Zucchini-Oat Chocolate Chip Cookies


Every summer we all see an abundance of zucchini recipes everywhere. Zucchini is very versatile with a simple mellow flavor so it can go in just about anything. So, why not add to cookies? You may think, oh no that’s taking it too far, but these taste just like zucchini cake or zucchini bread rather in cookie form. I’d say this is definitely one of the best uses I could ever think of for zucchini. Saute it, bake it or fry it – yes that’s always good. Put it in soup or toss it in as part of the main dish and yeah that’s quite delicious, but add it to cookies along with sweet cinnamon, chewy oats, crunchy pecans and a fair amount of chocolate chips and you get something totally irresistible. Something just like what Grandma would have made. Delicious, homestyle, soft and flavorful cookies. Sometimes the old fashioned kind of recipes are just simply the best! Try these Zucchini Oat Chocolate Chip Cookies soon, everyone will love them!

Zucchini Oat Chocolate Chip Cookies | Cooking Classy

Zucchini Oat Chocolate Chip Cookies | Cooking Classy


Zucchini Oat Chocolate Chip Cookies | Cooking ClassyZucchini Oat Chocolate Chip Cookies | Cooking Classy


Zucchini-Oat Chocolate Chip Cookies

4.34 from 3 votes

Delicious, homestyle, soft and flavorful cookies. Sometimes the old fashioned kind of recipes are just simply the best!

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: 203 kcal


  • 1 1/2 cups all-purpose flour
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter , softened
  • 1/2 cup granulated sugar
  • 1/3 cup packed light-brown sugar
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)
  • 1 cup quick oats
  • 3/4 cup chopped pecans or walnuts
  • 1 2/3 cups semi-sweet chocolate chips


  1. Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
  2. In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats, walnuts and chocolate chips (I reserved 1/3 cup of the chocolate chips to press into the tops of dough balls before baking, just for looks which is totally optional).
  3. Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
  4. Recipe Source: adapted with slight changes from Nestle
Nutrition Facts
Zucchini-Oat Chocolate Chip Cookies
Amount Per Serving
Calories 203 Calories from Fat 99
% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 56mg 2%
Potassium 131mg 4%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 12g
Protein 2g 4%
Vitamin A 3%
Vitamin C 1.7%
Calcium 2%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.

Zucchini Oat Chocolate Chip Cookies | Cooking Classy

Zucchini Oat Chocolate Chip Cookies | Cooking Classy


  • Laura (Tutti Dolci): I love these cookies, they are packed with my favorite things! July 22, 2014 at 11:39am Reply

  • Tori@Gringalicious.com: I love that you added zucchini. This is such a good idea! July 22, 2014 at 1:32pm Reply

  • Averie @ Averie Cooks: Jaclyn these are the most gorgeous zucchini cookies I’ve ever seen! I just posted some zuke-chocolate chip muffins today. I seriously would love to try your cookies next! Gorgeous and I can tell they have tons of awesome texture! Pinned and love how PERFECT those choc chips look :) July 22, 2014 at 1:54pm Reply

    • Jaclyn: Thanks Averie! Your zucchini muffins looked amazing! July 22, 2014 at 11:00pm Reply

  • Matt Robinson: I love zucchini, my kids, not so much, but this would be a great way for them to eat some! July 22, 2014 at 7:15pm Reply

  • Alyssa {Cake, Crust, and Sugar Dust}: Just ate some zucchini today but I can guarantee it wasn’t as good as these cookies!! Next time for sure :) July 22, 2014 at 7:45pm Reply

  • Stephanie @ Eat. Drink. Love.: These look so hearty and delish! July 22, 2014 at 8:46pm Reply

  • Meggan V: these sound so delicious! do you know if they will freeze well? I have an abundance of zuchinni and need to finde some freezable recipes. July 23, 2014 at 11:14am Reply

    • Jaclyn: I think they should freeze just fine. I hope you love them! July 23, 2014 at 2:20pm Reply

  • Melissa @ Bless this Mess: Made these this afternoon! PERFECT! Thanks lady! July 23, 2014 at 2:24pm Reply

    • Jaclyn: I’m so glad you liked them Melissa :)! July 23, 2014 at 4:33pm Reply

  • Julie @ Lovely Little Kitchen: What a GREAT idea! I love everything about these cookies! Can’t wait to try. July 23, 2014 at 6:59pm Reply

  • Alexe @ Keys to the Cucina: These look fabulous – I never thought to incorporate zucchini in cookies but I might try now! July 24, 2014 at 6:22am Reply

