Satisfy your sweet tooth with these healthy zucchini banana 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}
Table of Contents
Healthy Zucchini Cookies
When a sweet craving strikes, it’s so easy to reach for a pack of your favorite cookies…we’ve all been there! Next time, be prepared for the snack attack by making up a batch of these healthy banana zucchini cookies instead!
Super simple to prepare and made with no processed ingredients, these oatmeal zucchini cookies give a whole new meaning to the words “healthy indulgence.”
They’re made with oats, dates, and ripe banana, so these healthy cookies have a chewy texture and a satisfying taste while remaining perfectly sweet, delicious, and nutritious!
For more zucchini infused treats, be sure to also try my Healthy Chocolate Zucchini Bread and Healthy Banana Zucchini Bread!
Why We Love These Healthy Zucchini Oatmeal Cookies
- No added sugar: Unlike your typical cookie, the base of these zucchini breakfast cookies is 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. Plus, they’re a fantastic way to use up all that extra zucchini during the summer months!
- Freezer-friendly: I love to make up a batch of these cookies and store them in the freezer for a quick healthy snack on the go! 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 fiber, so they are a perfect filling mid-afternoon snack or even a healthy breakfast on the go. 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.
- Vanilla extract: For a sweet note that takes the fresh zucchini firmly into dessert territory.
- 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 flavor, or refined if you prefer a milder flavor.
- Ground cinnamon: This adds a dash of warmth.
- 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. Oats are a great source of whole grains and the fiber will help fill you up!
- Grated zucchini: Shredded zucchini bulks up these cookies and sneaks in some extra fiber, vitamins and minerals. Once shredded, you may wish to squeeze some of the moisture out of the zucchini.
- Dark chocolate chips: 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
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper.
- Add the wet ingredients (bananas, dates, coconut oil and vanilla) to a food processor and blend until very smooth.
- Next, add the dry ingredients (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 cookie batter 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 brown on top. Allow to cool for several minutes on the baking sheet before transferring to a wire rack.
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- If your dates seem hard, soak them in boiling water for 5-10 minutes to make them easier to blend.
- To speed up the grating process, skip the box grater and use the grater attachment on your food processor instead.
- Be sure to ring out the extra liquid from the shredded zucchini to prevent the cookies from being too moist. You can use your hands, cheesecloth, or a paper towel to get rid of the extra moisture.
- You can also sprinkle a bit of sea salt on top of the cookies to add extra flavor.
- After baking, the cookies tend to be quite moist. Let them sit for several minutes to cool. They’ll firm up during this time.
Storage Guidelines
Refrigerator: Once the cookies have fully cooled, place them in an airtight container in the fridge, not at room temperature. 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.
Freezer: 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 FAQs
I generally like to use large flake oats also known as rolled oats as they provide a chewier texture. You can also sub in instant oats but the texture may not be as chewy.
You can generally substitute oat flour for whole oats, but the rolled oats add extra bulk and texture that really makes these vegan zucchini cookies extra chewy and satisfying. I have not tested them with oat flour and recommend using the recipe as written for the best results.
Yes! Mashed bananas are generally interchangeable with canned pumpkin puree and unsweetened applesauce. This means you can try replacing the mashed banana with the same exact quantity of either of these ingredients and still get great results. This can also be a nice way to change the flavor with the seasons! However, banana generally has more sweetness than applesauce or pumpkin, so these soft zucchini cookies might not be quite as sweet.
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 Healthy Treats
- Healthy Banana Oatmeal Cookies
- Oat Flour Thumbprint Cookies
- Raw Cookies
- Healthy Pumpkin Breakfast Cookies
- Carrot Zucchini Mini Muffins
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Banana Zucchini Cookies {Vegan}
Ingredients
- 2 large overripe bananas
- 1/2 cup packed pitted dates soaked
- 1/4 cup softened coconut oil
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon salt
- 2 cups large flake oats
- 1/2 cup packed shredded zucchini
- 1/4 cup mini chocolate chips dairy-free (if desired)
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
This recipe was originally posted in July 2021 and was updated in July 2024 to include more helpful tips.
Leave A Review: