Oatmeal Zucchini Chocolate Chip and Walnut Cookies

Name: Oatmeal Zucchini Chocolate Chip and Walnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup applesauce or light olive oil; 2 tablespoons butter, unsalted melted; 2 tablespoons canola oil; 1/2 cup brown sugar; 1 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups zucchini unpeeled and grated; 3/4 cup flour, all-purpose; 3/4 cup whole wheat flour; 1 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 2 cups oats, quick cooking or old-fashioned; 1 cup chocolate chips (semi-sweet); 1 cup walnuts chopped

Servings: persons

1/4 cup applesauce or light olive oil
2 tablespoons butter, unsalted melted
2 tablespoons canola oil
1/2 cup brown sugar
1 large eggs
1 teaspoon vanilla extract
1 1/2 cups zucchini unpeeled and grated
3/4 cup flour, all-purpose
3/4 cup whole wheat flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
2 cups oats, quick cooking or old-fashioned
1 cup chocolate chips (semi-sweet)
1 cup walnuts chopped

1
Preheat oven to 350F (180C).
2
In a large bowl, add oil, metled butter, applesauce and sugar, mix well.
3
Mix in the egg and vanilla until well combined.
4
Add the zucchini, stir until well mixed.
5
Add the flour, baking soda and cinnamon in a medium bowl, and whisk well.
6
Add into the zucchini mixture and stir until well combined.
7
Add the oats, chocolate chips and walnuts, and stir until well mixed.
8
Drop dough from teaspoonful onto a large baking sheet lined with parchment paper or baking mat.
9
Leave 1/2-inch space between cookies, and flat the cookies with your finger tips or the back of a spoon.
10
Bake for about 12 to 15 minutes until the edges start becoming brown, and the bottom becomes brown.
11
Remove from the oven, let cool on the baking sheet for about 5 minutes.
12
Transfer the cookies onto wire racks to cool completely.
13
Store at an air-tight container.
14
The cookies will come out soft and moist like a cake texture.

1170

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/4 cup applesauce or light olive oil, 2 tablespoons butter, unsalted melted, 2 tablespoons canola oil, 1/2 cup brown sugar, and more.

Yes, Oatmeal Zucchini Chocolate Chip and Walnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!