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These Zucchini Chocolate Chip Cookies are the perfect dessert when you want something sweet and some extra veggies. They are soft and chewy, but also gluten-free, dairy-free, and low-calorie.
If you like zucchini bread, then you’re going to love these chocolate chip zucchini cookies! They are packed with fiber from the gluten-free oats and use coconut sugar for a lower glycemic effect. They’re one of my favorite healthy dessert recipes to bring to a party because they’re always a big hit with everyone.
If you like zucchini recipes, you will love my Lemon Chicken Piccata Zucchini Noodles and Baked Zucchini Parmesan Fries!
Why You’ll Love This Recipe
- Great Way to Sneak in Extra Veggies: We could all use some extra vegetables in our lives, so why not sneak them into dessert? These chocolate chip zucchini cookies are a great way to use extra zucchini in a delicious sweet treat.
- Gluten-Free and Dairy-Free: This zucchini cookie recipe is both gluten-free and dairy-free while still being soft, chewy, and tasty.
- Fewer Calories Than the Average Cookie: These cookies don’t use refined sugars or butter, plus it has egg whites instead of whole eggs. Those factors make these cookies lower in calories than many other zucchini cookies.
Table of Contents
Ingredients
Here are the ingredients you need to make a zucchini cookies with oats. I also recommend a large baking sheet and mixing bowls like these.
- Zucchini: Shred a medium zucchini to pack it tightly into the measuring cup. A medium zucchini typically yields enough shreds for these cookies. If you don’t like zucchini, I recommend trying my gluten-free pumpkin chocolate chip cookies or banana oatmeal cookies. instead.
- Vanilla Extract: Warm up the flavors in these cookies with a splash of vanilla extract. You could also use almond extract instead.
- Egg White: Egg whites add protein to the cookies, are lower in calories than whole eggs, and act as a binder to hold the dough together.
- Coconut Sugar: This sugar has a lower glycemic index than regular sugar. However, you can use regular sugar or a zero-calorie sugar like Truvia baking sugar or Monk Fruit brown sugar if you prefer.
- Oats: Give the cookies a chewy texture with rolled oats. You can also blend the oats to make a gluten-free oat flour. I do not recommend quick oats for this recipe. The cookies will fall apart. If you are not gluten-free, feel free to use regular rolled oats.
- Mini Chocolate Chips: Add dairy-free mini chocolate chips if you are diary-free.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Add Nuts or Raisins: Give your healthy zucchini cookies a little crunch by adding chopped walnuts, pecans or raisings to the dough.
- Make Double Chocolate Cookies: Try making double chocolate chocolate chip zucchini cookies by adding cocoa powder to the dough or you can add white chocolate chips too. If you love chocolate, you will also love my healthy zucchini brownies! Peanut butter chips could be used in place of the semi-sweet chocolate chips as another variation.
- Try Other Squash: You can also make these cookies with regular squash, summer squash or butternut squash. It’s a great way to use up leftover veggies!
How to Make Zucchini Chocolate Chip Cookies
This recipe for zucchini cookies combines gluten-free flour with coconut sugar, egg whites, and zucchini to create a delicious dessert that’s also nutritious. All you need to make them are mixing bowls, a parchment paper-lined baking sheet, and an oven preheated to 350°F.
Step 1: Combine the Dry Ingredients. Combine the oat flour, oats, baking soda, salt, and cinnamon in a large mixing bowl.
Step 2: Combine the Wet Ingredients. Whisk together the olive oil, egg white, and vanilla extract in another bowl. Add the shredded zucchini to the wet ingredients. Stir to combine everything.
Step 3: Combine the Ingredients. Mix the dry ingredients into the wet ingredients until they are well incorporated. Then fold the chocolate chips into the dough.
Step 4: Scoop the Dough. Spoon 2 tablespoons of dough at a time onto the baking sheet. I like to use a cookie scoop to do this. Press to slightly flatten the cookie dough. Until you have 14 to 15 cookies.
Step 5: Bake the Cookies. Bake the zucchini cookies at 350°F for about 12 minutes, or until the cookies turn golden brown around the edges.
Step 6: Let Them Cool. Remove the finished cookies from the oven and transfer them to a wire baking rack to cool completely.
