Zucchini Cookies are a healthy, tasty snack made with chocolate chips and oats. Enjoy them for breakfast or dessert with this simple recipe!
NOTE: This post was originally published in 2014. The photos and text were updated in 2018. The recipe stayed the same because we love it just the way it is!
Why You’ll Love this Recipe:
Zucchini chocolate chip cookies are always a hit at my house! My kids devour them which is surprising because some of them won’t touch zucchini!
- It’s a healthy cookie recipe! Don’t worry they still taste amazing!
- An easy recipe with step-by-step instructions.
- Readers LOVE this recipe! They say it’s easy and even better than sugar-loaded zucchini cookie recipes!
- You can add in extra things you like; walnuts, dried fruit, raisins, etc.
- Wondering what cookies freeze well? These ones are the BEST!
- They are the BEST zucchini breakfast cookies.
Little Dairy on the Prairie Pro Tip: The cookies are perfect for freezing! Bake and cool cookies. Freeze in an airtight container for up to 3 months. Thaw at room temperature for 15 minutes. Or, microwave for 20 seconds.
Zucchini Oatmeal Cookies Ingredients:
I’m going to give you the list of ingredients, plus some suggestions for substituting. Be sure to check those out for gluten-free cookies.
- Zucchini – I like fresh, you can use frozen shredded zucchini too. Be sure to wring it out before using it.
- Vegetable Oil – Canola or melted coconut oil will work too. (I’ve never tried using coconut oil, but readers have and loved it)
- Egg
- Brown Sugar – Can use honey instead. Use 3 Tablespoons of honey. Squeeze zucchini to wring out a couple of Tablespoons of liquid. Since honey has water you’ll need to reduce the amount of liquid the zucchini adds to the recipe. You’ll also need to watch the cookies closely as they bake and may need to reduce the baking time.
- Oats – steel cut, quick cooking, or old fashioned.
- Flour – I use whole wheat. All-purpose, almond flour, or gluten-free flour are all great options too.
- Baking powder, baking soda, salt, cinnamon, nutmeg
- Extras – Chocolate chips, raisins, walnuts, dried fruit.
How to Make Zucchini Cookies:
There are quite a few steps, but I promise these zucchini cookies easy to make!
- Make oat flour in the blender or food processor. You can skip this step and just use oats instead for added texture.
- Mix egg, vanilla, and oil.
- Add brown sugar. Cream
- Add dry ingredients. Mix.
- Add extras (chocolate chips, nuts, etc) Mix.
- Add grated zucchini. Stir.
- Drop cookies on parchment paper-lined baking sheets.
- Bake. Cool.
Little Dairy on the Prairie Pro Tip: I love making oat flour for these cookies. Measure oats. Blend in a food processor or blender. Then use that amount of flour in the recipe.
How do I prepare zucchini for baking?
- Grating zucchini an easy way to prepare it for baking. You can grate it using the fine or more coarse side of the grater.
- Peeling zucchini before grating is optional. You can see the green peel in baked goods if you don’t grate it first. It doesn’t alter the taste at all.
- Some recipes require wringing grated zucchini before adding it to a recipe to eliminate some of the liquid. Check to see if the recipe instructs you to wring it or not. You need the moisture in this recipe.
- I almost always add zucchini as the last ingredient, then gently stir to combine. Adding it earlier in the recipe, then over mixing will wring the zucchini right in with the recipe and can produce extra liquid.
More Zucchini Recipes:
Zucchini Oat Cookies are one of our favorite ways to use zucchini from the garden. Here are a few other favorite zucchini recipes you’re going to love!
- Chocolate Zucchini Picnic Cake
- Zucchini Brownies
- Chocolate Zucchini Cookies
- Zucchini Texas Sheet Cake
- Zucchini Parmesan Meatballs in Creamy Tomato Sauce
- Easy Grilled Zucchini Foil Packets
- Pumpkin Zucchini Bread
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Zucchini Cookies Recipe:
Zucchini Chocolate Chip Cookies with Oatmeal
Ingredients
- 1 cup zucchini grated
- 1/3 cup vegetable oil
- 1 egg beaten
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 1/2 cups quick oats divided
- 1 cup wheat flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup semi sweet chocolate chips
- 1/2 cup walnuts chopped
Instructions
- Preheat oven to 350 degrees.
- If desired, blend one cup of oats and make oat flour. This isn't necessary, I like it better though.