  • Cookin Canuck: Now this is a great way to use up zucchini! These are the pretties cookies. July 25, 2014 at 7:41am Reply

  • Adria: Would old fashioned oats work instead of quick? July 25, 2014 at 8:34am Reply

    • Jaclyn: Probably but the cookies might spread a little more and there will be a more noticeable texture. If it’s all you have on hand I might try chopping them up a bit first in a food processor. July 25, 2014 at 9:55am Reply

      • Dona: Yes; I just made these with old fashioned oats and the cookies spread. March 29, 2017 at 7:34pm Reply

  • Jess: I just found these on Pinterest and decided to make them today. I added a few extras like dried berries and coconut. They were fantastic! I am keeping this recipe fir sure. Oh, and the old fashioned oats work just fine! I added them instead of the instead due to a reading error, but I find most recipes use old fashioned anyways. July 28, 2014 at 6:20pm Reply

  • Jess: Oh, and with the old fashioned, the batter was probably a bit stickier/runnier. I just chilled the dough a little and formed into a ball as best as I could. They look great and taste great :) July 28, 2014 at 6:37pm Reply

    • Jaclyn: I’m so glad you liked these Jess! Thanks for your feedback!! July 28, 2014 at 6:47pm Reply

  • Stephanie @ A Magpie in the Sky: Gosh I’m in love with these already, they look so pretty flecked with courgette. I can’t wait to make them! July 29, 2014 at 3:46am Reply

  • Sonia: Has anyone tried these with frozen shredded zucchini? I never know if I should drain the moisture or put it all in. Shredding a bunch for baking this winter. Thanks! July 30, 2014 at 6:55am Reply

    • Jaclyn: My guess would be to add in all the moisture (just a guess though), the dough might be runnier that way though since the liquids have already been extracted so you might need to chill the dough. July 30, 2014 at 1:01pm Reply

    • Lindsay B: I did these with frozen zucchini, and they turned out fantastic. I drained majority of the liquid and then the batter was still too wet so I added 1/2 cup more oats and I used a 1″ ice cream scoop and just scooped the batter and they turned out perfect, just like if you used fresh zucchini. So so so delicious! August 22, 2014 at 5:13pm Reply

      • Jaclyn: Thanks for the info Lindsay! I’m so glad you liked them! September 6, 2014 at 11:27pm Reply

    • Abbie: Sonia, I always freeze shredded zucchini. I havent made these yet, but when I make bread and zucchini bars, I usually just dump in some of the liquid–I never know how much to add, so I just wait for the consistency of the batter to look right. So far, everything I’ve made with frozen zucchini has turned out good :) August 28, 2014 at 9:55pm Reply

  • Megan {Country Cleaver}: One thing I can’t wait to have is a real garden so I can grow real zucchini in!! I would make endless batches of these and zucchini bread!! July 30, 2014 at 9:01pm Reply

  • Julie: Made these today and they area delicious! moist, chewy and loaded with flavor! Great recipe. August 1, 2014 at 10:37pm Reply

    • Jaclyn: Thanks for your review Julie! I’m happy to hear you liked them! August 13, 2014 at 9:04pm Reply

  • tressie cotterman: These cookies are absolutely delicious!!! Thank you for sharing your recipe, it’s a keeper for me!! August 2, 2014 at 3:42pm Reply

    • Jaclyn: I’m happy to hear you liked these cookies Tressie! Thanks for taking the time to leave a comment! August 25, 2014 at 10:05am Reply

  • Shannon: I made these with GF flour. The batter was very wet so I poured it into a 13X9 and baked it for about a 1/2 hour. Turned out great! August 4, 2014 at 8:22pm Reply

    • Jaclyn: I’m so glad you were able to make a gf version work! August 4, 2014 at 11:12pm Reply

    • Marissa: I added 1/8 cup ground flax when I made them GF and they weren’t as wet. June 26, 2017 at 12:26pm Reply

  • Shana: Made these cookies tonight and they turned out great! Everyone loved them!! Thanks for the recipe! August 5, 2014 at 9:25pm Reply

    • Jaclyn: You’re welcome Shana! Thanks for letting me know you liked them :)! August 6, 2014 at 5:49pm Reply

  • Lauren: Just made these! They are super good! Makes me feel better about eating chocolate chip cookies when they are made with both oatmeal and zucchini! August 7, 2014 at 11:04am Reply

