Zucchini Oatmeal Chocolate Chip Cookies

These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. Loaded with chocolate chips, each cookie is flavored with brown sugar and a hint of cinnamon. Best part of all? You can’t taste the vegetable hiding inside.

zucchini oatmeal chocolate chip cookies

Zucchini bread & oatmeal chocolate chip cookies: two worlds beautifully collide! Consider these zucchini oatmeal chocolate chip cookies the mandatory solution to a surplus of fresh zucchini. Over the past several years, I’ve tried throwing zucchini into plenty of cookie recipes and this one is the best version I know!

Each Cookie Is:

  • Soft with slightly crisp edges
  • Flavored with butter, cinnamon, and brown sugar
  • Moist, tender, and very chewy
  • Loaded with whole oats and plenty of chocolate chips
  • Delicious in a totally unforgettable way

Plus, should any cookies survive after a few days, they freeze and thaw like a dream. Also important to note: you cannot taste the zucchini. Vegetables have never been so sneaky.

stack of zucchini oatmeal chocolate chip cookies

#1 Success Tip: Blot the Zucchini

Have you ever made my pumpkin oatmeal cookies? In that recipe, we blot the pumpkin to rid excess moisture. The purpose of this is to reduce the amount of liquid in the cookie dough. Too much liquid = excess spreading and/or a cakey cookie. We’re applying the same technique here. Shred the zucchini using a box grater, then lightly blot it with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty.

You need 1 cup of shredded, lightly blotted zucchini.

Overview: How to Make Zucchini Oatmeal Cookies

After you blot the zucchini, prepare the cookie dough. The full written recipe is below, but let me walk you through the steps so I can answer any possible questions.

  1. Whisk the dry ingredients together. This includes oats, all-purpose flour, baking soda, salt, and cinnamon.
  2. Beat the wet ingredients together. Cream the butter and sugars together. Beat in 1 egg, then a little maple syrup and vanilla. The maple syrup adds flavor, but it also helps the cookies spread out and crisps up the edges. You can use honey instead or you can leave it out completely. (Though I highly recommend its addition!)
  3. Combine the dry ingredients, zucchini, and the wet ingredients.
  4. Beat in the chocolate chips.
  5. Chill the cookie dough. Important step! The cookies will over-spread otherwise.
  6. Scoop & bake. I always use a cookie scoop when I make oatmeal cookies. Oatmeal cookie dough is pretty sticky and textured, so a cookie scoop is helpful. The medium size is perfect because each dough ball should be around 1.5 Tablespoons of dough.

shredded zucchini on cutting board

zucchini oatmeal chocolate chip cookie dough

Other Add-Ins

Though I typically use semi-sweet in these zucchini oatmeal chocolate chip cookies, you can use milk chocolate or white chocolate chips instead. Or try mini chocolate chips or chocolate chunks. For something different, try peanut butter chips, butterscotch chips, or even raisins, chopped pecans, or walnuts. Some may think it’s blasphemy to replace chocolate with raisins but I’m ALL FOR IT. If you love oatmeal raisin cookies, you should definitely try raisins here or even 1/2 chocolate chips and 1/2 raisins!

zucchini oatmeal chocolate chip cookies on cooling rack

zucchini oatmeal chocolate chip cookies

One last tip: This recipe calls for room temperature butter. Remember that room temperature butter is imperative in the creaming step. If butter is too cold or if it’s melted in the slightest, it won’t properly aerate with the granulated and brown sugars in step 3. As a result, the cookies won’t hold their shape and will likely over-spread. Room temperature butter is cool to the touch and about 65°F (18°C), which might be colder than your kitchen. If you’d like to read further, I have an in-depth post about room temperature butter.

More Zucchini Recipes

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zucchini oatmeal chocolate chip cookies

Zucchini Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 2 hours, 35 minutes
  • Yield: 2 dozen
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. You can’t taste the vegetable hiding inside! Chill the dough for at least 2 hours before baking.


  • 1 cup (140g) shredded & blotted zucchini (see step 1)
  • 2 cups (160g) old-fashioned whole rolled oats*
  • 1 cup (125gall-purpose flour (spoon & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed dark or light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 1 Tablespoon pure maple syrup*
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup (180g) semi-sweet chocolate chips


  1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
  2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
  4. Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  5. Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft. For crispier edges, bake for 15 minutes.
  7. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops– this is only for looks! Cookies are extra soft out of the oven, but become chewier as they cool.
  8. Cookies stay fresh covered at room temperature for up to 5 days or in the refrigerator for 1 week.


  1. Make Ahead & Freezing Instructions: Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well – up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Here’s how to freeze cookie dough.
  2. Zucchini: I do not peel the zucchini before shredding, but you certainly can if you’d like.
  3. Oats: For these oatmeal cookies, I use and recommend old-fashioned whole oats, not quick or instant oats. Whole oats provide the ultimate hearty, chewy, and thick texture.
  4. Maple Syrup: The maple syrup adds flavor, but it also helps the cookies spread out and crisps up the edges. You can use honey instead or even molasses for a strong flavor– or you can leave it out completely. (Though I highly recommend its addition!)

Keywords: zucchini, chocolate chip cookies, oatmeal cookies


  1. Jean Miceli Benhoff says:

    Is there a Non or Low Fat substitute for the butter?