- Mix together egg, oil and vanilla. Add brown sugar and mix again.
- Add blended and non blended quick oats, flour, baking powder and soda, salt, cinnamon and nutmeg to a mixing bowl. Mix together.
- Add flour mixture to egg mixture. Mix together until combined.
- Add chocolate chips and walnuts. Mix.
- Add zucchini and gently mix together.
- Drop 1½ inch cookie balls on parchment lined baking sheet.
- Bake for 13-14 minutes.
Notes
- Store leftover cookies in an airtight container at room temperature.
- Cookies will keep for up to three days at room temperature or up to three months in the freezer.
- You can substitute raisins, dried cranberries, or other kinds of nuts for the walnuts. Or you can add more chocolate chips!
I can see why you needed to post a sticky note on the cookies, that is my girl. Maybe someday the boys will write on a sticky note telling you how awesome the cookies were.
They are going to love the handwritten note on the baggy more than the cookies, believe me.
Zuke cookies beat the heck out of eating breakfast at the cafeteria. Way to go Mom.
These look awesome! My hubby is a big zucchini fan so I cant wait to whip these up! Pinned 🙂
I can’t wait for you to make them Kelley! If you have zucchini, chances are you are looking for lots of ways to use them! I love it!
I made these this morning and I like them!!! They may also be lunch and dinner cookies! : )
Thanks for the feedback Kaye! Seriously, I had to put a note on these cookies so I could take pictures before my family devoured them! They really are delish!
I cant wait to try these cookies! I’ve been looking for a good breakfast cookie too. I was wondering if you squeeze out some of the water from the zucchini?
I loved these cookies because they truly taste like something you should eat for breakfast, not like dessert! I didn’t squeeze the water out of the zucchini. I grated the zucchini first and let it sit while I prepared the rest of the ingredients. As it sits some of the water from the zucchini puddles up around it. I didn’t add that water and they were still super moist. I hope you love them!
I squeezed the water out because I used honey instead of sugar and you’re supposed to leave out some liquid. I squeezed too much though and they are a little dry, next time I won’t squeeze so hard!
Hi Emily!! How much honey did you use? I was going to sub maple syrup for the sugar. Thank you!!
These are very good. I added a small gala apple just because. My daughter and I couldn’t stop eating them.
Great idea Delisa! I always love apples but this time of the year they are extra delicious! I love that they are pretty good for you too. That way you don’t have to feel guilty about eating too many of them!
What a fun idea! I’m going to make these cookies tonight. I will report back 🙂
I’m glad you are trying these Denise! I bet you will like them!
these are wonderful!! I’ve been making a chocolate chip zucchini cookie for years, but these are healthier, and just as delicious! Perfect for an after school snack (or any other time for that matter). My kids just gobbled them up!! Totally freezing some dough for the winter months. Thanks for the recipe!
Zucchini and chocolate were meant to be together! Mandy, let me know how freezing the dough works out for you. I always bake these cookies first then freeze them.
Hi!
I was wondering how long do these cookies last in the freezer? And how do you thaw them? I have never frozen cookies before☺
I freeze these cookies for up to three months. I imagine they would last longer than that, but I haven’t tried it. My family lives a long ways from the grocery store so we end up eating a lot of food that has been frozen before. Maybe we are a little too used to it and don’t notice funny freezer tastes as much as other people do. Good luck with it!
I made these for a priest friend of mine and he loves them. He says they are perfect for his diet and lifestyle and wouldn’t change a thing. I will be keeping him supplied with these gems from now on. Thanks so much!
I’m glad your friend loved them, Rosemary! I wish we could grow zucchini all year long!
A way to make these even healthier is to sub unsweetened applesauce for the oil. I do this in all my baking recipes and you don’t notice the flavor, just adds the moistness! 🙂
Great idea Christie! I’m always looking for ways to make things a little healthier. That way I can eat more ice cream at night! Ha Ha!
wonderful!! I love the tip about making partial oat flour. Much smoother batter. These are so tender and just the right amount of sweet. Thank you!!
I’m beginning to get giddy about planting zucchini! These cookies are always a favorite during the plentiful zucchini season!
Aloha from Hawaii, Amy!
I grew Zucchini for years in Oregon and found that you don’t need to miss out on it during the winter months.
Simply grate your Zucchini, measure out the amount you want for your favorite recipes and freeze it in Zip Lock Bags. I use quart size for 2-cup recipes. Flatten the bags to get as much of the air out as possible and stack them like a pile of books in the freezer!
