Zucchini Cookies with Chocolate Chips and Oatmeal
Delightful zucchini cookies that are moist, tender, and full of chocolatey goodness, perfect for dessert or snacking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 medium zucchini (approximately 1 cup shredded)
- 1/4 cup coconut oil (soft/room temperature)
- 4 ounces applesauce
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 cups gluten-free flour
- 1 cup gluten-free rolled oats
- 3/4 cup coconut sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chips (optional to use allergy-free)
Instructions
- Preheat your oven to 350°F (175°C).
- Prep the zucchini by shredding it and squeezing out excess moisture.
- Mix the shredded zucchini, coconut oil, applesauce, eggs, and vanilla extract in a large bowl.
- Combine the gluten-free flour, rolled oats, coconut sugar, salt, and baking soda in another bowl.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the chocolate chips until evenly distributed.
- Scoop dollops of dough onto a lined baking sheet, spaced about 2 inches apart.
- Bake for 12-15 minutes or until lightly golden around the edges.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
These cookies can be enjoyed warm or cold and pair well with vanilla ice cream or caramel sauce.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 6g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: zucchini cookies, chocolate chip cookies, healthy dessert, oat cookies, baking