Flourless Oatmeal Zucchini Dark Chocolate Chip Cookies
Author: Laura Bais
These Flourless Oatmeal Zucchini Dark Chocolate Chip Cookies are a wholesome, chocolatey treat that’s perfect for sneaking in veggies without anyone noticing. Bake a batch for your next family snack time or casual summer gathering—they’re easy, healthy, and sure to disappear fast!
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Dessert
Cuisine American
- 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
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.
Squeeze the zucchini thoroughly to avoid excess moisture in the cookies.
Store in an airtight container for up to 4 days.
For extra crisp edges, bake a minute or two longer.
Keyword dark chocolate chip cookies, healthy cookies, oatmeal cookies, zucchini cookies, zucchini oatmeal cookies