Be sure to label the amount on the bag so you know which recipe it is for.
I usually had all I needed to keep us in Zucchini Bread all winter.
Thanks for the tip! I have tried freezing grated zucchini before. It works wonderfully and who could resist having zucchini available all year long? Sometimes I like to spend the whole day baking and freezing zucchini cookies and breads so I have a few ready to go treats in the freezer!
How many cookies is a serving? I only ask because I would willingly eat 10 in one sitting without remorse!
Much to my detriment, I don’t worry about how many cookies are in a serving. This recipe makes about 20 cookies and I usually try to limit myself to about 2 cookies in one sitting! No remorse!!
Made these this morning with zucchini I wanted to use up! We only had white chocolate chips but they were still absolutely delicious. My toddler gives her seal of approval as well.
Toddlers give the most honest feedback! I’m glad she loved them!
When you freeze them, do you warm them back up? I’m wondering what you do after you take them out of the freezer…
Chelsie, I take them out of the freezer and let them sit at room temperature until they thaw. It only takes a little bit for them to thaw. My kids usually gobble them up at this point but, it makes them seem a little more fresh if I microwave them for just a few seconds. Enjoy!
These are delicious! Not overly sweet and not soggy – just a yummy little cookie! I used white whole wheat flour and coconut oil with great results. These would be great with raisins, too!
Raisins would be yummy Mary! It’s good to know they can be made more healthy by switching a few ingredients. My zucchini are just coming on and I can’t wait to start turning them into desserts!
I’m so happy I came across this recipe! I’ve been blessed with LOTS of yellow squash and zucchini this season, so I was looking for directions on how to freeze it when I came across this recipe. We love zucchini bread, so I’m sure these will be great as well. I’m making them tonight! So much healthier than all the processed junk in the store. Thanks,
I know lots of people freeze grated zucchini, but I prefer to just make bread and cookies and freeze those. It’s a life saver on those busy days to have something yummy stowed away in the freezer. Enjoy!
These sound wonderful. I am looking for ways to use my garden zucchini. One question. I only have white flour on hand, not wheat. Will it substitute okay? I don’t bake often and so wheat flour has never worked out for me because it gets bugs in it by the time I go to use it again.
White flour should work just fine, Sara. It will change the texture of the cookies, but I think you will still love them! Good luck!
thanks for sharing these are great.
I used coconut oil and half wheat half spelt flour.
I was out of walnuts so I used sunflower seeds. They turned out great!thank you!
I love add ins, Katie! They make any cookie extra special and individualized to your particular tastes. Wheat flour is my favorite! Glad you enjoyed them!
I just tried these out with a few modifications and they turned out wonderfully! I will be posting a review (with a link to your site) on my blog – thestepfordhomesteader.wordpress.com. Please feel free to stop over and check out some of my recipes! I would love to hear your input!
Kati, I’m headed to your blog right now! I love altering recipes so I can use what I already have in my pantry or refrigerator. That’s what you have to do when you live a million, okay not a million, miles from the grocery store! Enjoy!!
I think you might want to change your “About Amy Engberson” section to:
…I live on a dairy farm……
Made 2 batches of these today. They are delicous! I made on with raisins and walnuts the other with mini chicolate chips. I added 1 tablespoon of flax/chai seeds/grain. I lost 56 pounds doing Beachbody and have really been making clean eating baked goods which i feel this is. Nice change for breakfast!Of note, i shred a lot of zucchini in the summer and freeze in 2 cup measures in freezer bags and use to bake with in the off season.Thank you for sharing this recipe! Keeper!
Congrats on all your hard work Cathy! In my opinion, you can’t beat eating cookies for breakfast, especially if they are healthy! And it’s a bonus that you can make them with your frozen zucchini all winter long!
These sound amazing! Quick question…if I don’t blend the cup of oats, do I just use 1/2 cup of oats and 1 cup of flour, or do I need to add something in place of the oat flour it would have made? Thanks!
I can’t say for sure because I haven’t tried not blending the oats in this particular recipe. I would use the 1 1/2 cup oats (not blended) and the cup of flour listed in the recipe. Let me know if it works for you!
Made these this morning. They are delicious! Hard to believe they are meant to be eaten for breakfast! Thanks for a wonderful recipe.
