Description
Indulge in the delightful goodness of Healthy Zucchini Oatmeal Cookies, where the heartiness of oats meets the moisture of fresh zucchini. These chewy treats are a perfect balance of wholesome ingredients and comforting flavors, making them an ideal snack for any occasion—from casual afternoons to festive gatherings. With hints of cinnamon and nutmeg, these cookies offer a warm, inviting taste that pairs beautifully with your favorite beverage. Plus, they’re simple to whip up, ensuring that you can satisfy your cookie cravings anytime!
Ingredients
Scale
- 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
- Prepare the dough: In one bowl, mix oats, flour, baking powder, cinnamon, nutmeg, and salt. In another bowl, whisk coconut oil or butter with egg and vanilla. Stir in maple syrup until combined. Gradually fold in the dry mixture and then add grated zucchini. Chill for 30 minutes.
- Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Shape the cookies: Drop rounded scoops of dough onto the baking sheet and flatten slightly.
- Bake for 11–14 minutes until golden on edges. Cool on a wire rack.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 110
- Sugar: 5g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg