet). Press each ball into a cookie shape. Top with extra chocolate chips, and bake for 12-15 minutes or until golden on the edges.

Step 4- Cool, then enjoy

Allow cookies to cool on the tray for 10 minutes before transferring them to a wire rack to cool completely. 

Tips to make the best recipe

• Ensure you squeeze out all the moisture from the zucchini before adding it to the cookie batter. This ensures the cookies will be moist and chewy, without spreading and sinking once baked.
• Do not overbake the cookies; they will continue to firm up once cooling.
• These cookies can be made 100% nut free. Simply replace the peanut butter with one of the following- Sunflower seed butter, wow butter, or tahini.
• A mashed, overripe banana is preferred, but you can replace it with unsweetened applesauce. Start with 1 1/4 cups and adjust accordingly.
• These oatmeal zucchini cookies are naturally sweetened. Add a dash of maple syrup or some agave nectar for sweeter cookies. 

Storage instructions

To store: Zucchini cookies are best kept refrigerated, as they will keep for at least a week this way. Store leftover cookies in the fridge in a sealed container for up to a week. 

To freeze: Wrap portions (aim for 3-4 in a portion) in parchment paper before either placing a sealed container or plastic wrap. This will ensure the cookies remain fresh and void of freezer burns. 

More dessert recipes using zucchini to try

• Vegan zucchini bread
• Keto zucchini bread
• Healthy zucchini bread
• Healthy chocolate zucchini bread
• Keto chocolate zucchini bread

Frequently asked questions