Soft, chewy, and loaded with veggies, these vegan zucchini cookies are a must-try! They’re rich in nutrients, made in one bowl, and simple to prepare. A perfectly guilt-free make-ahead breakfast cookie, snack, or dessert.
This recipe was originally published in July 2018. It has been updated for content and photos.
I love adding veggies and wholesome ingredients to my desserts, and zucchini is a fantastic option.
Like my chocolate zucchini bread and zucchini muffins, you will NOT taste the zucchini. So even if you don’t love zucchini (like Mr. Healthy Kitchen – insert eye roll), you will LOVE these cookies! 🙂
And if oatmeal cookies are your thing, try these healthy vegan oatmeal cookies too.
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Why you’ll love these cookies
- They’re free from dairy and eggs, making them suitable for vegans, vegetarians, and omnivores alike.
- No refined sugar. Just a touch of pure maple syrup and overly ripe bananas to deliver all the sweetness needed.
- They’re gluten-free and flour-free (be sure to use certified gluten-free oats, if needed) AND oil-free.
- As mentioned above, they are ‘zucchini hater’ approved AND kid-approved. My little guys devoured a handful of these fresh out of the oven.
- All you need is 1 bowl, 9 ingredients, and 15 minutes of hands-on time.
- These vegan zucchini cookies are a wholesome, guilt-free snack, breakfast, or dessert that is freezer-friendly, and delicious!
Ingredients
Here’s everything you’ll need to make this yummy vegan zucchini cookies recipe.
- Zucchini: Choose zucchini that are firm, bright green, and free from blemishes. Once shredded, squeeze the excess moisture over a bowl or your kitchen sink. Use a box grater or a food processor to shred.
- Bananas: Use VERY ripe bananas for optimum sweetness and flavour. The skins should be heavily spotted brown for the best results. You need about 1+¼ cup of mashed banana.
- Peanut butter: Use peanut butter that is made from JUST peanuts without any added oil, salt, or sugar.
- Maple syrup: My refined sugar-free sweetener of choice, but date syrup also works.
- Rolled oats: Choose certified gluten-free oats if needed to prevent the possibility of cross-contamination.
- Flaxseeds: Use them whole or ground. Whole adds more texture, while ground flaxseeds have added health benefits.
- Baking powder: Use active baking powder. Baking powder that has been open in your pantry for 6+ months may start to lose its effectiveness.
Instructions
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Mash the bananas in a large bowl, add the peanut butter and maple syrup, and mix well. (photo 1)
Then add all the dry ingredients to the same bowl and mix until combined. (photo 2)
Fold in the shredded zucchini and set aside to rest for 10 minutes. (photo 3)
Scoop the cookie dough onto your tray and press each one down to flatten it. (photo 4)
NOTES: The cookie batter will be thick, but no need to add any liquid. The zucchini will add plenty of moisture. Use your hands to flatten and shape each cookie since they won’t spread much.
Once baked, let the cookies rest for 5-10 minutes and then transfer to a wire rack to continue cooling.
Substitutions + Variations
- Swap up the nut butter: Try almond butter, pecan butter, cashew butter, or any nut butter you like.
- For nut-free, use soy butter or sunflower butter instead of peanut butter.
- To sweeten, I like maple syrup but date syrup or another liquid sweetener also works.
- I’ve tried rolled oats, and quick cooking steel cut oats, both work without any notable difference in taste or texture, so use whatever you have on hand.
- Make zucchini chocolate chip cookies by adding ¼-1/3 cup of dairy-free chocolate chips.
- For added flavour: Try adding 1 teaspoon of pure vanilla extract, ½ teaspoon of grated nutmeg, and/or ⅛ teaspoon of salt.
Storage
Your vegan zucchini cookies will keep at room temperature for 2 days or refrigerate them for 5-7 days in a sealed container.