    • Jaclyn: Indeed! Glad you liked them! August 7, 2014 at 12:50pm Reply

  • Kate: How do you cook/cut the zucchini prior to mixing with the other ingredients? August 8, 2014 at 8:53pm Reply

    • Jaclyn: Don’t cook the zucchini, just shred it with a cheese grater and throw it in raw. August 27, 2014 at 11:37am Reply

  • Stacey: Just wondering, after grating the zucchini do you squeeze out the extra moisture or just use as is?? These look FANTASTIC and I can’t wait to make them :) August 11, 2014 at 2:08pm Reply

    • Jaclyn: Leave the moisture. I hope you love them! August 11, 2014 at 9:40pm Reply

  • Ana: These are really good! I just have a question on whether they should be soft or if I undercooked them a little. I am notorious for having over-crunchy cookies. Just wondering on the desired texture I should be aiming for. August 12, 2014 at 5:50pm Reply

    • Jaclyn: These should definitely be soft and moist :). August 12, 2014 at 7:29pm Reply

  • Jenn: Mmm, i cannot wait to try these!!! Delicious! Love the simple healthy recipes too! August 13, 2014 at 12:52am Reply

  • ashley: Would traditional oats work too? August 13, 2014 at 4:27pm Reply

    • Jaclyn: I wouldn’t recommend them because the cookies would spread more but you could try buzzing them in the food processor for a bit to grind them up if that’s all you have and that should work better. August 13, 2014 at 9:08pm Reply

  • Tonya: How would you suggest I add in some ground flaxseed for extra nutrition? August 14, 2014 at 5:18pm Reply

    • Jaclyn: I can’t say the ratios you’d have to adjust for sure since I haven’t tried yet, I think you’d have to reduce the butter a bit in the recipe depending on how much you are adding. August 14, 2014 at 9:13pm Reply

      • Tonya: I added a 1/4 cup of ground flaxseed to the flour mixture and they turned out amazing! My family loves them! August 17, 2014 at 10:13am Reply

        • Jaclyn: I’m glad adding flax worked! I’m so glad your family liked them! August 17, 2014 at 2:37pm Reply

          • TI ya: Just made these again and we love them, but I’m curious of the calories in each if you know? May 12, 2015 at 7:04am

    • Tabitha: Instead of an egg, I used a “Flax Egg” – using 1 tbsp of ground flax and 3 tbsp of water. Perfect! Adding more flax should not be an issue, I do it often in many recipes. September 9, 2016 at 2:19pm Reply

  • June: These turned out great! I used steel cut quick oats and cocoa nibs because it was what I had on hand, the results were awesome! August 16, 2014 at 7:59pm Reply

    • Jaclyn: I’m so glad you liked them June! August 17, 2014 at 9:45am Reply

  • Tina: This recipe is a keeper! They came out soft and cake-like. Loved by all those that tried them. August 18, 2014 at 5:00am Reply

    • Jaclyn: I’m glad everyone enjoyed them Tina! Thanks for coming back to leave a comment! August 18, 2014 at 10:10pm Reply

  • Taryn: These are so delicious! All I had on hand were old fashioned oats so I used them and the batter was a litte thin. I added unsweetened coconut flakes to thickin up the batter. It was a perfect substitute! So good! Thanks for the recipe August 18, 2014 at 8:58pm Reply

    • Jaclyn: I’m so glad they turned out for you with the coconut addition, sounds delish! Thanks for your comment Taryn! August 18, 2014 at 10:03pm Reply

  • Deanna Wolowitz: Made these last night and brought them into work. Everyone LOVED them! So soft and moist and delicious!! Thank you! August 20, 2014 at 11:43am Reply

    • Jaclyn: Thanks for your review Deanna! I’m glad everyone loved them! August 20, 2014 at 5:14pm Reply

  • Oatmeal Chocolate Chip Cookies | albanEATS: […] cookies couldn’t be easier. The actual recipe (https://www.cookingclassy.com/2014/07/zucchini-oat-chocolate-chip-cookies/) calls for a stand mixer… but I sadly do not own one of those. But a hand mixer, or just good […] August 21, 2014 at 2:34pm Reply

  • Karen: Do I have to use the paper on the cookie sheet? What will happen if I don’t? August 22, 2014 at 9:28am Reply

    • Jaclyn: I recommend either the Silpat liner or parchment because the cookies tend to spread less and brown less on bottom vs buttering. But if you don’t have either then buttering should be okay. August 23, 2014 at 1:10pm Reply

