Description
Delicious and healthy zucchini oatmeal cookies that are perfect for a guilt-free treat. These cookies are soft, chewy, and packed with wholesome ingredients.
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
- Dry Ingredients: In a medium bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt.
- Preparation: Preheat oven to 325°F. Line a baking sheet with a silicone mat or parchment paper.
- Baking: Drop rounded scoops of dough onto the prepared sheet. Flatten to ⅜” thickness. Bake at 325°F for 11-14 minutes.
- Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Wet Ingredients: In a separate bowl, whisk together coconut oil or butter, egg, and vanilla until combined. Stir in maple syrup. Add in the oat mixture, stir until just incorporated, then fold in the zucchini. Chill dough for 30 minutes.
Notes
- Pat dry the grated zucchini to remove excess moisture for better cookie texture.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 85mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Zucchini, Oatmeal, Cookies, Healthy, Dessert, Gluten-free