Freeze the cookies for up to 3 months in a freezer-safe airtight container. Make sure to fully cool your cookies to room temperature before freezing.
Expert Tips
- If you have picky eaters who don’t like eating anything green, peel the zucchini before shredding. I like the bright green ribbons throughout, but you may peel them if needed.
- Use VERY ripe bananas for optimum sweetness and flavour. The skins should be heavily spotted brown for the best results.
- The batter will be thick but do not be tempted to add any additional liquid. The zucchini will add natural moisture to the cookies.
- Make sure to flatten and shape the vegan zucchini cookies before baking as they won’t spread much during baking.
- After baking, let the cookies rest for 5-10 minutes before transferring to a wire rack to continue cooling.
More healthier vegan cookie recipes
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Buon appetito
Rosa
📖 Recipe
Ingredients
Wet Ingredients
- 3 ripe bananas mashed (1 ¼ cup mashed)
- ⅓ cup natural peanut butter smooth or crunchy
- ¼ cup maple syrup
- 2 cups shredded zucchini approx. 1 medium zucchini (squeeze to remove excess moisture)
Dry Ingredients
- 1 cup rolled oats gluten-free if preferred
- ¼ cup hemp hearts
- ¼ cup flax seeds or ground flax seeds
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Instructions
- Mash the bananas in a large mixing bowl. Then add the peanut butter and maple syrup and mix well. Next, add the dry ingredients and mix until combined. The batter will be thick.
- Stir in the shredded zucchini to the same bowl and set aside to let the batter rest for 10 minutes.
- Preheat your oven to 350℉/176℃ and line a large baking sheet with parchment paper.
- Then scoop the batter onto your tray and shape and flatten the cookies, as they won't spread much in the oven.
- Bake for 18-22 minutes until golden brown. Then remove them from the oven, and let them cool for 5-10 minutes to set.
Charlotte Hammons says
I wonder if these cookies would work if I substituted PB Pure for the peanut butter?
Rosa says
Hi Charlotte, I haven’t tried these with peanut butter powder, so I can’t guarantee the same results. If you mix it with water to make the same amount as called for in the cookies, it should work, but they haven’t been tested this way. Please let us know if you give it a try. 🙂
Charmaine Bristow says
What can I use instead of Hemp hearts
Rosa says
You can leave them out.
Kavita says
Rosa – these are delicious. It’s actually my first time baking with zucchini, and wow – what a revelation! I didn’t have maple syrup so I subbed with 2 T monkfruit; I also used sunbutter for the peanut butter. I felt like a bit of chocolate so I added a small amount of cocoa powder and some ginger, cloves, and nutmeg for seasonal flair. I’ll definitely be making these again!
Rosa says
Thrilled you enjoyed these Kavita! 😀 Thanks so much for taking the time to leave a review.
Jacqueline says
Love these cookies with zucchini! So healthy and delicious!
rosa says
Yay!
Andrea says
They were awesome! Really like using bananas to sweeten these up.
rosa says
Thanks Andrea!
Wing says
I don’t have hemp hearts. Can I leave it out of the recipe or is there anything else I can substitute it with?
Rosa says
Hi there, you can leave them out. Enjoy!
Iris says
Hi,
I Just made hearty zucchini cookies, didn’t use bananas but I used 1 large carot, 150 grams, and 140grams tomato puree. Forgot peanut butter. No cinnamon too.. And added a tablespoon grounded cumin, and 2 tsp paprika powder, 1 tsp cayenne pepper, 1tsp hot Cajun spices. I used the handheld blender to blend it a little, not all of it, so it sticks nice together…
After that I threw in a little can of corn.
And I can say it’s really nice!! Always happy about spices!! So I am going to make this more.
Thank you Rosa, for the base of those lovely cookies!!
Iris says
And all the 🌟 🌟 🌟🌟🌟 😉
Rosa says
Thanks so much for taking the time to leave your feedback Iris. Thrilled you enjoyed the cookies.