Description
These Healthy Zucchini Oatmeal Cookies are a delicious and nutritious treat made with wholesome ingredients like instant oats, whole wheat flour, and fresh zucchini. Naturally sweetened with pure maple syrup and flavored with cinnamon and nutmeg, these cookies are moist, tender, and packed with fiber. Perfect as a guilt-free snack or dessert, they are easy to prepare and great for baking enthusiasts seeking a healthier cookie option.
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
- Mix dry ingredients: In a medium bowl, whisk together the instant oats, whole wheat (or gluten-free) flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk the melted and slightly cooled coconut oil or unsalted butter with the room temperature egg and vanilla extract until smooth and thoroughly mixed. Stir in the pure maple syrup until fully incorporated.
- Combine wet and dry mixtures: Add the dry oat mixture into the wet ingredient bowl and stir gently until just incorporated to avoid overmixing. Then fold in the freshly grated zucchini that has been patted dry to remove moisture, ensuring it is evenly distributed through the dough.
- Chill the dough: Cover the cookie dough and chill it in the refrigerator for 30 minutes. This helps the dough to firm up, making it easier to scoop and improves the texture of the cookies when baked.
- Prepare baking sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and for easy cleanup.
- Form and flatten cookies: Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared baking sheet. Gently flatten each scoop to about ⅜ inch thickness using the spatula for even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 11 to 14 minutes, or until they are lightly golden around the edges and set in the middle.
- Cool the cookies: Remove the baking sheet from the oven and let the cookies cool on the pan for 10 minutes. Then transfer them onto a wire rack to cool completely for best texture and flavor.
Notes
- Make sure to pat the grated zucchini dry using a clean kitchen towel or paper towels to remove excess moisture; this prevents soggy cookies.
- You can substitute whole wheat flour with gluten-free flour to make the recipe gluten-free.
- Coconut oil can be used instead of butter for a dairy-free version.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