I know! Eating cookies for breakfast makes me feel like I am getting away with something!
As a breastfeeding mom, I’m always looking for yummy recipes using oats to help keep my milk supply up. This is about as perfect as they come, including the healthy zucchini and lots of oats! I added a little flax seed for an additional supply boost. I can’t stop eating these! Thanks for sharing 🙂
A healthy cookie, you can’t beat that! Good luck with your baby!
Just wondering how many calories in one thanks in advance I am doing 31-day-fix and don’t know if I would be allowed them
I’m not sure of the nutritional information on these cookies. You can search for this recipe on “My Recipe Magic”, I think the nutritional information is listed there.
Made these this morning but subbed teff flour for whole wheat. The kids loved these! Thanks.
Glad you found a flour that works for you! Kids think they are getting a special treat when they get a cookie for breakfast!
These are delicious!! Just wondering if you have the nutritional info? Thanks!
I don’t have the nutritional information. This recipe is also posted on a site called “My Recipe Magic”. You can search for this recipe on their site and I think they list the nutritional information!
Just made them, and the kids are eating them up! Instead of chocolate chips, I added some unsweetened cocounut, craisins, and butterscotch chips. Mine don’t look as pretty as yours, but they are great, and not too sweet! The perfect “on the go” breakfast. Thank you for sharing!
I love it when people experiment with different “add ins”. You’ve go me thinking and now I want to try a few different flavors of breakfast cookies!
Hi Amy,
This is the 2nd zucchini recipe of yours I’ve tried. We loved the Honey & Olive Oil muffins.
As a diabetic I am always curious for nutritional information, particularly the carb grams. Any idea for the breakfast cookies? P.S. They are just out of the oven so I am showing great restraint right now 🙂
Thanks,
Jenny
Jenny, I don’t track calories, carbs, etc. This recipe is also posted on a site called “My Recipe Magic”. You can search for the recipe there and I think it lists nutritional information.
I just made these today and they are delicious! I also blended the oats like you suggested. I did this in my vitamixer, which is actually my first time doing this and it was awsome can’t wait to do it again. How long do they keep in freezer? Just curious.
Once I started blending oats in my vitamix, my life was never the same! Haha! I love blending my oats before baking with them. I’m not sure how long these freeze because my boys devour them before long. I’m guessing 3 months, maybe longer. It’s so nice to have an on the go breakfast in the freezer for those crazy mornings!
I can’t wait to try this recipe! I wanted to know the best way to grate the zucchini, and do you remove the skin? (Love zucchini, but haven’t ever grated it before!). My hubby is a Railroader & I think this will be a great breakfast /snack for him to pack!
Thank you!
Stefanie
I grate my zucchini with a box grater, using the bigger size grates. Some recipes require wringing zucchini out before baking with it. This one does not. It’s just fine to leave the skin on unless you don’t want the green color in you baked goods! Your railroader will love it!
I can’t wait to try this recipe tonight! I have finely grated almond flour or I have coconut flour. Do you think either of these would be OK to substitute the wheat flour and what kind of measurements would I use for them?
I’m sorry Danielle, I haven’t ever used coconut or almond flour. I’m not sure what would happen if you substituted them. Maybe google can help with the measurement conversion. Good luck experimenting!
Eating these right now, fresh from the oven! I subbed the oil for 1/4 C of applesauce and 1 T of coconut oil, I used old fashioned oats because they were all I had, vanilla for 1/4 t almond (out of vanilla) and replaced the nuts and chocolate with 1/2 C fruit bits. I also needed 2 minutes extra to get a nice browned top, but my oven is weak. DELICIOUS! I definitely want to try the chocolate and nuts, it tastes like they’d go really well together. Maybe next time I’ll replace my applesauce with mashed banana to make banana cookies 🙂
I love creative substituting! It made me start thinking about chocolate and zucchini cookies and now my wheels are spinning! Thanks for sharing!
I made these this morning, exactly as posted, and they were perfect. The things that I love about this recipe is it can be very versatile. Next time I’m going to use sunflower seeds and some type of chopped, dried fruit instead of the chocolate chips. Don’t get me wrong, the chocolate chips were wonderful, I just love the idea that I can mix it up according to whatever I have in my pantry. Excellent recipe.
Oh, I don’t know about others, but I did not peel my zucchini. I actually like the look of the green peel, as well as the nutritional benefits.
