Zucchini cookies made with oatmeal, coconut oil, coconut, and chocolate chips. The best way to use up your garden zucchini! These easy zucchini cookies are a family favorite!
4.74 from 30 votes
Prep Time 15mins
Cook Time 12mins
Total Time 40mins
1cupall-purpose flour or white whole wheat flour
4tablespoonscoconut oil,melted and cooled to room temperature
1/2cupdark brown sugar
2cupsold fashioned oats
1/2cupsweetened coconut flakes
3/4cupsemisweet 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, whisk together 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.
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.