Zucchini Cookies
Zucchini Cookies are wholesome, chewy treats packed with veggies and natural sweetness. This easy recipe delivers a healthy cookie snack that’s perfect for any occasion, delighting with every bite!
Ingredients
- ½ cups 120 g rolled oats
- ½ cup 120 g creamy peanut butter
- 1 cup 240 g mashed ripe bananas (about 2 medium bananas)
- 1 cup 120 g shredded zucchini, lightly packed
- Optional: ½ cup 85 g semi-sweet chocolate chips, chopped walnuts, or raisins
Instructions
Prep Oven and Tray
- I preheat the oven to 350°F (180°C). I line a baking tray with parchment paper to prevent sticking for this easy recipe.
Mix Ingredients
- In a large bowl, I combine 1 ½ cups rolled oats, ½ cup peanut butter, 1 cup mashed bananas, and 1 cup shredded zucchini. I mix thoroughly until a dough forms. I fold in optional ½ cup chocolate chips or nuts for this healthy cookie snack.
Form Cookies
- I scoop small portions of dough, form into balls, and place on the tray. I gently press each ball into a cookie shape, keeping them thick for chewy treats.
Bake Cookies
- I bake for 12–15 minutes until edges are golden for this easy recipe. I watch closely, as ovens vary, to avoid overbaking these nutritious cookies.
Cool Cookies
- I let the cookies cool on the tray for 10 minutes to set, then transfer to a wire rack for this Zucchini Cookies treat.
Notes
- For an extra touch, sprinkle some cinnamon or vanilla extract in the batter.
- Store cookies in an airtight container for up to a week.
- Consider adding nuts or dried fruits for added texture.