Yay! I’m glad you enjoyed these cookies. I rarely peel my zucchini because it’s just one more time consuming step. Besides that, I’m agree with you. The green peel is pretty! As far as add in’s go…I love experimenting!
I’ve been looking for a zucchini baking recipe that is easy, tasty, and not-too-unhealthy. Most of them just have sooo much sugar, and the relatively modest amount in this one made me curious to try it, but expecting something less than delicious. However, I’m blown away by how good they actually are. I’m scarfing down my first batch right now, and will definitely be making another. I left out the nuts as I’m allergic, made a few with chocolate chips, a few with raisins, and a few just plain. Raisins were a good idea, and honestly, I even love the plain ones! Impressed.
Yay! So glad these cookies didn’t disappoint! We all love zucchini because it’s a healthy vegetable, then we add a few cups of oil and a few more cups of sugar and try to convince ourselves we are eating vegetables! Ha! Don’t get me wrong, I stock my freezer full of zucchini bread every fall, and it’s not very healthy. But it is nice to have a healthy option that actually tastes good! I love experimenting with different add ins!
I’m wondering if one can substitute almond flour and swerve in place of the wheat flour and brown sugar…
I think an experiment is afoot! I will let you know how it turns out, shall I?
Gluten is my friend so I eat wheat flour in everything! Because I don’t have a problem eating gluten I haven’t ever experimented with almond flour. It’s always fun to try new things though, so let me know how it turns out!
If you can’t have gluten try using Better Batter Flour from betterbatter.org. I use it for my daughter and it seems to replace wheat flour pretty well.
Thanks for the suggestion! Eating gluten free is out of my wheelhouse!
Could these be baked like brownies and then cut into bars?! They look so yummy!
I’m sure it would work. It would be quicker than dropping cookies, and quicker is always a good thing!
Do you happen to know if they freeze well?
These cookies freeze really well. In fact, I always make extras so I can hand them to my kids on their way out the door to early morning piano lessons!
Thanks for the recipe! They’re in the oven baking right now, we’ll see how they come out! I had to make some modifications (raisins instead of chocolate chips, pureed instead of shredded zucchini, no nutmeg, added cocoa powder) because of lack of ingredients on hand.
They look delicious!
Making these breakfast cookies into chocolate breakfast cookies is such a great idea! You can’t ever go wrong adding cocoa powder! Happy Fall!
I’ve made these at least 8 times now, such a delicious breakfast cookie! I’ve made many different yummy breakfast cookies, but these are for sure my favorite 🙂 I kept meaning to comment, but hadn’t gotten around to it. I just have to say to anyone that may be reading this comment, MAKE THESE COOKIES!!
Thanks for taking time to leave such a kind comment! These cookies are my favorite breakfast cookies too!
Yum! This recipe’s a keeper! Thanks for sharing ^_^
They sound awesome. I have to omit the brown sugar but normal for me.
I made these and they turned out great, thanks for the recipe! I substituted the chocolate with raisins to make them a bit more healthy. What a great way to us up garden zucchini.
Yay! I’m glad you loved them! Substituting raisins is a great idea! Sounds yummy!
I I loved the first batch. Unfortunately, I had to buy my zucchini. I can’t get out and it is at least two weeks before I place another order to be delivered, so my girlfriend picked up some zucchini for my next batch – a double batch. I am 78 and disabled. Even though, I still like to cook once in awhile. My neighbor and friend across the street is my age. She is from Iran. We like to share our cooking and I am looking forward to introducing her to your cookies.
Hi Bev! I’m so happy you enjoyed making these cookies and how fun that you have a friend to share them with! Hopefully I’m still able to cook and bake when I am your your age! Have a great day!
I made this for my family; everyone gobbled them up! My three boys – 6, 4, and 1.5 – would eat an entire batch for one breakfast, if I’d let them!
Out of healthiness curiosity, I compared them to a zucchini chocolate chip muffin recipe. I didn’t do out all the math, but I am pretty sure these are healthier, and just as delicious (if not more!).
Hi Melissa! You are so lucky to have three boys! That’s what I have and I wouldn’t trade it for the world! And of course boys love to eat cookies and get extra giddy when they get cookies for breakfast! I haven’t ever compared these cookies to a muffin, but from now on I’ll feel good about eating cookies! Glad you enjoyed them!
Is wheat flour different that whole wheat flour?
