Zucchini cookies with oatmeal, banana, & optional walnuts, and vegan chocolate chips are soft and chewy in the middle with wonderfully crisp edges, packed with flavor, but don’t taste like zucchini! Even better is that they're ready to be enjoyed in just 30 minutes!
Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
Combine the flour, cinnamon, and baking soda in a small bowl.
In a large mixing bowl, beat the margarine and sugar until well combined. Add the banana and vanilla extract, mix well.
Add the zucchini and gradually mix in flour mixture. Stir in oats, nuts, and chocolate chips. Drop by tablespoons 2 inches apart onto prepared baking sheets.
Bake for 9 to 11 minutes or until they turn light golden brown around edges. Allow to cool completely.
Notes
Measure the flour correctly: Fluff it up in its bag with a fork, then use a spoon to transfer it to the cup, leveling it with the back of a knife.
Blot the zucchini: Having the right amount of moisture in these easy zucchini cookies is important, so the texture isn’t negatively affected.
Don’t over-mix the dough: Otherwise, you risk dense/tough cookies.
Be careful not to overbake: Remove oatmeal zucchini chocolate chip cookies from the oven when the middles are slightly under-done. The residual heat cooks them further.