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Healthy Zucchini Oatmeal Cookies

Irresistible Healthy Zucchini Oatmeal Cookies You’ll Love

Discover delightful Healthy Zucchini Oatmeal Cookies that combine oatmeal's heartiness with zucchini's moisture for a guilt-free indulgence.
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Prep Time 15 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup instant oats or blended old-fashioned rolled oats
  • 1 cup whole wheat flour can substitute with white whole wheat, gluten-free, or all-purpose flour
  • 1 teaspoon baking powder ensure it's fresh for effective leavening
  • 1 teaspoon ground cinnamon essential for cozy taste
  • 1/4 teaspoon ground nutmeg optional but recommended for depth
  • 1 pinch salt balances sweetness
  • 1/3 cup coconut oil or melted unsalted butter
  • 1 large egg can substitute with a flax egg for vegan option
  • 1 teaspoon vanilla extract essential for flavor complexity
  • 1/2 cup pure maple syrup can substitute with honey or agave
  • 1 cup freshly grated zucchini must be patted dry

Equipment

  • Mixing bowls
  • Whisk
  • Baking Sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt.
  2. In another bowl, combine melted coconut oil, egg, and vanilla extract. Stir until blended, then add pure maple syrup.
  3. Pour the dry ingredients into the wet ingredients and gently fold them together until just combined.
  4. Carefully fold in the freshly grated zucchini until evenly distributed.
  5. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
  6. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  7. Use a cookie scoop to portion out the dough onto the prepared baking sheet, placing them 2 inches apart.
  8. Bake the cookies for 11-14 minutes, until the centers are slightly soft and edges are lightly golden.
  9. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 50IUCalcium: 20mgIron: 0.5mg

Notes

These cookies can be stored in an airtight container at room temperature for up to 3 days, refrigerated for 1 week, or frozen for up to 3 months.

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