1 Bowl Oatmeal Zucchini Cookies
1 Bowl Oatmeal Zucchini Cookies- crisp edges and a chewy center, these gluten-free cookies are completely irresistible!
Say hello to your newest cookie obsession! Ok my latest cookie obsession. But I have a feeling once you try them, they’ll be yours too.
These little babies are chewy with crisp edges, and each bite sneaks in a little green. Trust me, eating your greens has never tasted this good.
How to Make 1 Bowl Oatmeal Zucchini Cookies
My favorite part about these cookies is that they come together in one bowl. The less dishes we have to wash, the better!
- First step is to combine the dry ingredients (oat flour, rolled oats, coconut sugar, baking soda, and salt) in a large bowl.
- Next we add the shredded zucchini and chocolate chips. It’s important to squeeze the excess liquid from the zucchini beforehand as this will help prevent a mushy texture which we don’t want. I like to use Enjoy Life dairy-free dark chocolate chips but any kind will work here. You can even chop up your favorite dark chocolate bar and use that instead.
- Pour in the melted coconut oil, egg (or flax egg), and vanilla extract. I prefer the version using an egg (the cookies will be flatter with crisp edges) but my taste tester likes the flax egg version better (they turn out thicker and less crisp but still delicious).
- Stir until a dough forms. It might seem like you don’t have enough liquid at first but trust me, you do. Just keep folding until all of the flour is incorporated.
- Refrigerate the dough for 30 minutes. Obviously this step isn’t fun but it is necessary. This helps the dough firm up so that it isn’t too sticky too handle. Good things come to those who wait.
- Roll into balls then bake at 350°F for 15-20 minutes. I like to bake them closer to 20 minutes for crisp edges but the time may vary depending on your oven.
- Allow to cool then stuff in your face! My favorite part. :)
These have quickly become my go-to dessert and I can’t wait for you guys to try them too! Paired with a glass of oat milk, it makes for the perfect semi-healthy treat. ;)
Looking for more gluten-free cookies?
- The Best Vegan and Gluten-free Chocolate Chip Cookies
- Dreamy Vegan Snickerdoodles
- Chewy Ginger Molasses Cookies
- Vegan Gluten-free Double Chocolate Cookies
- Vegan Pumpkin Spice Cookies
1 Bowl Oatmeal Zucchini Cookies
- 1 cup oat flour, certified gluten-free for allergies
- 1/2 cup rolled oats, or quick cooking oats
- 1 pastured egg, or flax egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/3 cup coconut sugar
- 1/4 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1/2 cup shredded zucchini, patted dry and tightly packed
- 1/2 cup dairy-free chocolate chips
- In a large bowl, whisk together the oat flour, rolled oats, baking soda, salt and coconut sugar.
- To the bowl, add the shredded zucchini, melted coconut oil, egg, vanilla and chocolate chips. Fold together until a dough forms. It might seem dry at first but keep stirring until it appears moist.
- Transfer the dough to the refrigerator for 30 minutes. This step is necessary to keep the dough from being too sticky to roll into balls.
- Preheat the oven to 350°F then line a baking sheet with parchment paper. Roll the dough into heaping tablespoon sized balls and place on the baking sheet a few inches apart. Bake in the oven for 15-20 mins, or until light golden brown around the edges. Allow to cool before serving.
These look amazing! Can’t wait to try the recipe asap x
Shannon | https://shannonmichelle1.blogspot.com
Thanks Shannon! Hope you enjoy them!
Yum! I gotta get some chocolate chips and then I can make these with zucchini from our garden.
Nothing better than garden fresh zucchini cookies! ;)
Gosh these look good! I’m going to try to figure out how to bake them using my toaster/convection oven because it’s just too hot to turn on the actual oven. I’ve made several other recipes in there for the same reason. I’ll get back to you regarding the results. ;)
It seems like that should work ok! I hope they turn out well for you! :)
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After zucchini season is over, could I use another fruit or vegetable? Like shredded carrot? Or maybe mashed banana?
I don’t think mashed banana would work the same because it will add too much moisture. But shredded carrot should be similar enough! :)
delicious cookies! a nice way to use an abundance of zucchini, which is what I’ve got going on. I made a double batch and have been sharing them with friends.
Thanks for the recipe!
I’m trying to go oil free on the plant based/whole foods diet. I’ve made your awesome Vegan Chocolate Zucchini Snack Cake using the tahini not oil. Would you think the tahini could replace the coconut oil in these cookies?
I think they would taste good but they will probably look much different, depending on how thick or thin your tahini is. It’s likely they won’t spread as much, however it shouldn’t be a disaster. Definitely worth a try!
I just made a double batch of these this morning. I replaced the 1/4 cup coconut oil with 1/8 cup tahini and 1/8 cup creamy peanut butter. I also used a flax egg. Several times I had to refer back to instruction #4 and kept stirring until all the flour mixture was incorporated because it looks impossible … but eventually it does! After refrigerating, the dough was stickier than when I put it in. I rolled them into 50g balls and baked for 20 minutes. They didn’t move but baked in a ball. With the second cookie sheet I flattened them a bit. Either way, they were fabulous! They were not dry at all like other oatmeal recipes that I’ve tried. It must be the zucchini.
My binder is filling up with your super recipes! You are a blessing Sarah!!!
I’m currently in quarantine in a small town in Chile and have no oil, so I just replaced it with a little over a quarter cup of ripe, mashed banana, and they came out great. They were chewy on the inside and nicely browned on the outside. Thanks for this wonderful recipe!!
I made these yesterday, and they are simply gorgeous! Was somewhat sceptical when making the dough, since it seemed extraordinarily liquid, and typically cookie dough is far stiffer, so I added a few tablespoons of buckwheat flour to help achieve the desired texture. Although, I don’t think this was necessary, as the dough was almost too stiff after resting in the fridge from an hour. The amount of chocolate chips was sliiightly excessive I thought, so omitted around a quatre of them, and equally, next time I would reduce both the quantity of salt and bicarbonate of soda fractionally to erase the faint alkaline taste. Otherwise, I cannot fault this recipe! I love baking with veg, and these are perfect as they satisfy my dessert craving whilst not being excessively sickly sweet. I’ll definitely be referring to your blog again for future recipes!
These are amazing! I used dried blueberries instead of chocolate chips and I also added shredded carrots. Thank you so much for sharing this wonderful recipe. My 1.5 year old loved it!
Love the blueberry carrot twist you put on them! Sounds delicious! :)
Amazing!!! Delicious recipe and healthily too!
Could you use chickpea flour instead of oat?
You could but the flavor will be different as well as the texture, potentially. I wouldn’t know for sure without testing it and I haven’t made cookies with chickpea flour before. If you give it a try please share how they turn out!
Any chance to substitute the coconut sugar with honey? Have a toddler and would prefer no sugar!
You could but the dough would likely be much wetter and stickier with honey so you may have to chill it for longer. The texture might also be a bit softer. I can only guarantee results if I test it that way myself but it’s certainly worth a try!
Thank you! I had lots of zucchini and wanted to bake something sweet and your recipe is wonderful! I loved that you used les sugar than the other recipes I found online.
I did some some small changes because I didnt had flaxseeds so I used a chia egg instead of a flax egg and instead of using chocolate chips, I added Cocoa powder because I was craving a chocolate.
Thank you again for sharing your recipe!
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