I love adding produce to recipes to add moisture and flavor, and zucchini makes such a nice addition to these soft-baked cookies. They’ve become a favorite zucchini recipe when we have too much zucchini from the garden in the summer or when I have an extra from a trip to the store. Combined with oats, a few pantry staples, and mini chocolate chips, these zucchini cookies are a yummy snack or dessert to share with the kids. These cookies for kids are soft and chewy to ensure that they are easy for the kiddos to chew. They have slightly crunchy edges when just out of the oven and soften more as they cool and are stored. And you don’t need a mixer or any equipment to make them—just a bowl and a spoon! (You may also like Zucchini Carrot Muffins, Zucchini Tots, Healthy Oatmeal Cookies, Baby Cookies, and Sweet Potato Teething Biscuits.)
Ingredients You Need
To make these Easy Zucchini Cookies, you’ll need to have the following ingredients on hand and ready to go.
Whole wheat flour: I like to use whole wheat flour in this recipe so it has a nutritious base, and it also works well to balance out the high moisture level in the rest of the ingredients. Oatmeal: You can use quick oats or oat flour in this recipe. It gives them a little more nutrition and a texture similar to a soft oatmeal raisin cookie. Grated zucchini: Classic green zucchini is the main ingredient in these zucchini cookies. The only note is that we grate it on a handheld grater or box grater and squeeze it very dry. I usually place it into a clean kitchen napkin or mesh produce bag before squeezing to make this a little easier. Applesauce: Using applesauce ensures that the healthy zucchini cookies are sweet. I usually use unsweetened applesauce. Coconut oil: Coconut oil or unsalted butter add richness to the cookies and help them bind together when baked. Mini chocolate chips or raisins: You can add either of these for a little extra flavor and sweetness in the cookies. White chocolate chips also work.
TIP: We also add light brown sugar and cinnamon for maximum flavor and yummy taste. Look for all of the allergy substitution information in the Notes of the recipe.
Step-by-Step Instructions
Here’s a look at the process involved in making these Zucchini Cookies so you know what to expect. Scroll down to the full recipe for all of the amounts and specifics. TIP: I like to bake these cookies on parchment paper to ensure that they don’t stick and that they brown just the right amount on the bottoms. You can swap in chopped walnuts for the chocolate chips, if desired.
How to Store
These zucchini cookies are best eaten on the day they are made, but can be stored in an airtight container at room temperature or in the fridge for 3-5 days. Expect them to be soft. (My Healthy Pumpkin Cookies are another yummy option, too!)
Best Tips for Success
Gluten-free: Use certified gluten-free flour or a cup-for-cup gluten-free flour blend. To make these with rolled oats: Grind them in a food processor or blender, then measure. These cookies have slightly crunchy edges when just out of the oven and soften more as they cool and are stored. You can omit the chocolate if desired or use raisins instead. (If you omit the chocolate and don’t use raisins, they will be less sweet.) If you have more zucchini to use, try my Banana Zucchini Muffins, Healthy Zucchini Muffins, Banana Zucchini Bread, and Zucchini Slice.
I’d love to hear your feedback on this recipe, so please comment below. I appreciate each and every comment and love hearing what your kids think of my recipes!
Favorite Applesauce Cookies (with Oats and Cinnamon)
Easy Sugar Cookies
Healthy Oatmeal Cookies (with Apple and Carrot)
Favorite Baby Cookies
This post was first published June 2020.
