Description
These Healthy Zucchini Oatmeal Cookies are soft, chewy, and lightly sweetened, making them a perfect snack for any time of day while utilizing extra zucchini.
Ingredients
Scale
Wet Ingredients
- 1 cup grated zucchini, lightly packed (Squeeze out excess moisture.)
- 1 large egg (Can substitute with a flax egg.)
- 1/2 cup brown sugar or coconut sugar (Can substitute with maple syrup.)
- 1/4 cup oil or melted butter (Use a neutral oil or coconut oil for dairy-free.)
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup old fashioned oats (Do not substitute quick oats for a better texture.)
- 1 cup flour (all-purpose or gluten-free mix) (Measure flour gently to avoid dry cookies.)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon ground cinnamon (Can increase for more flavor.)
- 1/4 teaspoon salt (A tiny pinch enhances flavor.)
Optional Add-ins
- 1/2 cup chocolate chips or raisins (Choose your favorite mix.)
- 2 tablespoons chopped walnuts or seeds (For added crunch and nutrition.)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the grated zucchini, egg, sweetener, oil, and vanilla.
- In another bowl, combine the oats, flour, baking powder, baking soda, cinnamon, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in any optional add-ins like chocolate chips or raisins.
- Scoop the dough onto the prepared baking sheet and bake for 10 to 13 minutes.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container with a paper towel inside to absorb moisture. They keep for about 2 days at room temperature or up to 5 days in the fridge. Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert, Snack
- Cuisine: American
Nutrition
- Calories: 100
- Sugar: 5
- Sodium: 60
- Fat: 4
- Saturated Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 2
