These Zucchini Oatmeal Cookies are soft, chewy, and loaded with wholesome goodness! Packed with oats, grated zucchini, carrot, coconut, and dried cranberries, they’re the perfect healthy-ish treat to satisfy your sweet tooth. Great for lunchboxes, after-school snacks, or even a quick breakfast bite!
With our garden overflowing with zucchini, I’m always looking for new ways to use it up. That’s how these Zucchini Oatmeal Cookies were born! What started as a way to sneak in extra veggies turned into one of my boys’ favorite snacks. I could barely snap a picture before the whole batch disappeared! They remind me of my Nana’s carrot cake, but in portable, snackable cookie form. Trust me, they’re as fun to make as they are to eat!
Why These Healthy Zucchini Cookies
These healthy zucchini cookies are everything you love in a homemade treat:
- Naturally Nutritious – Veggies, oats, and fruit in every bite.
- Just the Right Sweetness – No cloying sugar here, just perfect balance.
- Kid-Approved – Sweet, soft, and secretly packed with veggies.
- Freezer Friendly – Bake once, enjoy all month.
- Customizable – Add nuts, chocolate chips, or your favorite dried fruit.
Ingredients You’ll Need
- All-Purpose Flour (180 g / 1½ cups) – The structure behind these soft cookies.
- Ground Cinnamon (1 tsp / 2.5 g) – Adds a warm, cozy flavor.
- Baking Soda (1 tsp / 5 g) – Gives the cookies their gentle lift.
- Salt (1/2 tsp / 3 g) – Enhances all the other flavors.
- Butter, Softened (115 g / 1/2 cup) – For richness and softness.
- Brown Sugar (100 g / 1/2 cup) – Sweet and adds moisture.
- Granulated Sugar (100 g / 1/2 cup) – Adds crispness to the edges.
- Eggs (2 large) – Binds the dough and adds structure.
- Vanilla Extract (1 tsp / 5 ml) – Brings it all together.
- Old-Fashioned Oats (150 g / 1½ cups) – Gives chew and heartiness.
- Zucchini (120 g / 1 cup, grated and squeezed dry) – Adds moisture and veggie power.
- Carrot (60 g / 1/2 cup, grated) – Adds sweetness and color.
- Shredded Coconut (30 g / 1/3 cup) – Adds texture and tropical flavor.
- Dried Cranberries (70 g / 1/2 cup) – Tart and sweet for flavor bursts.
How to Make Healthy Zucchini Cookies
- Preheat Oven – Set to 350°F (175°C). Line baking sheets with parchment.
- Whisk Dry Ingredients – In a bowl, combine flour, cinnamon, baking soda, and salt.
- Grate Veggies – Grate zucchini and carrot. Squeeze zucchini dry with paper towels.
- Cream Butter & Sugar – Beat softened butter with sugars until fluffy.
- Add Wet Ingredients – Mix in eggs and vanilla extract.
- Combine Wet & Dry – Gradually add flour mixture. Mix until just combined.
- Stir in the Goodies – Fold in oats, zucchini, carrot, coconut, and cranberries.
- Scoop & Bake – Drop dough by rounded tablespoonfuls, spaced 2 inches apart. Bake 10–12 mins until golden at the edges.
- Cool & Enjoy – Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Recipe Notes 💭
- Squeeze Well – Removing water from zucchini is key to avoiding soggy cookies.
- Watch Bake Time – Slightly underbake for softer centers.
- Gluten-Free Option – Use a gluten-free flour blend in place of AP flour.
- Add-Ins – Try chocolate chips, chopped walnuts, or raisins.
Conclusion
These Zucchini Oatmeal Cookies are a fun and healthy twist on classic oatmeal cookies. With wholesome ingredients and a chewy, flavorful texture, they’re perfect for snack time, dessert, or even breakfast on the go. You’ll feel good about baking them—and even better about eating them!
Frequently Asked Questions
1. Can I use quick oats instead?
Yes, but cookies will be softer. Old-fashioned oats add more chew.
2. Can I freeze these cookies?
Absolutely! Freeze after baking or freeze dough in portions and bake fresh.
3. How do I make them gluten-free?
Use a gluten-free flour mix and certified GF oats.
4. Can I prep the dough ahead?
Yes! Chill up to 2 days in the fridge or freeze scoops for later.
5. What can I use instead of cranberries?
Raisins, dried cherries, or mini chocolate chips work great!
Zucchini Oatmeal Cookies
Ingredients
- All-Purpose Flour 180 g / 1½ cups – The structure behind these soft cookies.
- Ground Cinnamon 1 tsp / 2.5 g – Adds a warm, cozy flavor.
- Baking Soda 1 tsp / 5 g – Gives the cookies their gentle lift.
- Salt 1/2 tsp / 3 g – Enhances all the other flavors.
- Butter Softened (115 g / 1/2 cup) – For richness and softness.
- Brown Sugar 100 g / 1/2 cup – Sweet and adds moisture.
- Granulated Sugar 100 g / 1/2 cup – Adds crispness to the edges.
- Eggs 2 large – Binds the dough and adds structure.
- Vanilla Extract 1 tsp / 5 ml – Brings it all together.
- Old-Fashioned Oats 150 g / 1½ cups – Gives chew and heartiness.
- Zucchini 120 g / 1 cup, grated and squeezed dry – Adds moisture and veggie power.
- Carrot 60 g / 1/2 cup, grated – Adds sweetness and color.
- Shredded Coconut 30 g / 1/3 cup – Adds texture and tropical flavor.
- Dried Cranberries 70 g / 1/2 cup – Tart and sweet for flavor bursts.
Instructions
- Preheat Oven – Set to 350°F (175°C). Line baking sheets with parchment.
- Whisk Dry Ingredients – In a bowl, combine flour, cinnamon, baking soda, and salt.
- Grate Veggies – Grate zucchini and carrot. Squeeze zucchini dry with paper towels.
- Cream Butter & Sugar – Beat softened butter with sugars until fluffy.
- Add Wet Ingredients – Mix in eggs and vanilla extract.
- Combine Wet & Dry – Gradually add flour mixture. Mix until just combined.
- Stir in the Goodies – Fold in oats, zucchini, carrot, coconut, and cranberries.
- Scoop & Bake – Drop dough by rounded tablespoonfuls, spaced 2 inches apart. Bake 10–12 mins until golden at the edges.
- Cool & Enjoy – Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
