Think zucchini bread in cookie form with these healthier, vegan Zucchini Oatmeal Chocolate Chip Cookies studded with walnuts and chocolate chips!
Zucchini was one of the vegetables I hated as a child. I specifically remember trying to eat some squash and zucchini one night at dinner and having to run to the restroom after one bite because the texture made me gag. Man, how I’ve changed! I seem to add zucchini to everything these days. I add it to my daily bowl of oatmeal for volume, to sauces for texture and smoothies for creaminess. Today I’m even adding it to cookies!
What is the difference between zucchini and courgette?
Have you ever heard of courgette and wondered what it was? I had that issue the first time I visited Europe and soon realized that zucchini and courgette are the same thing. Zucchini, which is the word used in America stems from Italian, while courgette is used in UK and stems from French.
What are the health benefits of zucchini?
So I know that adding zucchini to cookies seems silly or like an oxymoron, but I like to think of this recipe as the cookie version of zucchini bread. It’s just a fun spin on a classic recipe! While I don’t think the zucchini in these cookies counteracts the sweetness, zucchini does have some health benefits. It’s high in fiber and water to keep you full for longer and improve digestion. It’s low in fat and calories, but provides added volume to dishes. It’s also a great source of vitamin C.
Can you eat zucchini skin?
The skin of zucchini is edible and often isn’t very thick making it easy to eat. However if it’s not organic or if the skin has a wax coating on it, you may want to peal it. If you buy unwaxed zucchini and plan to eat the skin, be sure to wash the outside like you would your other vegetables.
Other Easy Zucchini Recipes:
I have quite a few other easy zucchini recipes on the blog, so if you love zucchini as much as I do, be sure to check out some of the recipes below!
More Easy Oatmeal Cookie Recipes:
Oatmeal is another wonderful ingredient in these cookies which we can’t overlook! The rolled oats make these cookies so chewy, hearty and filling. Be sure to check out some of the other amazing oatmeal cookies I’ve previously shared on the blog. The below recipes are some of my absolute favorites!
I’d love to know if you give these zucchini cookies a try and what you think! Be sure to leave a comment down below, rate the recipe and share it with others!
- 1 cup sugar
- 1/4 cup vegan butter, softened
- 1/2 cup mashed banana
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground all spice
- 1 cup grated zucchini, excess water removed
- 1/3 cup mini chocolate chips
- 1/2 cup walnuts, chopped
- Preheat your oven to 375F and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the sugar, butter and mashed banana.
- In a separate bowl, whisk together the dry ingredients, from the whole wheat flour to the ground all spice.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Squeeze any excess water out of the shredded zucchini before adding it to the batter along with the chocolate chips and walnuts. Stir until just combined.
- Drop the dough onto your lined baking sheets, leaving 2 inches between each cookie.
- Bake the cookies for 10-12 minutes or until starting to turn golden brown on top.
- Allow the cookies to cool for about 5-10 minutes before using a spatula to transfer them to a wire rack where they can cool completely.
Nutrition InformationYield 20 Serving Size 1 cookie
Amount Per Serving Calories 156Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 6mgSodium 136mgCarbohydrates 25gFiber 2gSugar 13gProtein 3g
Nutrition information is a rough estimate provided by Nutrionix and should be used for informational purposes only.