Description
Have you ever wondered what would happen if you combined the wholesomeness of oatmeal cookies with the sneaky nutrition of zucchini? Well, wonder no more! Healthy Zucchini Oatmeal Cookies are exactly that – a delightful blend of hearty oats, tender zucchini, and just the right amount of sweetness to create a cookie that’s both incredibly delicious and surprisingly good for you.
Ingredients
Scale
- 1 ½ cups rolled oats (not instant)
- 1 cup grated zucchini (excess moisture squeezed out)
- ½ cup unsweetened applesauce
- ¼ cup coconut oil, melted
- ¼ cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup whole wheat flour
- ½ cup chocolate chips (optional)
- ¼ cup chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate zucchini and squeeze out excess moisture.
- In a large bowl, whisk together applesauce, melted coconut oil, honey or maple syrup, egg, and vanilla extract.
- In a separate bowl, whisk rolled oats, whole wheat flour, cinnamon, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients and mix until just combined.
- Fold in drained zucchini, chocolate chips (if using), and nuts (if using).
- Drop rounded tablespoons of dough onto prepared baking sheet.
- Bake 12-15 minutes, until edges are golden brown and centers set.
- Cool on baking sheet a few minutes, then transfer to wire rack to cool completely.
Notes
Best enjoyed slightly warm. Be sure to drain zucchini well to avoid soggy cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6g
- Sodium: 70mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg