Irresistibly Healthy Zucchini Oatmeal Cookies You’ll Adore
Healthy Zucchini Oatmeal Cookies are guilt-free treats combining oats and zucchini for a wholesome, delicious experience.
Equipment
- mixing bowls
- whisk
- baking sheet
- parchment paper
- spatula
Ingredients
For the Batter
- 1 cup instant oats
- ¾ cup whole wheat flour or gluten-free flour
- 1½ teaspoons baking powder
- 1½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 2 tablespoons coconut oil or unsalted butter melted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ½ cup pure maple syrup
- 1 cup freshly grated zucchini patted dry
Instructions
Step-by-Step Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the instant oats, flour, baking powder, and cinnamon. Add nutmeg and salt, mixing well.
- Mix the Wet Ingredients: In a separate bowl, combine melted coconut oil, egg, and vanilla extract. Whisk until smooth, then stir in the maple syrup.
- Combine the Mixtures: Pour the oat mixture into the wet mixture and stir gently. Fold in the grated zucchini.
- Chill the Cookie Dough: Cover the dough with plastic wrap and chill in the refrigerator for 30 minutes.
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Scoop and Shape the Cookies: Scoop rounded dough onto the baking sheet and flatten each scoop to about ⅜ inch thick.
- Bake the Cookies: Bake for 11 to 14 minutes until lightly golden. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes
Use fresh, dry zucchini for the best results. Ensure accurate measurements to maintain texture. Chill the dough for improved flavor and shape retention during baking.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 50IUVitamin C: 3mgCalcium: 30mgIron: 1mg
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