Hi Laura! I probably need to change that to read “Whole Wheat Flour”. Whole wheat is made from wheat and all purpose flour is even actually made using wheat. It has gone through more processing so more of the wheat kernel is sifted out. I’ll go edit that to eliminate confusion. Thanks!
Can I substitute white flour for WW since I don’t have it available right now?
Yes, you can substitute white flour for wheat flour although it will change the texture just a bit. They should still turn out great!
I don’t have a comment, but a question.
Can you use Olive Oil?
Yes! I don’t think it would be a problem at all to substitue olive oil! Happy baking!
Just had to write and say thank you for this recipe! Today we made it in my FACS class, and we were all very pleasantly surprised with the great flavor. Healthy and tasty – awesome. Even had one student that does not eat fruits or vegetables try them and ate 2!!! That is success!
Thanks for taking the time to let me know how they turned out for you! My middle child doesn’t eat any green veggies…well, unless they are hidden in cookies! These cookies are not overly sweet yet they still satisfy me! Glad you enjoyed them!
Just baked these last night and they got a big tick of approval from hubby this morning! Thanks for the delish recipe.
You just can’t beat cookies for breakfast! Happy Fall!
What is the cooking time? The top of the recipe states 30 minutes. The directions state 13-14 minutes?
Do the cookies flatten out ar they cook or did you flatten them after you rolled the dough into balls?
It is 13-14 minutes per batch, which usually takes about 30 minutes total for me! Yes they do flatten a little as they cook but they are still a puffy cookie!
I am excited to try this recipe! But I notice that it’s meant to be a heavier chewy cookie. I prefer my cookies to be a little crunchy or on the firmside. How would you suggest trying to achieve that with this recipe?
This cookie is a cake like cookie. Zucchini usually makes baked goods extra soft so I really don’t think they would make a very good crunchy cookie. They are worth it though!
AMAZING!!!!
Making right now. I wish I knew if they could be made in to bars instead.
Hi Gwen! I haven’t ever tried making these cookies into bars before. I’m guessing it would work just fine though, although you will have to increase the bake time! Let me know how it goes!
would it be possible to post nutrition info, serving size, calories, carbs protein?
Hi Sharon! I’m in the process of switching recipe cards and the new one will include more information! Hopefully it will happen soon!
Dear Amy, many greetings from Germany! I have just tried and tasted your cookies and I LOVE THEM. They are so soft and semi-sweet but hyper-delicious. Really awesome. Actually, I wanted to keep them for my husband, but two are gone already… oops!
I only added a bit of milk because my batter was a little too thick to absorb all flour (could also depend on the German flour, maybe) and used almonds instead of walnuts. Guess they must be my dinner as well…
Best,
Christina
Hi Christina! I’m glad you, and your husband, fell in love with these cookies! Of course I love overly sweet dessert cookies, but these are just right for breakfast! Enjoy!
Would I be able to sub summer squash for the zucchini? My summer squash plants have been going gang busters this year and I need more recipes to get through them all.
Hi Maryann! I’ve never tried making these cookies with summer squash, but I think it would work just fine. I’d try using small, tender summer squash! Let me know how it goes! Enjoy!
I’d love to know how it turns out with summer squash too! I planted a million on accident this year! (Just didn’t think about how many seeds I’d put in until they were already in the ground, oops!)
Yes! I want to know how it works out! I imagine it would be perfectly fine!
I tried it! They taste the same! I used small yellow squash, shredded, then chopped in my food processor. (Which is how I do the zucchini too.) Even my pickiest eater, who knew he was trying a new version of it, said it tasted the same. Yea! Something else to do with my million yellow squash!
Thanks for letting us know how it went! It’s good to know there’s another way to use up those summer squash!
I made these with a few changes based on ingredients I had but they are FANTASTIC!!!! I used chopped dates in place of the chocolate chips (not a chocolate fan for breakfast) and used chopped pecans. They are definitely going to be a regular breakfast treat!
That’s a great idea! I bet dates would be fantastic and a little more breakfasty! Glad you enjoyed them!
Ok I need to use up the frozen zucchini I have. Would you suggest using all liquid in the bag when thawed? Or to just remove the shredded zucchini and toss remaining liquid for use in these cookies?
Hi Dawn! Great question! I’ve never actually made this recipe using frozen zucchini, but I would try draining the liquid before adding it to the recipe. I can’t wait for you to eat these cookies for breakfast!
So is the oat flour substituted for the regular flour? It’s just not clear in your recipe. Thanks.
