Description
These Healthy Zucchini Oatmeal Cookies are a delightful treat, combining the goodness of oats and fresh zucchini with warm spices like cinnamon and nutmeg. They are sweetened with pure maple syrup, making them a healthier alternative to traditional cookies. The recipe emphasizes proper ingredient measurement for a soft and chewy texture.
Ingredients
- 1 cup (100g) instant oats (gluten free if necessary)
- ¾ cup (90g) whole wheat flour or gluten free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 1 cup (90g) freshly grated zucchini, patted dry
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the coconut oil or butter, egg, and vanilla until thoroughly combined. Stir in the maple syrup.
- Add in the oat mixture, and stir until just incorporated. Fold in the zucchini.
- Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula.
- Bake at 325°F for 11-14 minutes.
- Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
- IMPORTANT MEASURING NOTE – READ BEFORE BEGINNING: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. Too much of either will dry out the cookies and leave them cakey, bready, or dry, instead of soft and chewy.
- Prep Time: 30 minutes (including chilling)
- Cook Time: 11-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American