  • Carissa: Delicious! I peeled the zucchini and finely grated it to conceal it. My 5 and 7 year olds loved them and I am taking them in for snack for Sunday school. August 22, 2014 at 10:15am Reply

    • Jaclyn: That’s a good idea to peel it so they have no idea it’s in there :). I’m glad you thought they were delicious Carissa! August 22, 2014 at 10:55am Reply

  • Susan: I REALLY wanted to make these today, but no choc in the house – I decided to go for with dried cranberries and flaked coconut- yummy! I think this will be a family stAple. Can’t wait to get the chips and make them again.
    Thank you! August 22, 2014 at 2:57pm Reply

    • Jaclyn: I’m so glad you liked these Susan! Thanks for coming back to leave a comment, I hope you love the chocolate chip version even more :)! August 22, 2014 at 10:06pm Reply

  • Connie | URBAN BAKES: Jaclyn, I love this! I literally just came back from the grocery store with 2 zucchinis looking for a recipe and stumbled upon yours. Can’t wait to try it in cookies! August 22, 2014 at 8:42pm Reply

    • Jaclyn: I hope you love them Connie! August 22, 2014 at 10:05pm Reply

  • Ellen: Loved these! I used two mashed bananas and only a1/4 cup butter. I then replaced 1/3 of the flour with whole wheat flour. I also used a little less sugar since there is natural sweetness from the bananas. They came out great and I could feel good about feeding them to my 2 year old. Bonus…..MY HUSBAND EVEN LIKED THEM! August 24, 2014 at 1:16pm Reply

    • Ellen: Oh, I also used the traditional oats and although the dough seems soupy it cooks up fine and didn’t spread. August 24, 2014 at 1:18pm Reply

  • Zucchini Chocolate Chip Oatmeal Cookies – A Seat at the Table: […] Adapted from Cooking Classy […] August 28, 2014 at 1:30pm Reply

  • Baking w/Zucchini — Day 1 | My Undeveloped Story: […] Modified from recipe found here. […] September 1, 2014 at 8:44pm Reply

  • chgirl: Thank you so much for this wonderful recipe! I made these this weekend and they are fabulous!!! I have never had a recipe that I haven’t changed in some way until this one. This recipe is perfect the way it is – absolutely nothing needs to be changed in any way. The finished cookies look amazing (putting the ⅓ cup of chips on the dough balls before baking totally adds to their appearance), and they are soft, moist, and delicious. They have an ideal mix of sweet and healthy. My friends definitely enjoyed these but the real test was my meat-eating, sugar-loving husband – he ate two before I could even say, “What do you think?” September 9, 2014 at 4:02pm Reply

    • Jaclyn: Thanks for taking the time to leave such a detailed review! September 29, 2014 at 2:12pm Reply

  • Jenn: Do you know if this batter (as prepared) would freeze well? Thanks! September 18, 2014 at 3:45pm Reply

    • Jaclyn: I wouldn’t recommend freezing this batter since it’s more of a cake-like cookie. September 19, 2014 at 2:39pm Reply

  • Kate: Does anyone know the rough amount of calories per cookie or batch? September 23, 2014 at 4:55pm Reply

  • Mary Rolinski: I made these yesterday and they turned out better than delicious!!! Thank you for sharing this recipe! September 25, 2014 at 9:41am Reply

  • Heather: Wow! I loved these! I was craving zucchini cookies and just made these up. They came together pretty quick. I actually doubled the recipe (thank goodness since I probably already ate 1 batch!) and I ended up with an extra cup of zucchini. I threw it all in and it still worked out. Needed a bit more oats for the added moisture, but they are so good! I also love how you respond to people’s questions on here. It’s nice to see! Thanks for the awesome recipe. November 23, 2014 at 5:26pm Reply

    • Jaclyn: I’m so happy to hear you liked the recipe Heather and I’m glad to hear it doubles well! Thanks for your feedback! November 23, 2014 at 8:13pm Reply

    • Caroline Kaufman Nutrition (@sweetfoodie): Oh, and I ground up my rolled oats in the food processor to make them like “quick cook” and it worked perfectly. June 18, 2015 at 12:18am Reply

  • karen: Could I substitute the butter with crisco butter flavour shortening? Thanks so much April 11, 2015 at 5:03pm Reply

  • Melissa: I made these in the hopes that my kids would like them. My 2 yr old is very picky, but LOVED them. Thanks for the recipe. I will make them again soon. April 24, 2015 at 3:24pm Reply

