Oatmeal Zucchini Cookies

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!

Moist, Chewy Zucchini Oatmeal Cookies with Crisp Edges

Looking for ideas to use up a bounty of zucchini? Along with baked zucchini fritters and zucchini chips, did you know this ingredient is perfect for tucking into vegan brownies, cakes, muffins, and these vegan oatmeal zucchini chocolate chip cookies to add a heap of moisture and nutrients with NO added zucchini flavor?!

These vegan zucchini cookies are a mix between banana oatmeal cookies and breakfast cookies, with the addition of zucchini and optional (adaptable!) chopped walnuts and vegan chocolate chips to make delicious zucchini oatmeal cookies. They’re sweet and warm with a comforting vanilla-cinnamon flavor – made even sweeter (and vegan!) by using mashed banana instead of egg.

Once baked, these dairy-free zucchini chocolate chip cookies are perfectly soft, moist, and chewy inside with crisp edges, and wonderfully comforting. Plus, the combination of ingredients makes vegan breakfast cookies that are surprisingly nutritious, too (just like these delicious sweet potato cookies)!

Best of all, this zucchini cookies recipe relies on under 10 common pantry ingredients, a couple of bowls, and under 20 minutes to prepare. They’re naturally dairy-free and egg-free, can be made gluten-free and sugar-free, and you can even freeze them (pre or post-baking).

If you love this zucchini cookie recipe, you might also enjoy our zucchini mock apple pie or delicious zucchini bread!

Chocolate Chip Zucchini Cookies Ingredients

The Dry Ingredients

• Flour: You could use regular all-purpose flour, whole-wheat flour, or spelt flour. Each will affect the texture and spread of the zucchini banana oat cookies. An all-purpose gluten-free blend (King Arthur’s/ Bob’s Red Mill) should also work.
• Oats: We use quick oats for softer textured oatmeal breakfast cookies. Regular rolled oats will create a chewier, more textured cookie. Use gluten-free certified oats if necessary.
• Sugar: You can use any granulated sugar for these cookies (though be aware that different sugars will affect the spread of the cookies slightly). We just used regular white sugar this time.

50/50 white and light brown sugar adds caramel flavor. Unrefined options like coconut sugar or raw cane sugar will work, too. Sugar alternatives may also work but won’t spread as much.

• Baking Soda: This leavening agent provides the best texture and rise.
• Cinnamon: Just a little enhances the flavor of these banana breakfast cookies.
• Add-ins: (Optional) Add dairy-free chocolate chips and/or chopped walnuts (or pecans, pistachios, pumpkin seeds, or sunflower seeds) for extra texture and flavor.

The Wet Ingredients

• Banana: Use overripe banana with plenty of brown spots. They’ll be sweet and easy to mash. Unsweetened applesauce works in its place.
• Zucchini: Use a zucchini that’s fresh and free from blemishes.
• Vegan butter: Use softened vegan butter, like Miyoko’s or Earth Balance. Softened (but not liquid) coconut oil may also work, though we haven’t tried.
• Vanilla extract: Use pure, natural vanilla for the best breakfast zucchini cookies. Vanilla paste will also work.

What Else Could I Add to this Zucchini Cookies Recipe?

• Salt: Just a pinch of salt helps to balance and enhance flavors in sweet bakes.
• Lemon zucchini cookies: Remove the nuts/vegan chocolate chips and add the zest of one lemon and a lemon drizzle over the top. Lime will also work.
• Nutmeg: Just a pinch (about ¼ tsp) adds enhanced warmth and flavor depth.
• Pumpkin pie spice: Add instead of or alongside the cinnamon.
• Carrot: Replace half the zucchini with finely shredded carrot for delicious zucchini carrot oatmeal cookies.
• Dried fruit: i.e., raisins, blueberries, dates, cranberries, etc.
• Coconut: A few tablespoons of shredded coconut will add chew and flavor.
• Other ‘chips’: Look out for vegan nut butter chips, caramel chips, etc.

How To Make Zucchini Cookies with Oatmeal and Banana

• 1) First, preheat the oven to 350F/175C and line a baking sheet with a silicone mat/parchment paper. Also, shred the zucchini using the large holes on a box grater (or a food processor grating disk). Also, mash the banana until smooth.

• 2) Meanwhile, combine the flour, cinnamon, and baking soda in a small bowl.

• 3) In a large bowl, use a hand mixer (or stand mixer) to cream the vegan butter and sugar until light and fluffy (1-2 minutes). Add the banana, vanilla, and mix.

• 4) Next, use a paper towel to pat the zucchini and remove excess moisture (no need to squeeze it). Then add it to the large bowl and stir.

• 5) Gradually add the flour mixture, then stir in the oats and add-ins (we use walnuts and vegan chocolate chips).

The vegan zucchini oatmeal chocolate chips cookie dough should be well incorporated, but try not to over-mix it.

• 6) Using a tablespoon measuring spoon/ a small cookie scoop, drop the cookie dough onto the prepared baking sheet with 2 inches between them.

• 7) Bake the zucchini breakfast cookies for 9-11 minutes, or until they are golden and lightly crisp around the edges but still slightly soft in the middle (residual heat will continue to cook them out of the oven).
• 8) Finally, remove the cookies from the oven. Allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. Enjoy!

Pro Recipe Tips

• 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.

FAQs

Make Ahead and Storage Instructions

You can prepare the cookie dough in advance and freeze it for up to three months. Bake it from frozen, adding an extra 1-2 minutes.

Once baked, allow the banana zucchini cookies to cool, and store leftovers in an airtight container in the refrigerator for 4-5 days (their texture is best at room temperature, though).

The frozen cookies also freeze for up to 3 months in a Ziplock/Stasher bag. Flash freeze them on a tray until solid, then transfer to a Ziplock/Stasher bag. Leave them to thaw in the fridge overnight, at room temperature, or use a microwave defrost function.

More Easy Vegan Cookies

• Edible Peanut Butter Cookie Dough 
• Vegan Lemon Shortbread Cookies
• Lemon Blueberry Cookies
• Vegan Oatmeal Chocolate Chip Cookies
• Raspberry Jam Thumbprint Cookies
• Vegan Peanut Butter Cookies

Photos by Alfonso Revilla