Expert Tips
- Make Shredding a Breeze: Save time and effort by using a food processor to shred the zucchini instead of doing it by hand. A box grater works too.
- No Need to Peel: You don’t need to waste time peeling the skin off the zucchini, just shred it skin and all!
- Don’t Squeeze the Zucchini: This recipe for zucchini cookies relies on the moisture from the zucchini to keep the cookies moist and soft. Don’t squeeze out excess moisture.
- Storing: Keep leftover cookies in an airtight container for up to a week. You can also freeze these cookies for about a month.
Serving Suggestions
Who doesn’t love freshly baked cookies?! These zucchini chocolate chip cookies satisfy your cookie cravings while still being nutritious and low-calorie. Enjoy them as an afternoon treat or dessert after dinner. They will make your sweet tooth happy, while also providing some fiber and protein.
- I love snacking on cookies with a cup of coffee! Try a homemade pumpkin spice latte or a skinny peppermint mocha with these squash cookies.
- Enjoy chocolate zucchini cookies for dessert after having carrot zucchini meatloaf or healthy zucchini taco boats for dinner.
- If you’re going to a dinner party, I recommend bringing these cookies and a healthy Mexican street corn salad to share with everyone!
Recipe FAQs
This cookie recipe achieves its texture and consistency from the oat flour. It also works with regular gluten-free baking flour blend. I don’t recommend using coconut flour, almond flour or quick oats. Regular rolled oats are fine if you are not gluten-free.
The egg white in the dough is essential for holding the dough together and aiding the cookies in rising. I don’t recommend substituting them with a vegan egg substitute.
I recommend using fresh zucchini because the water content in previously frozen zucchini may make the cookies wet and soggy.
If you want to enjoy warm chocolate chip cookies, you can pop them in the microwave for 10-15 seconds before eating them. Be sure to thaw frozen cookies in the refrigerator for at least 24 hours before eating them.
Sure! This dough is great for making balls and keeping them on hand whenever the mood for a cookie strikes. Store raw dough in the refrigerator for up to four days. You can also divide the dough into balls and freeze them for up to a month. Bake them straight from the freezer and add a couple minutes to the baking time.
More Delicious Zucchini Dessert Recipes
If you tried this Zucchini Chocolate Chip Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Zucchini Chocolate Chip Cookies
Ingredients
- 1 cup Zucchini, shredded & packed tightly (~1 medium zucchini)
- 1 teaspoon Vanilla Extract
- 5 tablespoons Extra Virgin Olive Oil
- 1 Egg White
- ¼ cup Coconut Sugar, or sugar of choice
- 1 ¼ cups Gluten Free Oat Flour, or regular oat flour
- 1 ½ cups Gluten Free rolled oats, or regular rolled oats
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ teaspoon Cinnamon
- ¼ cup Mini Chocolate Chips, or dairy free chocolate chips
Instructions
- Preheat oven 350 degrees F. Prepare a baking sheet with parchment paper. In a large bowl, combine oat flour, baking soda, salt, cinnamon and oats. Set aside.
- In a small mixing bowl, whisk together the olive oil, egg white and vanilla extract. Add the shredded zucchini to the wet ingredients and stir to combine.
- In a separate bowl, combine the dry ingredients – sugar, flour, oats, baking soda, cinnamon and salt.
- Next fold the wet ingredients into the dry ingredients incorporating it well. Then fold the chocolate chips into the batter dispersing throughout.
- Spoon 2 tbsp of the batter at a time onto the prepared baking sheet. Bake 12 minutes or until slightly golden brown around the edges. Remove from the oven and transfer to a wire baking rack to cool.
Notes
- Make shredding easier and faster by using a food processor instead of a grater to shred the zucchini. Just cut it into chunks before adding it to the food processor.
- No need to peel the zucchini before shredding it! The skin will turn tender as it bakes.
- Don’t squeeze out the excess moisture in the zucchini, you need it for the cookies!
- Do not use quick oats, almond flour or coconut flour with this recipe. Whole wheat flour, regular oats, regular oat flour and gluten free baking flour will work.
- Keep in an air tight container up to a week in the refrigerator or up to a month in the freezer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They look awesome. Do you squeeze the liquid out from the zucchini before mixing it in?
I do not squeeze out the excess liquid.