Healthy Zucchini Oatmeal Cookies
These Healthy Zucchini Oatmeal Cookies taste like a cross between oatmeal cookies and zucchini bread, chewy and moist.
Equipment
- baking sheet
- Mixing Bowls
- Whisk
- spatula
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
- 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 the zucchini before patting it dry to remove excess moisture. Over-baking may cause cookies to be dry. Store leftover cookies in an airtight container. They stay fresh for a few days or up to a week if refrigerated.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 2gSugar: 6gVitamin A: 100IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg
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