Satisfy your sweet tooth with these zucchini chocolate chip cookies! They’re packed with wholesome ingredients and contain no added sugar, so this is one cookie recipe that you and your family can feel good about eating. Made with oatmeal, fruit, zucchini, and chunks of chocolate they’re perfectly rich, moist, chewy, and picky eater-approved! {Gluten-free, nut-free & vegan}
When a sweet craving strikes, it’s so easy to reach for a pack of your favourite cookies…we’ve all been there! Next time, be prepared for the snack attack by making up a batch of these healthy zucchini chocolate chip cookies instead!
Super simple to prepare and made with no processed ingredients, these zucchini oatmeal cookies give a whole new meaning to the words healthy indulgence.
The foundation of these cookies consists of oats, dates and bananas so they are chewy and satisfying, while remaining perfectly sweet, delicious and nutritious!
For more zucchini infused treats, be sure to also try my Chocolate Zucchini Bread and Flourless Banana Zucchini Loaf!
Why We Love these Zucchini Cookies
- No added sugar: Unlike your typical cookie, the base of these vegan chocolate chip cookies are naturally sweetened with banana and dates, so no added sugar is required.
- Quick and easy: It only takes about 10 minutes to make up a batch of these cookies before they get baked in the oven.
- Freezer-friendly: I love to make up a batch of these cookies and store them in the freezer for a quick grab and go snack. They’re a great portable kid and adult-friendly snack for those road trips or a nut-free option to pack in lunch boxes.
- Nutrient-rich: One of these cookies contains 3 grams of fibre, so they are a perfect filling mid afternoon snack. They are also packed with nutrients like vitamin A, potassium, and magnesium among many others!
Ingredient Notes
- Bananas: Use over ripe bananas as they will be naturally sweeter. They also add some extra moisture to the cookies.
- Dates: Dates are the other ingredient that naturally sweeten these cookies and replace the need for added sugar. Soak them in hot water for a few minutes so that they are easy to blend with the other ingredients.
- Coconut oil: Coconut oil helps to bind the ingredients together, contributes moisture and eliminates the need for eggs. Use unrefined coconut oil if you want a stronger coconut flavour, or refined if you prefer a milder flavour.
- Oats: Use large flake or rolled oats for the best texture. You can use quick oats in a pinch, but the cookies won’t be as chewy.
- Zucchini: Shredded zucchini bulks up these cookies and sneaks in some extra fibre, vitamins and minerals. Once shredded, you may wish to squeeze some of the moisture out of the zucchini.
- Chocolate: Every cookie is better with chocolate! Use mini dairy-free chocolate chips to keep these vegan-friendly. You can also use regular chocolate chips if preferred.
Step by Step Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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Add the bananas, dates, coconut oil and vanilla to a food processor and blend until very smooth.
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Next, add in the cinnamon, salt and 1 1/2 cups of the large flake oats and run for about 4-5 seconds, or just until the oats are roughly chopped up.
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Remove the blade of the food processor, and fold in the remaining half cup of oats and shredded zucchini until evenly distributed. You can also transfer to a bowl if your food processor is small.
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Next, fold in the mini chocolate chips until distributed throughout the mixture.
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Using a large spoon, form 12 mounds of the oat cookie mixture and place on baking sheet about 1-inch apart. Do not press down on the mixture, but instead leave it in mounds on the baking sheet.
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Bake for 10 minutes. Rotate the pan and bake for an additional 7 to 9 minutes, or until cookies are slightly firm to the touch and lightly golden on top. Allow to cool for several minutes on the baking sheet before transferring to a cooling rack.
Recipe Tips for Zucchini Oatmeal Cookies
- If your dates seem hard, soak them in boiling water for 5-10 minutes to make them easier to blend.
- Be sure to ring out the extra liquid from the shredded zucchini to prevent too much moisture from being present in the cookies. You can use your hands or cheesecloth to get rid of the extra moisture.
- You can sprinkle a bit of sea salt on top of the cookies as well to bring out some extra flavour.
- The cookies tend to be quite moist after baking. Let them sit for several minutes to cool. They’ll firm up during this time.
Recipe FAQs
What kind of oats are best in oatmeal cookies?
I generally like to use large flake oats also known as rolled oats as they provide a chewier texture. You can also sub in quick oats but the texture may not be as chewy.
How to store
Once the cookies have fully cooled, place them in an air-tight container in the fridge. They will keep well for 2 to 3 days. They will still be good to eat after this time, but the texture will start to get a little harder.
Can you freeze them?
Yes, these cookies freeze really well, so be sure to make a big batch. Place the baked cookies in a freezer safe bag or container. You can store them in the freezer for 2 to 3 weeks.
Recipe Variations
- To make gluten-free: Use certified gluten-free oats.
- To make dairy-free: Use dairy-free chocolate chips.
- Instead of chocolate: Try walnuts, chopped cashews, hemp hearts, or coconut flakes.
- Dried fruit: Add raisins or dried cranberries.
- To add more protein: Add a scoop of plant-based vanilla protein powder, hemp hearts, or try a nut or seed butter instead of the coconut oil.
More similar recipes
- Healthy Banana Cookies
- Vegan Thumbprint Cookies
- Raw Cookies
- Almond, Coconut & Chocolate Cookies
- No-Bake Flourless Chocolate Cookies
- Healthy Pumpkin Cookies
- Healthy Mini Carrot Zucchini Muffins
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Zucchini Chocolate Chip Cookies
Ingredients
- 2 large overripe bananas
- 1/2 cup packed pitted dates soaked
- 1/4 cup softened coconut oil
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp salt
- 2 cups large flake oats
- 1/2 cup packed shredded zucchini
- 1/4 cup mini chocolate chips dairy-free
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Add the bananas, dates, coconut oil and vanilla to a food processor and blend until very smooth.
- Next, add in the cinnamon, salt and 1 1/2 cups of the large flake oats and run for about 4-5 seconds, or just until the oats are roughly chopped up.
- Remove the blade of the food processor, and fold in the remaining half cup of oats and shredded zucchini until evenly distributed. You can also transfer to a bowl if your food processor is small.
- Next, fold in the mini chocolate chips until distributed throughout the mixture.
- Using a large spoon, form 12 mounds of the oat cookie mixture and place on baking sheet about 1 inch apart. Do not press down on the mixture, but instead leave it in mounds on the baking sheet.
- Bake for 10 minutes. Rotate the pan and bake for an additional 7 to 9 minutes, or until cookies are slightly firm to the touch and lightly golden on top. Allow to cool for several minutes on the baking sheet before transferring to a cooling rack.
Notes
- If your dates seem hard, soak them in boiling water for 5-10 minutes to make them easier to blend
- Be sure to ring out the extra liquid from the shredded zucchini to prevent too much moisture from being present in the cookies. You can use your hands or cheesecloth to get rid of the extra moisture.
- You can sprinkle a bit of sea salt on top of the cookies as well to bring out some extra flavour.
- The cookies tend to be quite moist after baking. Let them sit for several minutes to cool. They'll firm up during this time.
Nutrition
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