Looking for a healthy way to bake with zucchini? These Healthy Zucchini Oatmeal Cookies are chewy, moist, and packed with cozy flavors! A perfect recipe for beginner bakers, this dessert combines the comforting taste of oatmeal cookies with the wholesome goodness of zucchini. Ideal for a quick snack or a sweet treat, these cookies are guilt-free and irresistibly delicious.
Ingredients
Dry Ingredients:
- 1 cup (100g) instant oats (or quick-cooking oats; gluten-free if needed)
- ¾ cup (90g) whole wheat flour (or gluten-free flour, see tips)
- 1½ tsp baking powder
- 1½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Wet Ingredients:
- 2 tbsp (28g) coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
Other:
- 1 cup (90g) freshly grated zucchini, patted dry (see tips)
Instructions
1. Prepare Dry Ingredients:
In a medium bowl, whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt.
2. Mix Wet Ingredients:
In another bowl, whisk together coconut oil (or butter), egg, and vanilla extract until fully combined. Stir in the maple syrup.
3. Combine and Fold:
Slowly add the dry ingredients to the wet mixture, stirring until just incorporated. Gently fold in the grated zucchini.
4. Chill Dough:
Cover the dough and refrigerate for 30 minutes. This step helps the dough firm up for easy shaping.
5. Preheat Oven:
Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat.
6. Shape Cookies:
Drop 15 rounded scoops of cookie dough onto the prepared baking sheet using a spoon. Flatten each scoop to about ⅜-inch thick.
7. Bake:
Bake for 11–14 minutes, or until the centers feel slightly soft but no longer wet. Avoid overbaking to keep them chewy.
8. Cool:
Let the cookies rest on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Zucchini Oatmeal Cookies
- Measure Ingredients Accurately: Use a kitchen scale for precise measurements. Excess oats or flour can make the cookies dry.
- Zucchini Prep: Grate the zucchini first, then pat it dry with paper towels to remove moisture. This step ensures chewy, not soggy, cookies.
- Sweetener Swaps: Substitute maple syrup with honey or agave syrup for a different flavor profile. Avoid sugar-free syrups, as they may alter the texture.
- Gluten-Free Option: Use certified gluten-free oats and oat flour or a blend of millet, tapioca, and rice flour with xanthan gum.
- Storage: Store cookies in an airtight container. They’ll last 2–3 days at room temperature, a week in the fridge, or longer if frozen.
Why This Recipe is Perfect for Zucchini Baking
- Healthy Ingredients: These cookies are packed with whole grains, natural sweeteners, and zucchini, making them a nutritious snack.
- Beginner-Friendly: No fancy equipment or baking skills required!
- Versatile and Customizable: Add raisins, chocolate chips, or nuts for extra flavor and texture.
- Kid-Approved: A fun way to sneak veggies into a sweet treat.
Share Your Creations!
Try this zucchini baking recipe and let me know how it turns out. Did you make any customizations? Share your tips and experiences in the comments below!