Yellow Squash Chocolate Chip Oatmeal Cookies by Daphne Oz

Total Time
3 hr 15 min
30 min
15 min
Invisible veggies in my cookies?? Sign me up! These gluten-free cookies satisfy that sweet craving but sneak in lots of good stuff, too. Oats add whole grain goodness, and almond flour gives a protein-and-fiber boost. The cookies can be stored in an airtight container at room temperature for 3 to 5 days.


Uncooked summer squash

1 cup(s), yellow. or zucchini, shredded

Old-fashioned rolled oats

2 cup(s)

Almond flour

1 cup(s)

Baking soda

½ tsp

Table salt

½ tsp

Unsalted butter

½ cup(s), softened

Monk fruit sweetener with erythritol

1 cup(s)


1 item(s), large

Maple syrup

1 Tbsp

Vanilla extract

2 tsp

Semisweet chocolate chips

½ cup(s)


  1. Lightly blot the shredded squash with a dish towel to soak up any surface liquid (no need to squeeze/wring). Set aside.
  2. In a medium bowl, whisk together the oats, almond flour, baking soda, and salt. Set aside.
  3. Beat the butter and sweetener together in a separate bowl until lightened and creamy, about 2 minutes. Add the egg and beat another minute. Add the maple syrup and vanilla extract and beat another 30 seconds.
  4. Stir the squash into the dry ingredients to distribute, then add to the wet ingredients and beat together until combined. Fold in the chocolate chips. Cover and chill the dough in the refrigerator for 2 to 4 hours to allow to set up.
  5. Preheat the oven to 350°F. Line 2 large baking sheets with parchment paper or a silicone baking mat. Scoop 2 tablespoons of dough to form each cookie and arrange on the baking sheets 3 inches apart to allow for spread.
  6. Bake until lightly browned and crisp on the edges, 13 to 15 minutes. Allow to cool 5 minutes before removing to a wire rack to completely finish cooling.
  7. Serving size: 1 cookie