    • Jaclyn: I’m so happy to hear they were enjoyed, even by picky eaters :)! April 24, 2015 at 4:51pm Reply

  • Caroline Kaufman Nutrition (@sweetfoodie): Made these tonight and they were awesome!!! Totally loved them – even more than I thought I were. Love how the cinnamon really comes through. June 18, 2015 at 12:15am Reply

  • Jen: Hi! These look great! I’m not a fan of nuts and want to leave them out. Should I add more of something else to make up for it or will they be okay? June 19, 2015 at 8:38am Reply

    • Jaclyn: That should be fine to omit them, they may just spread out a little bit more. June 20, 2015 at 10:19pm Reply

  • Lauren: would this work with the gluten free flour also? June 24, 2015 at 9:47am Reply

    • Jaclyn: I can’t say for sure since I haven’t tested but you may find tips online to convert cookie recipes with gluten free flour. June 24, 2015 at 9:54pm Reply

  • Lisa: LOVE the idea of using zucchini in chocolate chip cookies! Saving this recipe! June 24, 2015 at 10:20am Reply

  • Amy: I just made these and they are amazing! I made them vegan by substituting a 2.5T water and 1T ground flax for the egg and coconut oil for the butter. I had no idea what would happen and they turned out great!

    I found your blog on Pinterest while looking for things to do with all the zucchini from my garden. June 30, 2015 at 10:19pm Reply

  • Valerie: Decided to change it up a bit and make these cookies with my zucchini versus my usual chocolate zucchini cake and boy am I glad I did. These came out Ahhh-mazing! I used 1c WW and 1/2c white flour, subbed Truvia for the sugar and added 1/4c Flax meal. It’s the perfect little treat to get me over the afternoon hump! Thanks so much for sharing such a great way to use up my zucchini! July 29, 2015 at 12:14pm Reply

  • Brenda: I am going to try making makes with oat flour instead of all purpose flour to make gluten free. August 12, 2015 at 4:31pm Reply

  • Alison Randall: These were a delicious blast from the past for me. They tasted just like cookies my grandma used to make. Thanks for sharing! August 19, 2015 at 9:41pm Reply

  • Sara: I was also thinking about adding some cocoa powder to the recpie and then maybe a touch of mashed carrots and or sweet potatoes for color and more hidden veggie what do you think August 20, 2015 at 7:46am Reply

  • Casey: These were ok. I wouldn’t think moist is the best way to describe them. Definitely soft with a cake-like texture. Maybe muffin tops would be a better name for them. :) but I’m not being negative! Just think calling them a cookie is misleading. Glad so many other people have rave reviews about them! August 24, 2015 at 6:55pm Reply

  • Deb: Made these cookies this weekend. They are definitely very soft, which is a plus. They are not overly sweet but with all of the chocolate chips, I don’t know that I would want them any sweeter either. It’s a very good combo and I’d make them again. They were a big hit with everyone! September 21, 2015 at 7:17am Reply

  • Pamela Astwood: We love these cookies. I have also done half butterscotch chips and half chocolate…so good. Love that the sugar is not a high amount. October 10, 2015 at 4:22pm Reply

  • Lorraine: Can you tell me the weight in grams as don’t have the cup measurements. Thanks January 5, 2016 at 10:37am Reply

  • Mary: Mary , can I Know about the calories of those cookies January 12, 2016 at 8:15pm Reply

    • Jaclyn: I’m sorry, I don’t have that info. January 14, 2016 at 1:43pm Reply

  • Brenda Carroll: I just made these today. They are fabulous. Thank you for the suggestion to set aside a few chocolate chips to place on top of each cookie before baking. They look as good as they taste! Great recipe! My husband loves them, too! January 15, 2016 at 4:37pm Reply

  • Gissel: Do you know the nutritional value of the cookies? Just wondering, for tracking purposes. May 2, 2016 at 1:16am Reply

  • Morgan: Just made these with gluten free all purpose flour and a flax egg to make them gluten free and vegan for my son who has a ton of allergies. He wanted more more!!
    As a cookie they turned out flat but then I sprayed some coconut cooking spray in my mini muffin tins and they just came out amazing! A little crunchy edge and a soft middle:) oh and I added raisins in his and have some with chocolate chips in the oven for me and my daughter;)
    Thanks! July 10, 2016 at 4:35pm Reply

    • Jaclyn: Great ideas – So glad they were enjoyed Morgan! July 11, 2016 at 2:27pm Reply

