Description
These healthy zucchini oatmeal cookies are soft, chewy, and naturally sweetened with maple syrup. They sneak in grated zucchini for added moisture and nutrition, making them a perfect guilt-free treat for snack time, lunchboxes, or breakfast. Gluten-free friendly and packed with cozy spices, they’re as delicious as they are wholesome.
Ingredients
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1 cup instant oats (gluten-free if needed)
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¾ cup whole wheat flour or gluten-free flour
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1½ tsp baking powder
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1½ tsp ground cinnamon
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¼ tsp ground nutmeg
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¼ tsp salt
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2 tbsp melted coconut oil or unsalted butter
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1 large egg, room temperature
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1 tsp vanilla extract
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½ cup pure maple syrup
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1 cup freshly grated zucchini (patted dry)
Instructions
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Whisk together oats, flour, baking powder, cinnamon, nutmeg, and salt in a mixing bowl.
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Combine melted coconut oil or butter, egg, and vanilla extract in a separate bowl.
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Stir in the maple syrup until the mixture is smooth.
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Add the dry ingredients to the wet and mix until just combined.
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Gently fold in the grated zucchini.
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Chill the dough in the refrigerator for 30 minutes.
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Preheat oven to 325°F (165°C). Line a baking sheet with parchment paper.
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Scoop about 15 mounds of dough onto the sheet. Flatten each to about ⅓ inch thick.
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Bake for 11–14 minutes, until edges are lightly golden.
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Let cookies rest on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Pat the zucchini dry before mixing to avoid soggy cookies.
Use a 1:1 gluten-free flour blend for a gluten-free option.
Stir in chocolate chips, walnuts, or raisins for variations.
Store at room temperature for 3 days, or refrigerate up to 1 week. Freeze for up to 3 months.
- Prep Time: 10 minutes (plus 30 minutes chill time)
- Cook Time: 12 minutes
- Category: Dessert / Snack
- Method: Baking
- Cuisine: American