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Healthy Zucchini Oatmeal Cookies Recipe

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3.8 from 10 reviews

These Healthy Zucchini Oatmeal Cookies are a delicious, wholesome treat packed with grated zucchini and whole grains. Naturally sweetened with pure maple syrup and spiced with cinnamon and nutmeg, they offer a moist and tender texture perfect for a guilt-free snack or dessert. Made with simple, nutritious ingredients, these cookies are easy to prepare and perfect for those seeking a wholesome baked good with a subtle veggie boost.

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

  1. Mix Dry Ingredients: In a medium bowl, whisk together the instant oats, whole wheat or gluten-free flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the melted and cooled coconut oil or butter, egg, and vanilla extract until fully blended. Stir in the pure maple syrup thoroughly.
  3. Combine Mixtures: Add the dry oat mixture to the wet ingredients and stir until just incorporated. Fold in the freshly grated and well-patted dry zucchini to maintain balance of moisture in the dough.
  4. Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to allow the flavors to meld and firm up the dough for easier shaping.
  5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
  6. Scoop and Shape Cookies: Using a spoon and spatula, drop the dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop to about ⅜ inch thickness with a spatula for even baking.
  7. Bake: Bake the cookies at 325°F for 11 to 14 minutes, until they are set and lightly golden around the edges.
  8. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them onto a wire rack to cool completely. This helps them firm up and prevents breakage.

Notes

  • Make sure to pat the grated zucchini dry with a paper towel to remove excess moisture; this prevents the cookie dough from becoming too wet and ensures proper texture.
  • You can substitute whole wheat flour with a gluten-free flour blend to make these cookies gluten-free.
  • Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain freshness.

Find it online: https://bitezly.com/healthy-zucchini-oatmeal-cookies-recipe/