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–+ servings
Healthy Zucchini Oatmeal Cookies

Deliciously Healthy Zucchini Oatmeal Cookies

These Healthy Zucchini Oatmeal Cookies are soft, chewy bites that satisfy your sweet tooth while sneaking in nutritious goodness!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 15 cookies
Course: Desserts and Baking Classics
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup instant oats Adds a chewy texture and fiber
  • ¾ cup whole wheat flour or gluten-free flour Whole wheat for extra nutrients
  • 1½ teaspoons baking powder Helps cookies rise and stay soft
  • 1½ teaspoons ground cinnamon Adds warm flavor and aroma
  • ¼ teaspoon ground nutmeg Enhances the cozy taste
  • ¼ teaspoon salt Balances sweetness
For the Wet Ingredients
  • 2 tablespoons coconut oil or unsalted butter Use coconut oil for a healthier option
  • 1 large egg Binds the ingredients
  • 1 teaspoon vanilla extract Infuses flavor
  • ½ cup pure maple syrup Natural sweetener
For the Secret Ingredient
  • 1 cup freshly grated zucchini Adds moisture, pat dry before use

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine instant oats, whole wheat flour, baking powder, ground cinnamon, ground nutmeg, and salt. Whisk until well mixed.
  2. In a separate bowl, whisk together melted coconut oil, egg, and vanilla extract until combined. Stir in maple syrup until smooth.
  3. Fold the dry ingredients into the wet ingredients using a spatula until just incorporated. Gently fold in the grated zucchini.
  4. Cover the bowl with plastic wrap and chill the cookie dough in the refrigerator for 30 minutes.
  5. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
  6. Drop rounded scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each scoop gently.
  7. Bake the cookies for 11 to 14 minutes, watching for a lightly golden color at the edges. Let them cool on the baking sheet for 10 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 75mgPotassium: 100mgFiber: 2gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 4mgIron: 6mg

Notes

Make sure to pat the grated zucchini dry before mixing to avoid a soggy dough. Use parchment paper or a silicone mat for baking.

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