Healthy Zucchini Oatmeal Cookies Recipe
These Healthy Zucchini Oatmeal Cookies are a wholesome treat combining nutrient-rich oats, whole wheat flour, and grated zucchini for added moisture and fiber. Naturally sweetened with pure maple syrup and flavored with warm spices like cinnamon and nutmeg, they offer a delicious, lower-fat snack option perfect for any time of day.
- Prep Time: 15 minutes
- Cook Time: 11-14 minutes
- Total Time: 45-50 minutes
- Yield: 15 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the oats, whole wheat or gluten-free flour, baking powder, cinnamon, nutmeg, and salt until evenly incorporated.
- Mix wet ingredients: In a separate bowl, whisk the melted coconut oil or butter with the egg and vanilla extract until thoroughly combined. Stir in the pure maple syrup to blend all liquids well.
- Combine mixtures: Add the dry oat mixture into the wet ingredients and stir gently until just incorporated to avoid overmixing. Fold in the freshly grated and patted dry zucchini carefully for moisture and texture.
- Chill dough: Cover the cookie dough and refrigerate for 30 minutes to help it firm up and to enhance the flavors.
- Preheat oven: Set your oven to 325°F (163°C) and prepare a baking sheet by lining it with a silicone baking mat or parchment paper to prevent sticking.
- Shape cookies: Using a spoon and spatula, drop the dough into 15 evenly sized rounded scoops on the baking sheet. Flatten each scoop to about ⅜ inch thickness using the spatula to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake for 11 to 14 minutes until the cookies are set and lightly golden around the edges.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them onto a wire rack to cool completely.
Notes
- Make sure to grate the zucchini finely and pat it dry with a kitchen towel to remove excess moisture, which helps prevent soggy cookies.
- Using whole wheat flour adds fiber and nutrients, but you can substitute gluten-free flour to make these cookies gluten-free.
- Coconut oil can be substituted with unsalted butter based on preference.
- Refrigerating the dough is essential for better texture and manageable scooping.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Find it online: https://bitezly.com/healthy-zucchini-oatmeal-cookies-recipe-2/