    1. I always sub butter with coconut oil. I’ve never had an issue.

    2. Debbie Garrett says:

      Can I use stevia instead of sugar? If so how much?

      1. Lexi @ Sally's Baking Addiction says:

        Hi Debbie! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!

  2. Marjorie Benes says:

    These cookies were absolutely excellent! Thank you for the recipe. I think tho that I made each cookie smaller than your recipe. I like soft cookies and the 13 minutes was perhaps one minute too long. But even at 13 minutes, the cookies were excellent. And I froze some of them. Even the frozen cookies are fabulous!

  3. Made these today. Baked some freezing rest of batch. Maple syrup gives them a little different flavor that we enjoyed.

  4. Raisins in cookies are why I have trust issues.

    Will give this a shot.

    1. hahaha! For me it was the cottage cheese in the lasagna…

  5. Could this be put into a pan and baked as bars instead of cookies?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Karen, You can definitely use this cookie dough for cookie bars. I’m unsure of the exact bake time.

      1. I did put the dough in a parchment lined 13 x 9 inch pan and baked it for 25 minutes. Then completely cooled and cut into bars. They were delicious.

  6. Wondering why in many of your recipes where you instruct chilling the cookie dough and then scooping it, why can’t the cookies be scooped and chilled on pans for two hours then placed on cookie sheet to bake? Cold dough is so hard to scoop as I have joint and wrist issues that make it very hard to do. Just wondering if there is some difference in pre-scooping and chilling that way.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Mary, You can try but they likely won’t hold their shape without being refrigerated at all. You can refrigerate them for a shorter amount of time, roll them, and then place them back in the refrigerator to continue chilling.

      1. Found the perfect solution. Refrigerated for 25 minutes, took them out and scooped them onto parchment lined pans, packing them close together to save space. Put them back in the fridge for 2 hours and then pulled them out to bake. Placed the chilled balls on room temperature cookie pans and baked for the required time. Perfect! Baked up thick and stayed chewy and soft for the short time they were around! These rock !!

    2. Mary, I love your advice! I’m going to try that to make it easier for my kids.

      1. I do this with a lot of Sally’s cookies where she recommends refrigerating the dough. Just a short time in the fridge gets it solid enough to scoop but not so hard that my wrist is struggling. Hope it works for you!

  7. I LOVE this recipe! The first batch disappeared before our eyes. The second batch I made with raisins. This recipe is now my go to cookie reward, thanks for sharing.

  8. Christine Osgood says:

    Great recipe! We love chewy soft cookies in our family. I put raisins & choc chips. Thank you.

  9. I thought these cookies needed more sugar. They didn’t have that rich sweetness I like in a cookie. They probably are more healthy than your average cookie.

  10. has anyone tried raisins instead of chocolate chips? thank you

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Ben, Yes! We love these with raisins, or even 1/2 chocolate chips and 1/2 raisins!

  11. What is the Nutrition information for these cookies?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Greg, We are unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  12. Hi, I had quite a few zucchini from my garden so I grated them in a food processor and froze it in 3 cup portions. There seems to be quite a bit of liquid. For the Chocolate zucchini cake recipe and the Oatmeal, zucchini, chocolate chip cookies should I strain the zucchini or just blot it?

    1. Hi Pat, for cakes, muffins, and breads, it’s ok to have a little excess moisture. Straining if helpful, but no need to strain all the liquid out. But for cookies (like these) I would definitely make sure it’s strained if it has so much extra liquid. Hope this helps.

      1. Can i use agave or blue agave instead of syrup?

      2. Trina @ Sally's Baking Addiction says:

        Hi Gena, we don’t see why not! Would love to hear how they go.

  13. Can i use steel cut oats?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Judit, I don’t recommend it. We have never gotten quite the same results with steel cut oats, no matter how we adapt the recipe. For best results, stick with old fashioned whole rolled oats and use steel cut oats for oatmeal and such.

  14. Excellent recipe! I love using vegetables in sweet treats. I did 15 mins in the oven because I want that extra crisp on the edges. I was so happy to use a tablespoon of Molasses because I hardly ever use this jar of Molasses that I’ve had for a long time. I really need to seek out Molasses recipes before it expires. Coming back to the cookies, I don’t know that I would’ve know the difference if I had used Maple syrup. I love my maple syrup and its quite expensive so I use it sparingly and wisely.
    Tanks again

  15. Kathleen Martinkosky says:

    I followed this recipe to a T. My cookies came out so thin and lacey looking. Refrigerated the dough for 24 hrs. Did not melt my butter.

  16. These cookies are delicious!! I think I found a new favorite.

  17. Really nice. I’d probably decrease the sugar next time (I’m not much of a sweet tooth).

  18. Good, but not great, lacking in flavor, except for the chocolate chips. Really wanted this to work.

  19. How many cookies does this recipe make?

    1. Never mind… Missed that it says 2 dozen until my 3rd time through!

  20. Maybe i didnt see it but can these be made gluten free but substitution GF flour and oats ? Wondering is for they consistency is the same

    1. Trina @ Sally's Baking Addiction says:

      Hi Dana! We haven’t tested this recipe with gluten free substitutes, but please let us know if you give it a try.

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