Healthy Zucchini Oatmeal Cookies
Deliciously chewy cookies made with zucchini and oats. Perfect for a healthy snack!
Equipment
- mixing bowls
- baking sheet
- spatula
- whisk
- Silicone baking mat or parchment paper
Ingredients
Dry Ingredients
- 1 cup instant oats gluten-free if necessary
- ¾ cup whole wheat flour or gluten-free flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Wet Ingredients
- 2 tablespoon coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
- 1 cup freshly grated zucchini patted dry
Instructions
Preparation
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla until thoroughly combined. Stir in the maple syrup. Add in the oat mixture, and stir until just incorporated. Fold in the zucchini. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
Store leftover cookies in an airtight container. They'll keep for a couple of days at room temperature or closer to a week when refrigerated. Frozen cookies maintain quality well.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 75mgPotassium: 100mgFiber: 2gSugar: 6gVitamin A: 200IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!