Healthy Zucchini Oatmeal Cookies Recipe
These Healthy Zucchini Oatmeal Cookies are a delightful treat that combines the wholesome goodness of oats and zucchini with warm cinnamon and nutmeg flavors. Perfect for a guilt-free indulgence!
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 15 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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 (see Notes!)
Instructions
- Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
- Preparation: Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Baking: Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Bake at 325°F for 11-14 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Wet Ingredients: In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla until thoroughly combined. Stir in the maple syrup. Add in the oat mixture, and stir until just incorporated. Fold in the zucchini. Chill the cookie dough for 30 minutes.
Notes
- Make sure to pat dry the grated zucchini to remove excess moisture.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 6g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Healthy, Zucchini, Oatmeal Cookies, Baking, Dessert, Snack
