This Healthy Zucchini Oatmeal Cookies Recipe is SO EASY to make! The zucchini gives them a GREAT texture and also makes them really moist, soft oats, warm spices, and natural sweetness. These are the perfect guilt-free treat. Plus, they come together quickly and are a great addition to your favorite dessert recipe collection!
Why You’ll Love These Zucchini Oatmeal Cookies
- Simple ingredients. Made with pantry staples like oats, peanut butter, and banana.
- Naturally healthy. Gluten-free, dairy-free, and refined sugar-free.
- Perfect for any time of day. Enjoy them as a snack, dessert, or even a breakfast cookie.
- Quick & easy. No chilling time needed—just mix, scoop, and bake!
Key Ingredients For Zucchini Oatmeal Cookies Recipe
- Rolled oats. Provide a chewy texture and fiber boost. Quick oats work too but result in a softer cookie.
- Peanut butter. Adds richness and helps bind everything together. Almond or sunflower butter can be used as a substitute.
- Banana. Naturally sweetens the cookies and keeps them moist. The riper, the better!
- Shredded zucchini. Adds moisture and texture while sneaking in some extra veggies.
- Chocolate chips. Optional, but highly recommended for extra decadence!
How to Make Zucchini Oatmeal Cookies
- Preheat & Prep. Line a baking sheet with parchment paper and preheat the oven to 350°F.
- Mix Ingredients. In a large bowl, combine oats, peanut butter, mashed banana, shredded zucchini (squeeze out excess moisture), and your favorite mix-ins.
- Shape & Bake. Scoop dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes until golden on the edges.
- Cool & Enjoy. Let cookies cool on a wire rack before digging in!
Pro Tips for the Best Zucchini Oatmeal Cookies
- Squeeze out excess moisture from the zucchini to prevent overly soft cookies.
- No bananas? Use 1 ¼ cups of unsweetened applesauce instead.
- Customize your cookies by adding nuts, raisins, or coconut flakes.
- Avoid overbaking. Cookies may feel soft straight out of the oven but will firm up as they cool.
Frequently Asked Questions
- Can I replace the oats? Yes! Swap them with buckwheat or quinoa flakes.
- Can I add an egg? You can! An egg will make them slightly firmer, but it’s not necessary.
More Easy and Delicious Dessert Recipes You’ll Love
- Carrot Cheesecake: The Ultimate Dessert Fusion
- No-Bake Tiramisu Pistacjowe
- Portuguese Custard Cupcakes
- Easter Bunny Oreo Balls
These Zucchini Oatmeal Cookies are the ultimate way to enjoy a healthy treat without sacrificing flavor. Whether you need a quick snack or a satisfying dessert, this recipe is sure to become a favorite. Give them a try today and enjoy a delicious, nutrient-packed cookie that’s both wholesome and satisfying!
Zucchini Oatmeal Cookies
This Healthy Zucchini Oatmeal Cookies Recipe is SO EASY to make! The zucchini gives them a GREAT texture and also makes them really moist, soft oats, warm spices, and natural sweetness. These are the perfect guilt-free treat. Plus, they come together quickly and are a great addition to your favorite dessert recipe collection!
Ingredients
- 2 cups rolled oats gluten free if needed
- 1/2 cup peanut butter Can sub for any nut or seed butter of choice
- 1 1/4 cups banana mashed approximately 2 1/2 large banans
- 1/4 cup zucchini shredded
Instructions
- Preheat & Prep. Line a baking sheet with parchment paper and preheat the oven to 350°F.
- Mix Ingredients. In a large bowl, combine oats, peanut butter, mashed banana, shredded zucchini (squeeze out excess moisture), and your favorite mix-ins.
- Shape & Bake. Scoop dough onto the baking sheet, flatten slightly, and bake for 12-15 minutes until golden on the edges.
- Cool & Enjoy. Let cookies cool on a wire rack before digging in!
Notes
- Squeeze out excess moisture from the zucchini to prevent overly soft cookies.
- No bananas? Use 1 ¼ cups of unsweetened applesauce instead.
- Customize your cookies by adding nuts, raisins, or coconut flakes.
- Avoid overbaking. Cookies may feel soft straight out of the oven but will firm up as they cool.
