Description
These healthy zucchini oatmeal cookies are soft, chewy, moist, and warmly spiced, with the cozy flavor of zucchini bread in an easy cookie form.
Ingredients
- 1 cup instant oats
- 3/4 cup whole wheat flour or gluten-free flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 tablespoons coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup pure maple syrup
- 1 cup freshly grated zucchini, measured before patting dry
Instructions
1. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
2. In a separate bowl, whisk together the melted coconut oil or butter, egg, and vanilla until thoroughly combined.
3. Stir in the maple syrup.
4. Add the oat mixture and stir until just incorporated.
5. Fold in the grated zucchini.
6. Chill the cookie dough for 30 minutes.
7. Preheat the oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper.
8. Drop the cookie dough into 15 rounded scoops onto the prepared baking sheet.
9. Flatten each scoop to about 3/8-inch thick with a spatula.
10. Bake for 11–14 minutes, until the centers still feel slightly soft.
11. Cool on the pan for 10 minutes, then transfer to a wire rack.
Notes
Measure the oats and flour carefully to keep the cookies soft and chewy.
Measure the zucchini before patting it dry, then press out as much moisture as possible with paper towels.
Do not add extra zucchini, or the cookies may become flimsy and fall apart.
Store in an airtight container for a couple of days at room temperature or closer to a week in the refrigerator.
Fully cooled cookies freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 83
- Sugar: 7g
- Sodium: 58mg
- Fat: 3g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 12mg