Deliciously Soft Healthy Zucchini Oatmeal Cookies You'll Love
Discover the deliciously soft Healthy Zucchini Oatmeal Cookies, a guilt-free treat packed with nutrients and natural sweetness.
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- parchment paper
- refrigerator
Ingredients
For the Cookies
- 1 cup instant oats adds a chewy texture while being a wholesome base
- ¾ cup whole wheat flour enhances fiber content; feel free to swap it with gluten-free flour if needed
- 1 ½ teaspoon baking powder ensures the cookies rise perfectly with a fluffy bite
- 1 ½ teaspoon ground cinnamon lends a warm, inviting flavor that perfectly complements the zucchini
- ¼ teaspoon ground nutmeg adds a hint of nutty sweetness for depth
- ¼ teaspoon salt balances the sweetness and enhances all flavors
- 2 tablespoon coconut oil melted and cooled, brings moisture and a touch of tropical flavor
- 1 large egg at room temperature improves the binding of ingredients
- 1 teaspoon vanilla extract introduces a warm, aromatic note
- ½ cup pure maple syrup serves as a natural sweetener
- 1 cup freshly grated zucchini patted dry, adds moisture and nutrients
Instructions
Step-by-Step Instructions
- In a medium bowl, whisk together 1 cup of instant oats, ¾ cup of whole wheat flour, 1 ½ teaspoons of baking powder, 1 ½ teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of salt.
- In a separate bowl, whisk together 2 tablespoons of melted coconut oil or unsalted butter, 1 large room-temperature egg, and 1 teaspoon of vanilla extract until thoroughly blended.
- Gradually stir in ½ cup of pure maple syrup, creating a smooth mixture.
- Carefully add the dry oat mixture to the wet ingredients, stirring gently until just incorporated.
- Fold in 1 cup of freshly grated zucchini that has been patted dry.
- Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for about 30 minutes.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Once chilled, use a spoon to drop the cookie dough onto the prepared baking sheet, forming 15 rounded scoops.
- Gently flatten each scoop to about ⅜ inch thick.
- Bake for 11–14 minutes until the centers feel slightly soft and underdone.
- Remove the cookies from the oven and let them cool on the pan for about 10 minutes before transferring to a wire rack.
Notes
For added texture and flavor, consider incorporating dark chocolate chips or nuts in moderation.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 50mgPotassium: 80mgFiber: 1gSugar: 5gVitamin A: 200IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg
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