Print

Zucchini Cookies with Chocolate Chips and Oatmeal

Delightful zucchini cookies that are moist, tender, and full of chocolatey goodness, perfect for dessert or snacking.

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

  1. Preheat your oven to 350°F (175°C).
  2. Prep the zucchini by shredding it and squeezing out excess moisture.
  3. Mix the shredded zucchini, coconut oil, applesauce, eggs, and vanilla extract in a large bowl.
  4. Combine the gluten-free flour, rolled oats, coconut sugar, salt, and baking soda in another bowl.
  5. Add the dry ingredients to the wet mixture and stir until just combined.
  6. Fold in the chocolate chips until evenly distributed.
  7. Scoop dollops of dough onto a lined baking sheet, spaced about 2 inches apart.
  8. Bake for 12-15 minutes or until lightly golden around the edges.
  9. 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

Keywords: zucchini cookies, chocolate chip cookies, healthy dessert, oat cookies, baking

Facebook Twitter Instagram Linkedin Youtube