Zucchini Coconut Chocolate Chip Cookies are a soft, flavor-packed oatmeal cookie recipe with veggies hidden inside that you can’t taste at all! Chewy, soft, and adaptable, these cookies are equally as good for breakfast as they are for a sweet treat after dinner!
Don’t let the fact that there is zucchini in these easy cookies scare you! You can’t taste it…I promise! The zucchini adds some nutrition as well as moisture without adding more fat!
- They’re delicious. They are loaded with goodness like coconut and chocolate chips!
- They’re filled with healthy ingredients. Adding zucchini into these cookies creates moisture and adds fiber!
- You can eat them for breakfast!! These are a perfectly well rounded breakfast cookie! You can even add some nuts to get in some more healthy fats!
Obviously there is zucchini…but there are also some other good-for-you ingredients included as well!
- Coconut Oil. I use Cold Pressed Coconut Oil, which imo tastes better, with a more distinct coconut flavor.
- Oats. I use quick oats in this recipe, which for me is a texture preference. Quick oats are just rolled oat cut into smaller bits, causing them to cook more quickly when making oatmeal. You can use either, though!
- Shredded Coconut. I use flaked sweetened coconut, but if you would like to cut down on sure you can absolutely use unsweetened coconut flakes instead!
If chocolate chips aren’t your thing…or you really want to get creative, there are a lot of ways to adapt this recipe and make it your own! Here are a few ideas:
- If you would like to cut back on sugar use unsweetened coconut instead of flaked, like I mentioned above, but you can also omit the chocolate chips as well!
- If you don’t love chocolate, use white chocolate chips instead…or any flavor chips you prefer!
- Add in some raisins or other dried fruit, like dried cranberries, or dried cherries!
- Add in ground cinnamon, 1/2 teaspoon to a full teaspoon, depending on how much you like!
Looking For More Oatmeal Cookie Recipes? Try These…
Print
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 20 cookies 1x
- Category: Cookies
- Method: Oven
- Cuisine: Dessert
Description
These cakey, sweet Zucchini Coconut Chocolate Chip Cookies are as perfect for breakfast as they are for dessert. Hidden veggies, coconut oil, and oats pack nutrition into this delicious sweet treat. Everyone will be happy to eat their veggies!
Ingredients
- 1/3 cup coconut oil, in its solid state
- 1 cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shredded zucchini
- 1 cup all-purpose flour
- 2 cups quick oats
- 1/2 cup sweetened flaked coconut
- 2/3 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line the baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment combine coconut oil and brown sugar together at medium speed until well mixed and no lumps of coconut oil remain, stirring as necessary. Mixture will seem dry.
- Add in egg, vanilla, baking soda, and salt and mix until smooth.
- Stir in the zucchini until combined. Mixture might look curdled, this is fine.
- Turn the mixer to low and add flour, mixing until just combined.
- Stir in oats, coconut, and chocolate chips until evenly incorporated.
- Using a medium (2- tablespoon) cookie scoop, drop dough onto the prepared baking sheet 2 inches apart.
- Bake for 10 – 12 minutes, or until tops appear set and edges are golden brown.
- Transfer cookies to a wire rack to cool completely.
Notes
Store airtight at room temperature for up to 3 days for best freshness.
Freeze airtight for up to 2 months. Thaw at room temperature.
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Love the recipe and we love the cookies. Thanks!
Hi Shelly, I never post comments on recipes but I HAVE to say how delicious these cookies are!! They are chewy and tasteful, I put half light brown sugar and half molasses sugar, and also added some Hazelnuts and Whaou they are sooo great, big big thank you for this healthy recipe!!
Is there a substitute for the coconut oil?
You can use butter!
All recipes look wonderful!!! Can’t wait to try!! Thank you for your recipes!
Thank you!!