Zucchini Chocolate Chip Cookies (Vegan)

Zucchini Chocolate Chip Cookies.  My 4 1/2 year old is pretty picky when it comes to cooked veggies. She loves raw veggies, but I am always looking for more ways to sneak cooked veggies in.

That is where these zucchini chocolate chip cookies come in.  She loved these zucchini cookies so much.  She had no idea there was a hidden serving of veggies inside.

In fact, she kept trying to sneak more off the baking rack while they were cooling.  If you like this recipe, you may also like my chocolate zucchini muffins and my zucchini chips.


zucchini chocolate chip cookies


These zucchini cookies are vegan and gluten free.  They can be made in under 20 minutes!  Can it get better than that?  I added chocolate chips to my cookies because everything is better with a little chocolate right? 🙂


zucchini chocolate chip cookies


Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.


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Zucchini Chocolate Chip Cookies

Zucchini Cookies

Prep Time 5 min Cook Time 15 min Serves 18 cookies     adjust servings

A yummy cookie with a hidden serving of veggies!



  1. Preheat oven to 350.
  2. Mix all the dry ingredients in one bowl.
  3. In a food processor, puree the zucchini. Transfer to a bowl and let it sit a few minutes. You will start to see it release some water. Dump out any excess water you see. Use a towel to press out a little bit more of the liquid. Once you are done, transfer it to a bowl with the rest of the wet ingredients.
  4. Add wet to dry and mix until combined.
  5. Fold in the chocolate chips.
  6. Drop cookies on a lined baking sheet and cook for about 10-12 minutes.


Recipe Notes

Store these cookies in an airtight container in the fridge. They should last 2 weeks in the fridge. You can also freeze them for longer storage. Enjoy!


zucchini chocolate chip cookies

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57 thoughts to “Zucchini Chocolate Chip Cookies (Vegan)”

    1. You can see a little bit, but my kids didn't seem to look past the chocolate! LOL. If you really want to make it more invisible, you could peel the zucchini before pureeing it.
  1. So excited to try these! Trying to hide veggies in all my treats lately for my veggie hating kids! Thanks for another great recipe!
  2. I'm on the Wheat Belly diet which doesn't allow oat flour. I can sub either almond or coconut flour. Which would work better and how much would I use? Maple syrup and honey are not allowed either so I'm wondering if I could sub stevia (liquid or powder). I love and grow my own organic zucchini and these cookies sound great. I'd really like to try them.
    1. Almond would be a better choice than coconut flour. You may also need to add an extra egg. Not sure how much stevia to suggest as I am not that familair with it.
  3. Melissa, I have been following your blog for months and I love it! I just moved and finally have a kitchen I can cook in :) My brother gave me a few home grown zucchinis a few days ago so this post was perfect timing for me. This is the first recipe I have tried and it was delicious! Thanks :) I can't wait to order your book! I hope you publish a few more. I follow a few real food blogs and yours is by far the best! Looking forward to trying more recipes :) Courtney
  4. Can I use another flour if I don't have oat flour? Like buckwheat or whole wheat? We aren't entirely GF yet so open to all options.
  5. I made these and my kids were fighting over them! It was beautiful:) They have begged me to make them again and I have some in the oven as I type. I love that they are refined sugar free, vegan AND delicious! Being vegan doesn't have to mean adding more sugar to our diets. THank you so much!
  6. Melissa, These came out spectacular! My 3 yr old keeps stealing them off the baking sheet. She actually demanded that I make these after seeing the pictures of them on the post :) It reminds me of one of the comments you had posted about Meadow being a little ninja and stealing the cookies off the sheet! Hahaa! Great recipe thank you :)
  7. Melissa, I just wanted to add a question if I may... When you freeze these cookies or even muffins, pancakes, waffles etc... How do you store them in the freezer or what do you personally use to store these types of foods? Thanks
    1. For baked goods, I use a ziplock bag with parchment paper in between each layer. I keep using the same bags over and over so there is no waste.
  8. AMAZING COOKIES!!!! The dough is great and the cookies are great! We will flatten the next batch just a wee bit so there are a little less moist and have a little more crunchy surface. WOW!!!
  9. Made them this afternoon using white whole wheat flour, came out really good. Sort of a dense cake like texture. My husband is a soft cookie lover and thinks they are great, I am a crunchy cookie lover but also think they are really yummy. Not overly sweet with welcome bites of chocolate - great with a nice cup of coffee or tea!

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