Oatmeal Zucchini Cookies with chocolate chips and coconut are one of my all-time favorite cookies! They are perfect during the summer months when zucchini is in season, but we make them year-round because they are SO good!
Is your garden zucchini staring you down? Don’t be scared, we are here to help! We have LOTS of zucchini recipes to help you out, including these amazing Oatmeal Zucchini Cookies. They are my FAVORITE!
I love baking with zucchini and usually make zucchini bread (classic, chocolate, or lemon) but since I am obsessed with cookies, I decided to make cookies and I’m so glad I did. These zucchini cookies are in my top 10 cookies of ALL TIME!
That is a big statement since I have over 200 cookie recipes on our blog, but I LOVE these SO SO much and I think you will too!
I love sneaking zucchini into my cookies because it makes me feel better about eating a two or six, ha! And if you think zucchini doesn’t belong in cookies, think again. These cookies are delicious.
- These zucchini cookies are made with: zucchini, coconut oil, sweetened flaked coconut, oatmeal, and chocolate chips. All of my favorites in one cookie!
- You can make the cookies with regular all-purpose flour or white whole wheat flour. I make them both ways and both ways are equally delicious. I personally like the whole wheat version because they are healthier and no one even knows!
- You don’t need to squeeze out the liquid in the shredded zucchini unless it is super watery. If it is, give it a gentle squeeze, but leave in most of the moisture.
- For the coconut oil, measure it solid and then melt it in the microwave, let it cool slightly before adding it to the dough. If you don’t want to use coconut oil, you can use softened butter.
- I use sweetened flaked coconut. You can use unsweetened coconut if you wish, but I like the touch of sweetness.
- Use old fashioned oats for this recipe, not quick oats.
- I use semi-sweet chocolate chips, but you can use milk chocolate or even white chocolate!
- Feel free to stir in some raisins or dried cranberries.
- If you don’t like coconut, you can leave it out. Stir in 1/4 cup extra oats.
How to Make Zucchini Cookies
These zucchini cookies are easy to make. You can whip up a batch in no time!
- 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 the dry ingredients and set aside.
- In the bowl of a stand mixer, combine the coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
- Add the dry ingredients and mix 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 12 minutes or until cookies are slightly golden around the edges and set.
- Let the cookies cool on the baking sheet for about 3 to 4 minutes and then transfer to a cooling rack to cool completely.
How to Freeze
I’ve already made two batches of these cookies with our garden zucchini. I made a batch to share with friends and put a batch in our freezer, for a rainy day. The cookies got rave reviews from our friends and the cookies in our freezer haven’t been forgotten.
I ate a cookie straight from the freezer and discovered they are just as good frozen, if not better! You HAVE to try them frozen, they are so good and the perfect treat for summer!
To freeze the cookies, let the cookies cool completely on a wire cooling wrack. Place the cooled cookies in a freezer bag or container and freeze for up to 2 months. Enjoy right from the freezer. Trust me, you will love having a stash of these cookies in your freezer!
Kids Love Them
So don’t let your zucchini overwhelm you! Start shredding some zucchini, you have cookies to make! These easy zucchini cookies are a family favorite and our boys don’t even care there is zucchini in them.
They asked about the green in the cookies and I told them it was zucchini and they kept on eating! They LOVE these cookies!
Ok, all this talk about cookies has me craving one RIGHT NOW! I am off to eat a cookie now, breakfast of champions! Hey, these are healthy cookies so it’s totally ok!
And if you are looking for more zucchini recipes, check out these our favorite zucchini recipes. Happy zucchini season!
More Zucchini Desserts
- Chocolate Zucchini Bread
- Lemon Zucchini Bread
- Zucchini Bread
- Zucchini Brownies
- Chocolate Zucchini Cake
- Zucchini Cookies with Chocolate Chips and Dried Cranberries
- Zucchini Applesauce Oatmeal Cookies
Oatmeal Zucchini Cookies
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!
- Prep Time
- 15 minutes
- Cook Time
- 12 minutes
- Total Time
- 40 minutes
- 1 cup all-purpose flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons coconut oil, melted and cooled to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 2 cups old fashioned oats
- 1/2 cup sweetened coconut flakes
- 3/4 cup semisweet 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.
healthy, kid friendly, summer