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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!

completed Oatmeal Zucchini Cookies on wire rack
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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.

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

ingredients for Oatmeal Zucchini Cookies measured out against a white surface

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.
process shot of added uncooked cookies to baking sheet
  • 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

Can I reduce/replace the vegan butter in the oatmeal zucchini cookies recipe?

You may be able to reduce the amount by replacing a portion (2-3 tbsp) with nut butter or unsweetened applesauce. We haven’t tried replacing it all, though.

Why blot the zucchini?

This is important to ensure that the right amount of moisture is in the cookie dough. Too much moisture can lead to either cakey or overly-spread cookies.

Do you need to peel the zucchini before shredding?

No, the zucchini peel is very thin and will ‘disappear’ into the vegan zucchini chocolate chip cookies when baked.

What’s the difference between using quick oats or old-fashioned oats?

The latter creates chewy zucchini oatmeal cookies with lots of texture. The finer the oats are processed, the more like a ‘flour’ they behave, becoming softer and more fluffy with less chewiness.

If you don’t have instant oats, you can pulse regular oats in a blender until they’re slightly broken down, and it should have a similar effect.

completed Oatmeal Zucchini Cookies on wire rack

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

Photos by Alfonso Revilla

completed Oatmeal Zucchini Cookies on wire rack

Oatmeal Zucchini Cookies

5 from 22 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 24 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!

Ingredients 

  • 1 1/2 cups of all-purpose flour
  • 1 1/2 teaspoons of ground cinnamon
  • 1/2 teaspoon of baking soda
  • 1/2 cup of vegan margarine, softened
  • 1/2 cup of granulated sugar
  • 1 ripe banana, peeled
  • 1 teaspoon of vanilla
  • 1 3/4 cups of shredded zucchini
  • 1 cup of quick oats
  • 1 cup of chopped walnuts (optional)
  • 1 cup of vegan semisweet chocolate chips (optional)

Instructions 

  • 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.

Nutrition

Calories: 161kcalCarbohydrates: 19gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 54mgPotassium: 85mgFiber: 2gSugar: 9gVitamin A: 202IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dessert
Cuisine: American
Method: Oven
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Comments

  1. 5 stars
    These chocolate chip zucchini cookies are so delicious and a great way to use up some zucchini from my garden! I’ve tried chocolate zucchini bread before, but never thought to try the combo in cookies. This recipe is great!

    1. We at Plant-Based on a Budget haven’t tried that out yet. Please let us know how they turn out if you end up giving it a go GF! 🙂

  2. These cookies are incredible! I love how easy they are to make and that they are packed with zucchini.

        1. Hi! We at Plant-Based on a Budget haven’t tried out subbing sugar yet so can’t guarantee the results. But if you give it a go, please let us know how it turns out!