Hi Bonnie! You may either use 1 1/2 cups of unblended oats, or you may blend one cups of oats and leave the other 1/2 cup unblended. In addition to the oats/oat flour you will need one cup of whole wheat flour. Hopefully that makes sense! These cookies are so delicious!
These are fabulous. I made a double batch and they are so yummy; the whole family loved this special breakfast treat. I will try cutting back on the sugar a bit next time, since I think they would still be sweet enough for breakfast. Thank you for sharing this recipe!
Oh man! There is nothing quite like getting to have cookies for breakfast! Let me know how they turn out without adding as much sugar!
Thanks for sharing your recipe – they were just okay for me – too chewy of a texture for us. I did substitute apple sauce for the oil and used all regular flour – so maybe that is what changed them to be too rubbery/chewy for me. sorry.
I’ve never tried substituting applesauce for the oil. Maybe that had something to do with it. They typically are a pretty cake-like cookie.
These were great! I added a banana to the recipe and as recommended I ground 1/2 cup of the oats. Great little grab and go snack for busy peeps.
My boys would love the addition of banana! Great idea!
These were delicious!!!
Thanks! Cookies for breakfast are a favorite!
Question: wanting to bake these during quarantine, and was wondering if there’s anything I could use as an oats substitute?
Great question! Here are a few options you could experiment with, although I haven’t tried these! Let me know if how they turn out if you try them!
1. Do you have any steam rolled oats or old fashioned oats? You could use those instead.
2. You could also try using a combination of add ins to equal 1 1/2 cups. For example, coconut + raisins or dried cranberries + crushed cornflakes cereal = 1 1/2 cups
3. I’m sure you could use all-purpose flour too. You’ll want to start with about a cup and add more as needed to get a soft cookie consistency. This Cookie dough isn’t stiff so don’t add too much!
Very good recipe. Subbed out some flour with vegan protein powder,used flax egg (who can find eggs at the grocery store right now? Not me!). I used applesauce instead of oil but they were a little dry so I ended up having to add a little over a tablespoon of oil.. Extra cinnamon is always a must! ❤ erythritol and Stevia instead of sugar. Yummy!!
It sounds like you figured out how to make these cookies exactly what you wanted them to be! I love that!
HI! Any reason the actual recipe was removed from the page?! My daughter really liked this cookie, but it seems I can’t get the recipe any more and the video does not have the amounts. Thank you!
Omg! I did some work on my site yesterday and somehow a handful of my recipes got lost! I had no idea this one was missing. Thanks for pointing it out! It’s back up! Would you mind rating these cookies? It helps other readers know how awesome they are!
Of course! My daughter loves them, even without the chocolate chips (yes, she’s funny like that)! Thank you.
Oh man! I’ve never tried them without chocolate chips because I’m addicted to chocolate! I should try them without one of these days though! Glad you loved them!
Excellent! I substituted gluten free flour instead of wheat and coconut oil instead of vegetable oil. They turned out PERFECT. Delicious. Thank you.
It’s good to know that gluten-free flour works in this recipe! I love substitutions in recipes. Thanks for sharing!
These are great. I enjoyed them. I like that they don’t have a lot of sugar. I substituted the oil for coconut oil instead of vegetable oil. I also made one batch and then doubled the next and added chopped apple, and dried cranberries. I also want to try it with grated carrots as well. Thanks
Yum! Adding grated carrots sounds perfect! Most zucchini recipes have so much sugar, and I love that these don’t! Glad you enjoyed them!
I wasn’t sure I was going to like these when I tasted the dough but now I can’t wait to make a double batch to freeze. They are filling and delicious. I had two for breakfast each day this week as I returned to school and stayed full until lunch. I used walnuts, dried cranberries and walnuts. Yummy.
Yes! The dough isn’t what you’d expect from traditional cookies! They really aren’t as sweet as regular cookies, but that’s what I love about them! They’re healthy, yet delicious! I can’t wait for you to get a batch in the freezer to enjoy later on!
This looks so good! What a versatile and healthy breakfast cookie!
This looks so good! What a perfect healthy and versatile breakfast cookie!
Cookies are the BEST, if they are healthy it’s even better! Glad you enjoyed them!
Thanks for sharing! What a great way to use up a bunch of garden zucchini!
Thanks! I just made a batch of these cookies the other day and I forgot how much I like them! I”m glad you enjoyed them too!