Healthy Zucchini Oatmeal Cookies
These healthy zucchini oatmeal cookies are easy to make with wholesome ingredients, perfect for a guilt-free treat.
Equipment
- box grater
- Mini Ice Cream Scooper
- Baking Mat
Ingredients
Dry
- 1 cup rolled oats 100g
- 1 cup spelt flour or almond flour 120g
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
Wet
- 1 medium banana, mashed 120g or ½ cup
- ¼ cup melted coconut oil
- 1 large egg, whisked
- 1 teaspoon vanilla extract
Fold in
- 1 cup shredded zucchini about 1 medium zucchini
- ⅓ cup chopped walnuts or other nuts or seeds
Instructions
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine all the dry ingredients.
- In a medium bowl, add the banana, coconut oil, egg, and vanilla extract. Mix until well combined. Be sure there aren't any banana chunks.
- Combine the dry and wet ingredients. Be careful not to overmix. Fold in zucchini and walnuts.
- Using a mini ice cream scooper (or a tablespoon), scoop out the dough and place on baking sheet. You can flatten slightly using your fingers or leave as is.
- Bake for 10-12 minutes, or until cookies are lightly golden and the inserted toothpick comes out clean.
- Remove and let cool on the pan for 1-2 minutes and transfer to a wire rack to cool completely.
Notes
Be sure to mash the banana with a fork and get it as smooth as possible before adding to the bowl. Oat flour or all-purpose flour will work well. A flax egg is a great substitute for the egg. For zucchini, there's no need to peel. Grate using the coarser side and squeeze out as much liquid as possible before adding to the batter.
Nutrition
Serving: 1cookieCalories: 106kcalCarbohydrates: 11gProtein: 3gFat: 6gSodium: 39mgFiber: 2gSugar: 1gVitamin A: 36IU
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