These healthy oatmeal chocolate chip cookies are going to become your new favorite go to snack when your kiddos are asking for a treat! Why? Well because these healthy oatmeal chocolate chip cookies are hiding veggies, they are vegan, gluten free, allergy friendly, packed with protein and fiber and super simple to make! All you need is the food processor!
Growing up, oatmeal cookies were not my #1 choice. There are not chocolate chips in most oatmeal cookies, and therefore not my favorite. Don’t act surprised! This girl LOVES chocolate! Don’t get me wrong, I love a good cinnamon raisin cookie but raisins will never win when chocolate chips are the competition. Am I right? Well, these healthy oatmeal chocolate chip cookies solve that dilemma!
Why you’ll love these Healthy Oatmeal Chocolate Chip Cookies
I am going to bank on the fact that your kiddos will not be able to tell these healthy oatmeal chocolate chip cookies have zucchini hidden in them! I know you are probably thinking, they will see the green specks and run like the wind, but I promise you have to trust me on this one. I’ve got your back. Once the zucchini are finely shredded (using the food processor) and mixed in, you won’t even notice them! Plus the chocolate chips make these seem less suspicious!
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You are probably wondering, just how healthy are these chocolate chip cookies? Well, they are packed with fiber thanks to the oats, banana, zucchini, chia seeds and sunflower seeds, they have a good serving of healthy fats from the chia seeds and sunflower seeds, and are full of protein as well thanks to the protein powder, chia seeds and sunflower seeds. These cookies could totally double as a healthy breakfast cookie as well!
Trust me these cookies are a much better option than a toaster strudel or pop-tart. Not only are these gluten free, but the fiber and protein will help you and your kiddos feel full, focused and happy (don’t forget these have chocolate chips). These healthy oatmeal chocolate chip cookies would also be an awesome snack for your kiddos after school or the perfect way to fuel you in the carpool lane or sitting at practice or a game all day long!
These cookies are super simple to make and I am a big believer in making a double batch on the weekend when your food processor is already out. I am not sure how this recipe would double though, so you may want to make it in 2 separate batches. I’m pretty sure these cookies would freeze well if you decide to make a few batches at once!
Healthy Oatmeal Chocolate Chip Cookies
- 1/4 cup maple syrup
- 3/4 cup gluten free oats - old fashion or quick cooking
- 1/2 cup sunflower seeds - or nut or seed of choice
- 1 medium banana
- 2 scoop vanilla vegan protein powder
- 2 small zucchini - or one large
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking powder
- 1/4 cup dairy free chocolate chips
- Preheat the oven to 375F
- Add the maple syrup, gluten free oats and sunflower seeds to the food process and process on high for about 30 seconds until combined.
- Scrape down the sides of the food processor and turn on high. Add the banana and process until incorporated
- Stop the food process or and add 2 scoops of protein powder. Process on high until incorporated, about 1 minute.
- Carefully remove the blade, and scrape out the dough into a separate bowl.
- Add the shredding attachment to the food processor and finely shred 2 small zucchini (or one large) in the food processor.
- Take the shredded zucchini to the sink and squeeze out as much of the water from the zucchini as you can. You will probably want to do 2-3 batch of this so you don't lose any in the sink!
- Once you have removed as much excess water as you can, add the blade back to the food processor. Add the now much dryer zucchini and the batter back to the food processor.
- Process on high until fully incorporated, about 1 minute.
- Add the cinnamon, vanilla and baking powder, Process on high 30 seconds to incorporate.
- Add the chocolate chips and process only about 5-10 seconds to distribute.
- Add parchment paper to a cookie sheet. Spray with non-stick just to make sure cookies don't stick. Using a tablespoon, divide the batter. These cookies don't spread much so you don't have to worry about them spreading.
- Bake at 375F for 15 minutes. Allow to cool before enjoying
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