Zucchini Applesauce Oatmeal Cookies
These Zucchini Applesauce Oatmeal Cookies are made without butter or oil! Packed with oats, raisins & chocolate chips. A healthy breakfast cookie you’ll love. Get the rec
Before you go, Nutella Drop Biscuits or Cowboy Cookies are worth a click.
The Story Behind These No-Butter Zucchini Oatmeal Cookies
I have become a little obsessed with zucchini cookies. My freezer is stocked with Zucchini Coconut Chocolate Chip Cookies and Chocolate Fudge Zucchini Cookies. I can’t help myself. I don’t want to waste our zucchini so I just keep baking. But after sharing my coconut version, I got a few emails asking for a similar cookie without the coconut and coconut oil. So I went back to the kitchen and came up with these Zucchini Applesauce Oatmeal Cookies. They use applesauce instead of butter or oil, which keeps them soft and chewy. They’re hearty enough for breakfast, with oats, raisins, and chocolate chips. I think you’ll love them as much as I do.
Why You’ll Love These Healthy Breakfast Cookies
- No butter or oil needed. Applesauce provides moisture and sweetness, making these cookies lighter but still tender.
- They’re packed with good-for-you ingredients: zucchini, oats, raisins, and chocolate chips. You get fruit, veggies, and whole grains in one cookie.
- These cookies freeze beautifully. Bake a batch and stash some in the freezer for a quick breakfast or snack anytime.
Key Ingredients for Zucchini Oatmeal Cookies with Applesauce
- Zucchini: Shredded zucchini adds moisture and nutrients to the cookies. It blends right into the batter and helps keep them soft.
- Applesauce: Replaces the fat (butter or oil) while adding natural sweetness. Use unsweetened applesauce to control the sugar level.
- Old-fashioned oats: Provide a chewy texture and hearty bite. Quick oats would work but will give a softer, less chewy cookie.
Kitchen Tools for Making Zucchini Applesauce Oatmeal Cookies
- Baking sheet (half-sheet pan works well)
- Silpat baking mat or parchment paper
- Medium and large mixing bowls
- Whisk for dry ingredients
- Measuring cups and spoons
- Cookie scoop or a tablespoon for portioning dough
- Wire cooling rack
Tips for Perfect Zucchini Oatmeal Cookies Every Time
When mixing the dough, be careful not to overmix once you add the flour. Overworking the gluten can make the cookies tough. Stir just until the flour disappears, then fold in the oats, raisins, and chocolate chips.
Use a heaping tablespoonful of dough for each cookie and space them about 2 inches apart on the baking sheet. They spread a little during baking. Bake for 10 to 12 minutes, until the edges are slightly golden and the centers look set. The cookies will firm up as they cool, so don’t overbake. Let them cool completely on a wire rack before storing.
Easy Variations for These Oatmeal Cookies with Applesauce
If you don’t have white whole wheat flour on hand, you can substitute all-purpose flour with no other changes. The cookies will be slightly less dense but still delicious. Not a fan of raisins? Simply leave them out. The cookies will still have plenty of texture from the oats and chocolate chips. You can also swap the raisins for dried cranberries or chopped dried apricots if you like.
How to Serve Zucchini Applesauce Oatmeal Cookies
These cookies are versatile enough for any time of day. Enjoy them as a quick breakfast alongside a glass of milk or a cup of coffee. They also make a great afternoon snack or a lunchbox treat. For a dessert, serve them with a scoop of vanilla ice cream.
How to Store Zucchini Oatmeal Cookies
Store the cooled cookies in an airtight container at room temperature. They will stay fresh for up to 5 days. If you live in a humid climate, you can add a slice of bread to the container to help absorb excess moisture and keep the cookies soft.
How to Freeze Zucchini Applesauce Oatmeal Cookies
These cookies freeze exceptionally well. Arrange the baked and cooled cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Transfer the frozen cookies to a zip-top freezer bag, pressing out as much air as possible. They will keep for up to 3 months. To thaw, let them sit at room temperature for about 15 minutes, or warm them in the microwave for a few seconds.
Best Way to Reheat These No-Butter Cookies
If you prefer your cookies warm, place one on a microwave-safe plate and heat for 10 to 15 seconds. For a larger batch, arrange them on a baking sheet and warm in a 300°F oven for 5 minutes. This will restore some of the fresh-from-the-oven softness without drying them out.
Frequently Asked Questions About Zucchini Applesauce Oatmeal Cookies
Can I use all-purpose flour instead of white whole wheat flour?
Yes, you can substitute all-purpose flour 1:1. The cookies will be slightly less hearty but still turn out soft and chewy.
Do I need to squeeze the moisture out of the shredded zucchini?
No, do not squeeze the zucchini. The moisture helps keep the cookies tender and moist. Just shred it and add it directly to the wet ingredients.
Can I use quick oats instead of old-fashioned oats?
Quick oats will work, but the cookies will have a softer, less chewy texture. Old-fashioned oats give a more substantial bite.
Can I omit the raisins?
Absolutely. The recipe works fine without raisins. You can also replace them with dried cranberries, chopped nuts, or extra chocolate chips.
How do I make these cookies gluten-free?
Use a 1:1 gluten-free all-purpose flour blend and certified gluten-free oats. The texture may vary slightly, but they should still be delicious.
Recipe
Zucchini Applesauce Oatmeal Cookies
Zucchini cookies made with applesauce, oatmeal, raisins, and chocolate chips! No butter or oil needed! These cookies make a great breakfast cookie:)
Ingredients
- 1 cup white whole wheat flour
- 1 tsp baking soda
- 0.5 tsp salt
- 1 tsp ground cinnamon
- 0.25 tsp ground cloves
- 0.125 tsp ground nutmeg
- 0.25 cup applesauce
- 0.75 cup dark brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup shredded zucchini
- 2 cup old fashioned oats
- 0.5 cup raisins
- 0.75 cup semisweet chocolate chips
Instructions
- 1
Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- 2
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, cloves, and nutmeg. Set aside.
- 3
In a large mixing bowl, combine applesauce and brown sugar, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
- 4
Slowly add flour mixture until just combined. Stir in oats, raisins, and chocolate chips.
- 5
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
- 6
Note-you can use all-purpose flour instead of whole wheat flour. You can also omit the raisins if you aren't crazy about raisins in your cookies.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 14 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: kid-friendly, Oven Baked, vegetarian
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NutriforksNutriForks is a home-cooking site built around two simple ideas: recipes should actually work, and you should know what’s in them. Every recipe pairs clear, tested instructions with a full nutrition breakdown, so healthy, everyday cooking is genuinely easy.