  • linda: o my gosh, these are THE BEST! thank you for sharing. July 20, 2016 at 1:57pm Reply

  • Brooke: I see unsalted butter is used. Is regular butter ok? What would be the downside of not using the unsalted butter? August 2, 2016 at 12:17pm Reply

    • Jaclyn: Just reduce the salt 1/4 tsp for every 1/2 cup of salted butter used in a recipe calling for unsalted butter :). August 2, 2016 at 10:50pm Reply

  • Christie: Shredded the zucchini with a food processorz Doubled the batch and made with GF flour and dark chocolate chunks…world’s pickiest kids are eating shoveling then in. Tip: if you use GF flour blend that contains xanthan gum, the dough will have exactly the right consistency. August 5, 2016 at 12:19pm Reply

  • Michelle: I made these cookies today and they are wonderful, so glad that I doubled the recipe! So many yummy flavors! I only had old fashioned oats on hand and used them without any problems! Thanks so much for sharing the recipe with us!!! August 14, 2016 at 11:56am Reply

    • Jaclyn: Thanks for the great review Michelle! August 15, 2016 at 3:42pm Reply

  • hehley: Delicious! Thanks so much for sharing! I will not be surprised if we don’t have any left over tomorrow :-) :-) August 20, 2016 at 6:10pm Reply

  • Marcia: My daughter is dairy free, can I sub the butter for coconut oil? Thanks!! August 22, 2016 at 2:46pm Reply

  • Albina: i like your recipe of cookies about three months and today i found time to make it. And cookies are really amazing, so easy to cook and so fast to eat them!:) I love it, thank you! August 27, 2016 at 11:25am Reply

  • Edrika Clark: These are SO AYUMMY! Next time I’m adding raisins. Thanks for this great recipe! August 28, 2016 at 6:55pm Reply

    • Jaclyn: Thanks for leaving a comment Edrika! August 31, 2016 at 10:41am Reply

  • Doris: Just made a batch of these cookies, very yummy, differently going to make again. Thanks for sharing. September 18, 2016 at 10:39am Reply

  • Sherry: Mine didn’t look like yours, too sticky to make into a ball, so just dropped them. Finally added a little more oatmeal & they were better. Think next time will cut back the chocolate chips & add craisens. Good though. Thanks. September 27, 2016 at 2:34pm Reply

  • SueK: Do you think these would turn out ok if I put them in a pan and made bars instead of cookies? October 4, 2016 at 9:28am Reply

    • Jean DIJOSEPH: Can these be baked in an 9×13 pan and come out as bar August 23, 2017 at 8:12am Reply

  • Pat: I made these with white chocolate chips, some craisens and pecans. Yummo!! January 16, 2017 at 2:31pm Reply

  • Jeanette Waters: I am also wondering if I could make them as bars vs. cookies. How would I adjust the temp/time? What size pan should I use? I’m very new to baking. Thanks! August 5, 2017 at 6:48am Reply

  • Tina: These are delicious. They are moist and flavorful. We love them! August 19, 2017 at 10:31am Reply

  • Jenessa: Reduced to 1/3 cup of sugar then substituted 1/4 cup of cocunut oil with 1/4 stick of butter, instead of just using butter. They turned out great! August 20, 2017 at 11:59am Reply

  • Tracy: Family drama in the middle of making these. I forgot the oatmeal! These little babies are so moist and delicious, making another batch August 22, 2017 at 2:25pm Reply

  • Sue Stevenson: They are bland tasting and soft, but my elderly parents liked them. I think next time I will try some different seasonings like ground cloves or allspice for more flavor. My husband said not to call them ‘chocolate chip cookies” but rather “zucchini cookies with chocolate chips”‘ October 1, 2017 at 5:50pm Reply

  • Lola Martinez: Wonderful! October 10, 2017 at 2:13pm Reply

  • Lilly: Jaclyn, these look great. Im a busy mom and part time college student always looking for a healthier alternative but admit im not much of a baker. Never have been. Can you post the nutritional value for a serving? Thanks. April 20, 2018 at 8:25am Reply

    • Jaclyn: Just added it to the recipe. :) April 24, 2018 at 11:56am Reply

  • Jessica: Very good,substituted butter with coconut oil May 1, 2018 at 6:35pm Reply

    • Jaclyn: So glad you enjoyed it – thanks for your feedback! May 2, 2018 at 3:01pm Reply

Add your comment:

Copyright 2011-2018 Cooking Classy | Privacy Policy
Design by cre8d