Oatmeal, chocolate and zucchini cookies

Oatmeal, chocolate and zucchini cookies

Directions: 15 minutes
Cook time: 15 minutes
Servings: 24 cookies
Allergens: Eggs, Wheat and triticale,
Recipe submitted by Clémence Desjardins, Catherine Fortier, Marie-Julie Harvey and Jérémy Laroche, nutrition trainees


  • 180 ml (¾ cup) all-purpose flour
  • 125 ml (½ cup) whole wheat flour
  • 125 ml (½ cup) unsweetened cocoa powder
  • 5 ml (1 tsp) baking powder
  • 1 ml (¼ tsp) salt
  • 375 ml (1 ½ cup) quick cook oats
  • 125 ml (½ cup) non-hydrogenated margarine
  • 160 ml (⅔ cup) unsweetened applesauce
  • 330 ml (1 ⅓ cup) brown sugar, packed
  • 80 ml (⅓ cup) granulated sugar
  • 5 ml (1 tsp) vanilla extract
  • 5 ml (1 tsp) lemon juice
  • 2 large eggs
  • 125 ml (½ cup) zucchini, finely grated


  • 3 baking sheets
  • 2 large bowls
  • Sieve
  • Wooden spoon
  • Electric mixer
  • Spatula
  • Ice cream scoop


  1. Preheat the oven to 375°F (190°C) and place rack in middle position.
  2. Lightly grease 3 baking sheets. Set aside.
  3. Sift all-purpose flour, whole wheat flour, unsweetened cocoa powder, baking powder, and salt into a large bowl. Sift until only the bran and germ are left in the sieve, then add them into the mix.
  4. Add oats to dry ingredients and stir with a wooden spoon. Set aside.
  5. Place margarine, applesauce, brown sugar, sugar, vanilla, and lemon juice in a second large bowl.
  6. Beat liquid ingredients together with an electric mixer on medium speed for around 1 minute until fairly smooth. Scrape down sides of bowl with a spatula if necessary.
  7. Add eggs to wet ingredients and beat with mixer for about 30 seconds.
  8. Add zucchini and beat for another 30 seconds until well blended. Scrape down sides of bowl with a spatula if necessary to ensure all ingredients are well blended.
  9. Add dry ingredients to wet ingredients 1 cup at a time and combine using a spatula. Use fold-in method to avoid over-stirring.
  10. Using an ice cream scoop, divide mixture into equal-sized portions on lined baking sheets. Space portions 3 to 4 cm apart.
  11. Bake 15 minutes or until a toothpick inserted in the middle of a cookie comes out clean.
  12. Remove cookies from the oven and leave on baking sheets for 5 minutes before transferring to a cooling rack to cool completely.



  • Cookies can be frozen and enjoyed later.