Zucchini Oatmeal Cookies | Healthy Cookie Recipe (2024)

These easy Zucchini Oatmeal Cookies are surprisingly light and fluffy cookies made from oats and shredded zucchini.

Here are a few more recipes featuring zucchini: Chocolate Chip Oatmeal Zucchini Cookies, Healthy Carrot Cake Zucchini Muffins and Pineapple Zucchini Bread Recipe.

Zucchini Oatmeal Cookies

Do you have plenty of zucchini in your life yet?! I feel like there are so many wonderful things to make out of zucchini that I honestly never get tired of it coming out of my garden. It’s such a simple vegetable that it goes well with everything from sweet to savory and breakfast to dinner. Really, is there anything that zucchini can’t do?!

Today I’m sharing one of my all-time favorite sweet zucchini recipes: Zucchini Oatmeal Cookies. I’ve been making this recipe for years and love it because it is a healthy-ish sweet zucchini recipe that is easy to make and easy to share. Now I love me some zucchini bread, but honestly my kids don’t eat it super well and it tends to go bad or I end up eating the whole loaf. Zucchini in cookies, however, is one of their very favorite treats.

Why I Love These Zucchini Cookies

I love this recipe because it can be made with butter, applesauce, or coconut oil (or a mix and match of any of those), it has whole grain wheat flour and oats, and it has vegetables in it. Sure it has some sugar, but all in all, it’s a pretty well-rounded treat with healthy fats and fiber. And the cookies are delicious! The addition of zucchini makes these cookies extra light and puffy – similar in texture to a pumpkin cookie. Feel free to add some chocolate chips to these (though they are great without them).

Tips and Tricks for Making Zucchini Oatmeal Cookies

• This is a great way to use bigger zucchini that might be a little tough; Peel and remove any seeds from larger zucchinis. Smaller squash don’t need anything done to them. If you are trying to hide the fact that there are veggies in your cookies though, peel the zucchini regardless of the size. If the kids can’t see the green, they don’t even know.
• The whole wheat flourlends a great nuttiness to this cookie and helps to absorb some of the extra moisture from the zucchini. I strongly recommend using it. You will probably need 1/3 cup more flour if using white flour.
• Don’t store the baked cookies stacked on top of each other. They stick terribly. Place a layer of wax or parchment paper in between the layers.

My cookies are too soft, how can I make them more firm?

The dough is very wet and bakes up to a very soft cookie. Bake the cookies for an extra 3 or 4 minutes if you like a crunchier cookie. The crunchier cookies areexcellentdipped in milk.

Can I substitute butter for applesauce?

I have subbed unsweetened applesauce for half the butter lots of times with greatsuccess; it’s great ideaif you are wanting to save a few calories. I have also usedcoconut oil in place of the butter and it works well, too.

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Zucchini is my favorite and here are a few more recipes from my site that include it:

• Pineapple Zucchini Bread
• Chocolate Zucchini Cake
• Farmhouse Egg Bake
• Zucchini Side Dish
• 20-Minute Roasted Zucchini, Corn, and Black Bean Tacos
• Healthy Chocolate Zucchini Muffins

Aren’t those fun? These are a staple cookie in our house all summer long, and I can’t wait for you to try them. Use all the zucchini!