Flourless Oatmeal Zucchini Chocolate Chip Cookies
Cookie lovers, I’m thrilled to share my new obsession: Flourless Oatmeal Zucchini Dark Chocolate Chip Cookies, a wholesome treat that’s gone viral on TikTok for all the right reasons. And even though zucchini in desserts sounds strange, believe me, it works! It keeps these cookies moist and sneaks in some veggie goodness—perfect for a guilt-free indulgence!
Why Will You Love this Recipe?
- They’re soft and chewy: These cookies have the perfect texture, thanks to the oats and zucchini. Every bite is a mix of sweet honey and rich dark chocolate.
- No flour, no fuss: This recipe skips flour entirely, making it super simple and gluten-free friendly. It’s a great option for anyone looking for a lighter treat.
- Great for any time of day: Enjoy them as a breakfast cookie, afternoon snack, or late-night treat. They’re wholesome enough to feel good about eating anytime!
Recipe Variations
- Swap the sweetener: Use maple syrup instead of honey for a slightly different flavor. You can also try coconut sugar for a caramel-like vibe.
- Mix up the add-ins: Swap dark chocolate for white chocolate or dried cranberries (my favorite add-in!) for a twist. Chopped nuts like walnuts or almonds add a nice crunch, too.
- Boost the spices: Add a pinch of cinnamon or nutmeg for a warm, cozy flavor. A dash of vanilla extract can elevate the sweetness, too.
Tools You’ll Need
- Grater for zucchini: A box grater is perfect for shredding zucchini quickly. It gives you the right size for blending into the batter.
- Kitchen towel or cheesecloth: You’ll need this to squeeze out the zucchini’s water. This step is key to keeping your cookies from getting soggy.
- Baking sheet with parchment paper: Parchment ensures easy cleanup and prevents sticking. A baking sheet helps the cookies bake evenly.
FAQ
Can I Freeze It?
Yes, these cookies freeze beautifully! Place them in a freezer-safe container or bag for up to 2 months. Thaw at room temperature or warm in the oven for a few minutes.
How Do I Store It?
Keep them in an airtight container at room temperature for up to 4 days. If you want them to last longer, pop them in the fridge for up to a week. The zucchini keeps them moist, but they might soften over time.
What Should I Serve with It?
Pair with a glass of milk or your favorite coffee for a cozy treat. They’re also great with fresh fruit for a light breakfast or snack. For a dessert vibe, serve with a scoop of vanilla yogurt.
Is It Suitable for Every Diet?
These are naturally gluten-free if you use certified gluten-free oats. They’re not keto, paleo, or vegan due to the honey, eggs, and yogurt, but you can try plant-based yogurt and a flax egg for a vegan version.
Can I Make It Ahead of Time?
You can mix the batter a day ahead and store it in the fridge. Scoop and bake when you’re ready for fresh cookies. Baked cookies also hold up well for a few days.
Other Recipes You’ll Love
- Healthy Chocolate Zucchini Muffins
- Healthy Chocolate Chip Cookies with Oats and Banana
- Healthy Oven Baked Zucchini Fritters
- Savory Zucchini Waffles
- Cheesy Zucchini Risotto
- Easy Oven-Baked Zucchini Carrot Tots
- Healthy Turkey Zucchini Burgers
- Healthy Sweet Potato Brownies
- Healthy Apple Pie Oatmeal
Flourless Oatmeal Zucchini Dark Chocolate Chip Cookies
Ingredients
- 1 1/4 cups plain yogurt 0.9% fat or similar
- 2 eggs
- 3 tbsp honey
- 1 1/2 cups shredded zucchini about 200g
- Pinch of salt
- 2 cups rolled oats
- 2 tsp baking powder
- 2/3 cup dark chocolate chunks 85% cocoa
Instructions
- Shred the zucchini, sprinkle with a pinch of salt, and let it sit for 10 minutes to release water. Squeeze out excess liquid using a clean kitchen towel or cheesecloth.
- In a large bowl, mix yogurt, eggs, and honey until smooth. Add the drained zucchini, oats, baking powder, and dark chocolate chunks.
- Stir everything together until well combined.
- Let the mixture rest for 10 minutes to soften the oats.
- Using a spoon, scoop the mixture onto a parchment-lined baking sheet, forming about 18 cookies. Leave a little space between each cookie.
- Bake at 350°F for 20 minutes, then let cool slightly before enjoying.
