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Healthy Zucchini Oatmeal Cookies

Chewy Healthy Zucchini Oatmeal Cookies You'll Adore

Healthy Zucchini Oatmeal Cookies are a guilt-free delight, combining the comforting flavors of oatmeal and zucchini bread. Perfect for clean eating!
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup instant oats Gluten-free instant oats for a gluten-free option.
  • 1 cup whole wheat flour Can substitute with white whole wheat flour, oat flour, or all-purpose flour.
  • 1 teaspoon baking powder A leavening agent for rising.
  • 1 teaspoon ground cinnamon Adds warmth and flavor.
  • 0.5 teaspoon ground nutmeg Enhances flavor complexity.
  • 0.5 teaspoon salt Balances sweetness.
For the Moisture & Sweetness
  • 0.33 cup coconut oil or unsalted butter Use vegan butter for dairy-free.
  • 1 large egg Can replace with an egg substitute.
  • 1 teaspoon vanilla extract Increases sweetness.
  • 0.33 cup pure maple syrup Can be swapped with honey or agave.
For the Star Ingredient
  • 1 cup freshly grated zucchini Pat dry to avoid excess moisture.

Equipment

  • mixing bowls
  • whisk
  • Baking sheet
  • Parchment paper
  • Refrigerator

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together instant oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
  2. In a large bowl, mix melted coconut oil or unsalted butter with egg and vanilla extract. Stir until smooth, then add pure maple syrup.
  3. Gradually add the dry oat mixture to the wet ingredients, stirring gently. Once combined, fold in grated zucchini.
  4. Cover the dough and refrigerate for about 30 minutes.
  5. Preheat oven to 325°F (163°C) and line a baking sheet with parchment paper.
  6. Scoop rounded tablespoons of the dough onto the baking sheet and flatten each scoop slightly.
  7. Bake for 11-14 minutes, until cookie centers are slightly soft but set.
  8. Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 10gProtein: 2gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 70mgPotassium: 80mgFiber: 1gSugar: 4gCalcium: 10mgIron: 0.5mg

Notes

These cookies can be customized with different flours or add-ins like nuts and dried fruits. Store in an airtight container for freshness.

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