Healthy Zucchini Oatmeal Cookies Recipe
Delicious and healthy zucchini oatmeal cookies that are perfect for a guilt-free treat. These cookies are soft, chewy, and packed with wholesome ingredients.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour (including chilling time)
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients:
- 1 cup (100g) instant oats
- ¾ cup (90g) whole wheat flour or gluten-free* flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients:
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 1 cup (90g) freshly grated zucchini, patted dry ((see Notes!))
Instructions
- 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
- Make sure to pat the grated zucchini dry to remove excess moisture and prevent the cookies from becoming too soggy.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 95mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: zucchini oatmeal cookies, healthy cookies, oatmeal cookie recipe
