Zucchini Cookies with Chocolate Chips and Dried Cranberries

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Is your garden producing obscene amounts of zucchini right now? We didn’t plant any zucchini this year, but I knew we wouldn’t go without. Our good friend is kindly sharing his never ending supply. I decided to make good use of the zucchini and bake a batch of zucchini cookies with chocolate chips and dried cranberries.

These cookies have oatmeal, cinnamon, chocolate chips, dried cranberries, and of course the star ingredient-zucchini.  I only had to use four tablespoons of butter because the zucchini kept the cookies nice and moist. You will never know there is less butter involved because these cookies are delicious! I personally think these cookies are best when eaten frozen. Maybe I am weird, but try it, you might like it:)

If your garden or neighbor’s garden is overflowing with zucchini, make a batch of zucchini cookies with chocolate chips and dried cranberries. You might have to hunt down extra zucchini after taking one bite of a cookie. They are that good! You will want to make batch after batch.

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Zucchini Cookies with Chocolate Chips and Dried Cranberries

4.72 from 7 votes



  • Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
  • In a large mixing bowl, combine butter 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, chocolate chips, and dried cranberries.
  • Drop cookie dough by heaping tablespoonfuls 2 inches apart onto baking sheets that have been lined with parchment paper or Silcone baking mats. Bake for 15 minutes or until golden. Remove cookies from pans; cool completely on wire racks.

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

If you like these zucchini cookies, you might also like:

Zucchini Bread with Dried Cranberries from Two Peas and Their Pod
Chewy Oatmeal Raisin Cookies from Two Peas and Their Pod
Apple Cinnamon Oatmeal Cookies from Two Peas and Their Pod
Lemon Zucchini Cornmeal Cookies from Martha Stewart

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. I made both the coconut chocolate chip and cranberry chocolate chips both are great my grandsons really love them. Can you give me some ideas for freezing them to use in lunch boxes at later date. thank you so much….

    1. Hi-glad you liked the cookies! I put them in a freezer bag and freeze! You can eat them right out of the freezer or let them come to room temperature. They are good both ways!

    2. I freeze them on a cookie sheet then use my food saver to freeze them. I bundle the in 4 per pack. Or use small freezer bags then put them in one large one for easy grab and go.

  2. I’m obviously a bit behind in discovering this… but a big thanks for sharing this recipe! I gave it a try this weekend and these are delicious!! Feel free to check out my blog post with pics of my experience. Thanks again!

  3. 5 stars
    Fantastic!!! I just finished making these and they are a huge hit. I followed the recipe to the T and I wouldn’t change a thing! My kids are in love. Thank you for this recipe!

  4. Do you use kosher salt, sea salt or table salt? I made these with 1 tsp of kosher salt, but I thought it needed more. Please advise.

    1. Table salt, but you can use kosher or sea salt. If you want a salty kick, you can add more salt to your liking. You can also sprinkle the cookies with flaky sea salt.

  5. 4 stars
    This is a great mix of flavors (I made the cranberry ones) and we all enjoyed them. Mine didn’t look nearly as pretty, they came out of the oven without rounding out at all. But flavor-wise, these are awesome and a great use for zucchini!

  6. 5 stars
    I’ve been making these cookies for years. It’s my go to when the zucchini is abundant. Can’t even count the number of times people ask me for the recipe! Thanks for sharing!

  7. 4 stars
    Loving different ways to use up zucchini this season. I eliminated the white sugar but these were still a bit too sweet for my taste. I zested a lemon as an experiment and thought they were improved. I will make these again and reduce the choc chips and cranberries by half and zest 2 lemons into the mixture. Texture of cookies is nice and soft on day 2. My husband has eaten 5, so maybe they are great.

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