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Healthy Zucchini Oatmeal Cookies Recipe

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4.2 from 46 reviews

These Healthy Zucchini Oatmeal Cookies are a wholesome twist on your traditional cookie, combining the goodness of oats, whole wheat flour, and fresh zucchini. Naturally sweetened with pure maple syrup and spiced with cinnamon and nutmeg, these cookies offer a moist, flavorful treat that’s perfect for a guilt-free snack or dessert. They’re easy to prepare, baked to perfection, and deliver a delightful balance of texture and taste.

  • Total Time: 54 minutes
  • Yield: 15 cookies

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. Combine Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt until evenly mixed to ensure all the leavening and spices are well distributed.
  2. Mix Wet Ingredients: In a separate bowl, whisk the melted and cooled coconut oil or butter with the egg and vanilla extract until smooth and thoroughly combined. Stir in the pure maple syrup to integrate the sweetener uniformly.
  3. Combine Dry and Wet Mixtures: Add the oat mixture to the wet ingredients and stir until just incorporated. Avoid overmixing for tender cookies. Then gently fold in the grated zucchini that has been patted dry to remove excess moisture.
  4. Chill Dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes. This helps the dough firm up for easier handling and improves the texture of the baked cookies.
  5. Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
  6. Shape Cookies: Using a spoon and spatula, drop 15 rounded scoops of the chilled dough onto the prepared baking sheet. Flatten each scoop to about ⅜ inch thickness using a spatula to ensure 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: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely before serving.

Notes

  • Make sure to pat the grated zucchini dry with paper towels to prevent excess moisture making the cookies too soft or wet.
  • 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 freeze for longer storage.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 14 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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