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vegan zucchini chocolate chip oatmeal cookies with a bite taken out of the cookie

Healthy Zucchini Oatmeal Cookies

  • Author: Lisa Kitahara
  • Total Time: 22 minutes
  • Yield: 10 cookies 1x


Vegan Zucchini Oatmeal Cookies with chocolate chips are thick, chewy and loaded with this summer vegetable! These are the perfect healthy zucchini cookies for breakfast, snacking or dessert. 




  1. Preheat oven to 350 F. Line a baking sheet with parchment paper or a silpat. 
  2. Grate your zucchini and weigh out 120g (a little less than 1 cup semi-packed). Squeeze out some of the moisture, it should be about 90-100g depending on the water content of your zucchini. 
  3. In a large bowl, mash the banana and then add in the peanut butter, maple syrup, vanilla and zucchini and mix until well combined. Add in that oat flour, oats, baking soda, cinnamon salt and mix until a thick sticky dough forms. Fold in the chocolate chips. 
  4. Use a large cookie scooper and portion out 10 cookies (about 45-50g each). Bake for 10-14 minutes or until cookies are golden brown around the edges. Mine were perfect at 12 minutes. Let the cookies cool on the baking sheet for 3-5 minutes. Then transfer to a wire rack and allow them to cool for another 10-15 minutes. Enjoy! 


  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: vegan, gluten free, north american


  • Serving Size: 1 cookie
  • Calories: 142
  • Sugar: 4.8g
  • Sodium: 139mg
  • Fat: 5.8g
  • Saturated Fat: 0.9g
  • Unsaturated Fat: 3.4g
  • Trans Fat: 0
  • Carbohydrates: 18.4g
  • Fiber: 0.9g
  • Protein: 4.6g
  • Cholesterol: 0