Healthy Zucchini Oatmeal Cookies are a delicious treat that combines the goodness of oats and zucchini in a fun and tasty way. These cookies are soft, chewy, and perfect for a snack or dessert. They are also packed with nutrients, making them a healthier option that still satisfies your cravings. Whether you’re looking for a way to use up extra zucchini from your garden or just want a wholesome cookie recipe, these cookies are sure to please everyone in the family.
With simple ingredients and easy steps, making these cookies is a breeze. Plus, they are a great way to sneak in some vegetables without anyone noticing! Enjoy them with a glass of milk, or pack them for a lunchbox treat. These cookies are not only yummy, but they also offer a chance to enjoy a homemade dessert without the guilt.
So why not whip up a batch today? Your friends and family will love these delightful cookies, and you can feel good about sharing something healthy.
Why Make This Recipe
Making healthy zucchini oatmeal cookies is a great way to incorporate more whole grains and vegetables into your diet. They’re easy to prepare and use simple ingredients that are often already in your pantry. Plus, they offer a fun twist on traditional cookies while remaining nutritious. Enjoying these cookies means you can satisfy your sweet tooth without compromising on health!
How to Make Healthy Zucchini Oatmeal Cookies
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
- 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!)
Directions:
- 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 the oat mixture to the wet ingredients and stir until just incorporated.
- Fold in the grated zucchini.
- Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F (160°C) 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 each scoop to about ⅜”-thick using a spatula.
- Bake at 325°F for 11-14 minutes.
- Allow to cool on the pan for 10 minutes before transferring to a wire rack.
How to Serve Healthy Zucchini Oatmeal Cookies
Serve these cookies warm from the oven with a glass of milk or your favorite plant-based milk. They can also be enjoyed as a midday snack or a light dessert. For a special treat, add a sprinkle of powdered sugar on top or serve alongside a scoop of yogurt.
How to Store Healthy Zucchini Oatmeal Cookies
These cookies can be stored in an airtight container at room temperature for up to 3-5 days. For longer storage, place them in the fridge for up to a week or freeze for up to 3 months. Just thaw them at room temperature before enjoying.
Tips to Make Healthy Zucchini Oatmeal Cookies
- Make sure to pat the grated zucchini dry with a paper towel to prevent excess moisture.
- Customize the flavors by adding chocolate chips or nuts if desired.
- For a sweeter cookie, adjust the amount of maple syrup or add a bit of honey.
- If using gluten-free flour, check labels for cross-contamination.
Variation
You can enhance these cookies by adding mini chocolate chips, dried cranberries, or even chopped nuts for added texture and flavor.
FAQs
Can I use rolled oats instead of instant oats?
Yes, rolled oats can be used, but the texture may be slightly different.What can I use instead of maple syrup?
Honey or agave syrup can be good substitutes for maple syrup.Can I make these cookies vegan?
Use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) instead of the egg and use coconut oil in place of butter.How can I tell when the cookies are done?
They should be slightly golden around the edges and set in the middle when baked.Is it necessary to chill the dough?
Chilling the dough helps the cookies to hold their shape better during baking, but it can be skipped if you’re short on time.
Healthy Zucchini Oatmeal Cookies
Delicious and nutritious cookies made with oats and zucchini, perfect for a healthy snack or dessert.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 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
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 the oat mixture to the wet ingredients and stir until just incorporated.
- Fold in the grated zucchini.
- Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F (160°C) 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 each scoop to about ⅜”-thick using a spatula.
- Bake at 325°F for 11-14 minutes.
- Allow to cool on the pan for 10 minutes before transferring to a wire rack.
Notes
Pat the grated zucchini dry to avoid excess moisture. Customize with chocolate chips or nuts if desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
