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5 from 9 votes

1 Bowl Oatmeal Zucchini Cookies

Healthy zucchini cookies with crisp edges and a chewy center. Completely irresistible!
Prep Time15 mins
Cook Time20 mins
Refrigerate Dough30 mins
Total Time1 hr 5 mins
Course: Dessert
Servings: 12 cookies
Calories: 153kcal


  • 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.


Store leftover cookies in an airtight container (I like to refrigerate them for maximum freshness) for up to 5 days.


Calories: 153kcal | Carbohydrates: 18g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 14mg | Sodium: 159mg | Potassium: 68mg | Fiber: 2g | Sugar: 7g | Vitamin A: 30IU | Vitamin C: 0.9mg | Calcium: 19mg | Iron: 1.2mg