Get ready to fall in love with Oatmeal Zucchini Cookies—a treat that effortlessly blends comfort, sweetness, and a touch of veggie goodness! These are the kind of cookies you bake once and instantly crave again. Moist, chewy, and studded with melty chocolate chips, they’re a hit with kids and adults alike. Plus, you get the wholesome feeling of sneaking some veggies into your dessert. Trust me, after one bite, these Oatmeal Zucchini Cookies will be your new go-to for bake sales, coffee breaks, or afternoon pick-me-ups!

Oatmeal Zucchini Cookies Recipe - Recipe Image

Ingredients You’ll Need

What makes these cookies so irresistible is the mix of straightforward, wholesome ingredients, each bringing something a little special to the table. From the sweetness of coconut to the hearty oats and the magic of chocolate chips, here’s how everything works together for the perfect cookie.

All-purpose flour (or white whole wheat flour): The base that gives your cookies structure while letting the other flavors shine.
Baking soda: Adds lift, ensuring you get cookies that are just the right amount of soft and chewy.
Salt: Just a touch brings out all the other flavors and balances the sweetness.
Coconut oil (melted and cooled): Gives a subtle tropical flair and keeps the cookies moist.
Dark brown sugar: Deepens the flavor and gives a lovely caramel-like richness.
Granulated sugar: For a touch of extra sweetness and a lighter crumb.
Large egg: Binds everything together and adds moisture.
Vanilla extract: Rounds out the flavors with comforting warmth.
Shredded zucchini: Adds moisture and a subtle earthiness—plus, sneaky veggies!
Old fashioned oats: Classic, chewy texture and that homey, oat flavor everyone loves.
Sweetened coconut flakes: A hint of chewy sweetness and texture you can see in every bite.
Semisweet chocolate chips: Rich chocolaty goodness to make every cookie irresistible.

How to Make Oatmeal Zucchini Cookies

Step 1: Get Ready to Bake

Start by preheating your oven to 350 degrees F. Line a baking sheet with a Silpat mat or parchment paper to keep your cookies from sticking. It’s a small step that ensures those gorgeous bottoms never spend a moment stuck to the pan!

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, and salt. This quick whisk not only breaks up lumps, but helps distribute the leavening so you get evenly baked Oatmeal Zucchini Cookies every time.

Step 3: Mix Wet Ingredients and Zucchini

In a large mixing bowl, combine coconut oil and both sugars. Mix until perfectly smooth—it’ll look glossy and inviting. Then add the egg and vanilla extract, mixing again. Now for the fun part: gently stir in the shredded zucchini, giving your cookies that irresistible moist crumb!

Step 4: Combine and Add the Good Stuff

Slowly add your dry ingredients into the wet mix, stirring just until everything is incorporated. Now fold in the oats, coconut, and semisweet chocolate chips. This is where the texture and flavors really come to life, making every bite something special.

Step 5: Scoop and Bake

Drop heaping tablespoonfuls of dough onto your prepared baking sheet, leaving about two inches between each cookie—they’ll spread as they bake. Bake for 10-12 minutes, just until the cookies are set and the edges are lightly golden. Transfer them to a wire rack and let them cool completely. Your kitchen will smell amazing!

How to Serve Oatmeal Zucchini Cookies

Garnishes

For an extra special touch, sprinkle your warm cookies with a pinch of sea salt or a dusting of powdered sugar. It’s a simple way to make each Oatmeal Zucchini Cookie look bakery-worthy and taste just a little fancier.

Side Dishes

Pair your cookies with a cold glass of milk, a latte, or even a scoop of vanilla ice cream. The subtle zucchini and hearty oats make these cookies flexible for midday snacks or an easy dessert alongside some fresh berries.

Creative Ways to Present

Layer several cookies in a mason jar tied with ribbon for the perfect gift, or stack them on a rustic wooden board with fresh zucchini and chocolate pieces as a stunning dessert platter. Warm a few in the oven and serve with hot drinks for a cozy treat at your next gathering.

Make Ahead and Storage

Storing Leftovers

Let your cookies cool completely and then store them in an airtight container at room temperature. They’ll stay soft and chewy for up to five days, making them a great make-ahead snack for busy weeks or packed lunches.

Freezing

If you want to enjoy Oatmeal Zucchini Cookies far into the future, pop the cooled cookies into a freezer-safe bag or container. Separate layers with parchment to prevent sticking. They’ll stay delicious for up to three months—just thaw and enjoy whenever the craving hits!

Reheating

To bring that fresh-baked warmth back, just pop your cookie into the microwave for 10-15 seconds, or warm them in a low oven for a few minutes. The chocolate chips get all gooey again and the cookies are as soft as the day you baked them.

FAQs

Can I use regular butter instead of coconut oil?

Absolutely! Melted butter makes a great substitute for coconut oil and gives a classic flavor profile, though you’ll miss that subtle coconut note in the original.

Do I need to peel the zucchini before adding it?

No need to peel! The skin is tender, adds a pop of color, and melts right into the cookies. Just give your zucchini a good wash first.

Will the cookies taste like vegetables?

Not at all! The zucchini blends right in, adding moisture but virtually disappearing flavor-wise. Even picky eaters won’t notice the hidden veggies in your Oatmeal Zucchini Cookies.

Can I freeze the cookie dough instead of baked cookies?

Yes—you can portion the dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake cookies straight from frozen, just add a minute or two to the baking time.

How do I make these cookies gluten-free?

Swap the flour for your favorite gluten-free blend and make sure your oats are certified gluten-free. Your Oatmeal Zucchini Cookies will still be every bit as delicious and chewy!

Final Thoughts

If you’re searching for a cookie that’s comforting, just a little bit wholesome, and absolutely impossible to resist, these Oatmeal Zucchini Cookies are it. I hope you’ll gather your ingredients, bake up a batch, and watch them disappear faster than you can say “Mmm!” Happy baking—you’re going to love every single bite!

Oatmeal Zucchini Cookies Recipe

★★★★★

4.7 from 13 reviews

Author: Ava
Total Time: 25-27 minutes
Yield: Makes about 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Oatmeal Zucchini Cookies are a delightful twist on traditional oatmeal cookies, with the added goodness of zucchini. They are moist, chewy, and packed with flavor, making them a perfect treat for any time of day.

Instructions

Preheat the oven: Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Mix wet ingredients: In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg, vanilla extract, and shredded zucchini. Mix until combined.
Combine the batter: Slowly add the flour mixture to the wet ingredients until just combined. Stir in oats, coconut, and chocolate chips.
Bake the cookies: Drop cookie dough by heaping tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes or until golden around the edges. Remove from oven and cool on wire racks.