Healthy Zucchini Oatmeal Cookies
Deliciously chewy cookies combining oats and zucchini for a healthier treat. Perfect snack for any day!
Equipment
- mixing bowls
- baking sheet
- Silicone baking mat or parchment paper
- Whisk
- spatula
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
- 2 tablespoon coconut oil or unsalted butter, melted and cooled
- 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
Measure zucchini before patting dry and do not add more zucchini to avoid flimsy cookies. Chill dough for optimal results.
Nutrition
Serving: 1cookieCalories: 110kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 5gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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