Healthy Zucchini Oatmeal Cookies
Supremely chewy, moist, and soft cookies that taste like a cross between oatmeal cookies and zucchini bread. Made with wholesome ingredients and naturally sweetened.
Equipment
- Mixing bowls
- Grater
- Baking sheet
- Parchment Paper or Silicone Mat
- Spatula
- Oven
Ingredients
Dry Ingredients
- 1 cup instant oats gluten-free if needed, measured correctly
- 0.75 cup whole wheat flour or gluten-free flour, measured correctly
- 1.5 tsp baking powder
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.25 tsp salt
Wet Ingredients
- 2 tbsp coconut oil or unsalted butter melted and slightly cooled
- 1 egg room temperature
- 1 tsp vanilla extract
- 0.5 cup pure maple syrup
- 1 cup freshly grated zucchini patted dry
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla until thoroughly combined. Stir in the maple syrup.
- Add in the oat mixture, and stir until just incorporated. Fold in the zucchini. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F (163°C), and line a baking sheet with parchment paper or a silicone baking mat.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜"-thick using a spatula.
- Bake at 325°F for 11–14 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes
Measure the zucchini before patting it dry. Thoroughly remove moisture using paper towels to avoid soggy cookies.