Chewy oatmeal zucchini cookies. These easy vegan cookies are gluten-free, nut-free and sweetened with fruit. All you need is bananas, dates, zucchini, oil, vanilla, cinnamon, salt and oats.
Looking for a way to use up some fresh zucchini? These vegan oatmeal zucchini cookies are nutritious and perfect for a healthy snack or dessert. They’re packed with zucchini, which adds moisture and nutrients to the cookies. They also have a hint of cinnamon and vanilla. Simply add some chocolate chips or chopped walnuts to customize them to your liking.
The best part about these cookies? You can safely enjoy the cookie dough. I always keep one cookie and eat it as cookie dough while the rest is baking… I highly recommend it.
These cookies are inspired by one of my favorite recipes of all time – The banana bread muffin tops from Oh She Glows. I wanted to create a date and banana sweetened cookie recipe to share with you guys and this is what I came up with. I hope you’ll love it as much as I do!
How to Make Oatmeal Zucchini Cookies
To make these cookies, you simply need to add all the ingredients to a food processor (except the oats and zucchini). Process the ingredients until smooth, then add part of the oats. Process for a few more seconds to roughly chop the oats, then transfer the mixture to a medium bowl. Stir in the rest of the oats and the shredded zucchini and mix everything together. That’s it! For the zucchini, I like to use the fine grater so that it blends in nicely with the cookie. I then squeeze out most of the moisture using a clean, dry towel.
Bake the cookies at 350°F for 15 to 18 minutes and you’re done!
Notes on Substitutions and Add-Ins
- Add chocolate chips to make chocolate chip oatmeal zucchini cookies. You can also add cacao nibs for a little crunch instead.
- To make this recipe gluten-free, make sure to use certified gluten-free oats.
- You can make this recipe with rolled oats or quick oats. I personally prefer rolled oats as it adds more texture. Use what you have on hand.
- You can replace the avocado with other light tasting oils or melted coconut oil if preferred.
- For a crunch, you can try adding a small amount of chopped nuts, such as walnuts or pecans.
More Vegan Cookies
- Vegan Raspberry Thumbprint Cookies
- The Best Vegan Oatmeal Cookies (Nut-Free)
- Vegan Double Chocolate Oatmeal Cookies
- Vegan Almond Breakfast Cookies (Gluten-Free)
- Spelt Oatmeal Pumpkin Cookies
- Vegan Oatmeal Chocolate Chip Cookies (Gluten-Free)
Chewy Oatmeal Zucchini Cookies
- 1 cup zucchini, finely shredded
- 1/2 cup Medjool dates, pitted
- 2 large ripe bananas
- 2 tablespoons avocado oil or other light tasting oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon fine grain sea salt
- 2 1/2 cups rolled oats
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Using a fine grater, shred the zucchini. Use a clean, dry towel to squeeze out most of the liquid from the zucchini. Don’t worry it’s not completely dried. It should measure 1 cup when the liquid has been squeezed out. Transfer to a medium bowl.
- In a food processor, process the dates, bananas, oil, vanilla, cinnamon and salt until smooth.
- Add 2 cups of rolled oats and process for a few seconds until the oats are roughly chopped and mixed in the date-banana mixture. Transfer to the large bowl with the zucchini.
- Stir in the remaining 1/2 cup of rolled oats.
- Form 10 to 12 cookies and place them on the prepared sheet.
- Bake for 15 to 18 minutes. Let them cool and enjoy!
If you make these oatmeal zucchini cookies, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!