These chocolate chip oatmeal zucchini cookies are the perfect summertime cookie! They’re soft, chewy, gluten-free, and vegan.

Oatmeal zucchini cookies stacked on a plate

Chocolate Chip Oatmeal Zucchini Cookies

Summertime calls for all the zucchini! I love zucchini because it is so easy to sneak into recipes without overwhelming the other flavors. These chocolate chip oatmeal zucchini cookies are the perfect healthy treat made with fresh zucchini, gluten-free rolled oats, almond flour, and sweetened with coconut sugar and maple syrup!

The Ingredients Needed for Chocolate Chip Oatmeal Zucchini Cookies

  • Zucchini. You’ll want this unpeeled and shredded with all the excess water squeezed out (I recommend a cheesecloth for this).
  • Gluten-free rolled oats. I have found great options for this on Thrive Market or Amazon!
  • Coconut sugar. 
  • Maple syrup.
  • Coconut oil.
  • Ground flaxseed. This is the egg replacement in the recipe.
  • Almond flour. I like to use Bob’s Red Mill or Anthony’s.
  • Cinnamon.
  • Dairy-free chocolate chips. I like to use the Enjoy Life brand.

Top view of Oatmeal zucchini cookies stacked on a plate

How to make Chocolate Chip Oatmeal Zucchini Cookies

  • Preheat the oven and line a large baking sheet with lightly greased parchment paper.
  • Make the flax egg. Using a large bowl, whisk the flax and water together. Set aside and allow to set for 5 minutes until the mixture thickens.
  • Mix in the sugar and fat. Add the coconut sugar, maple syrup, and coconut oil to the flaxseed mixture and stir well to combine.
  • Stir in the final ingredients. Pour in the oats, almond flour, zucchini, baking soda, cinnamon, and chocolate chips, and stir well.
  • Scoop the cookies onto the baking sheet and evenly space. Lightly flatten with the back of your hands. You should have about a dozen cookies.
  • Bake for 15-17 minutes or until the cookies are baked through.
  • Cool and enjoy! Allow to sit on the baking dish for a few minutes before carefully transferring to a cooling rack and allow to cool further before enjoying.

Oatmeal zucchini cookie with bite taken out of it on counter

Can you use a regular egg instead of the flax egg?

I haven’t tried this, but if you use regular eggs you will need 2 of them!

Can you make them without oatmeal?

The oatmeal is a big part of the recipe so it would require tweaking the entire recipe. If you don’t tolerate gluten-free oats, you can try these Chocolate Chip Zucchini Muffins or Chocolate Zucchini Bread instead!

How should you store these?

Because these don’t have any egg in them, you don’t have to store them in the fridge. However, I still recommend storing them in an air-tight glass container and freeze them if they aren’t going to be eaten within 3-4 days.

Oatmeal zucchini cookies stacked on a plate

You’ll also love…

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Oatmeal Zucchini Cookies {Gluten-Free, Vegan}


  • Author: Michelle
  • Prep Time: 15 min
  • Cook Time: 17 min
  • Total Time: 32 minutes
  • Yield: 12 cookies 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 2 tbsp ground flax seed
  • 6 tbsp water
  • 1/2 cup coconut sugar
  • 1/4 cup maple syrup
  • 1/4 cup + 1 tbsp coconut oil, melted
  • 1/2 cup zucchini, shredded and unpeeled (excess water squeezed out)
  • 1 cup gluten-free rolled oats
  • 2 cups almond flour
  • 1/4 tsp baking soda
  • 1 tsp cinnamon
  • 3 tbsp dairy-free chocolate chips (I use the brand enjoy life)

Instructions

  1. Preheat the oven to 350 F and line a large baking sheet with lightly greased parchment paper.
  2. Using a large bowl, whisk the flax and water together. Set aside and allow to set for 5 minutes until the mixture thickens.
  3. Add the coconut sugar, maple syrup, and coconut oil to the flaxseed mixture and stir well to combine.
  4. Pour in the oats, almond flour, zucchini, baking soda, cinnamon, and chocolate chips, and stir well to ensure that the chocolate chips are evenly dispersed throughout the batter and there are no clumps of flour.
  5. Using a cookie scoop (or your hands), scoop the cookies onto the baking sheet and evenly space. Lightly flatten with the back of your hands. You should have about a dozen cookies.
  6. Bake in the preheated oven for 15-17 minutes or until the cookies are baked through.
  7. Allow to sit on the baking dish for a few minutes before carefully transferring to a cooling rack and allow to cool further before enjoying.

Notes

To remove the excess water from the zucchini, simply squeeze with a cheesecloth or clean dish towel.

All nutritional facts are estimated and will vary.

  • Category: Treats
  • Method: Oven

Nutrition

  • Serving Size: 1 cookie
  • Calories: 223
  • Sugar: 10g
  • Fat: 8.6g
  • Carbohydrates: 18.6g
  • Fiber: 2g
  • Protein: 4.1g