Description
Soft, chewy zucchini oatmeal cookies made with oats, maple syrup, warm spices, and fresh zucchini.
Ingredients
Scale
- 1 cup instant oats
- 3/4 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 2 tbsp coconut oil or unsalted butter
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup pure maple syrup
- 1 cup grated zucchini, patted dry
Instructions
- Whisk oats, flour, baking powder, cinnamon, nutmeg, and salt.
- Whisk coconut oil or butter, egg, and vanilla in another bowl.
- Stir in maple syrup.
- Combine wet and dry ingredients.
- Fold in grated zucchini.
- Chill dough for 30 minutes.
- Preheat oven to 325°F and line a baking sheet.
- Scoop dough into 15 portions and flatten slightly.
- Bake for 11 to 14 minutes.
- Cool on baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Measure oats and flour carefully.
- Pat zucchini dry before adding.
- Do not add extra zucchini.
- Do not overbake.
- Store in an airtight container.
- Prep Time: 40 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 92
- Sugar: 6
- Sodium: 78
- Fat: 3
- Saturated Fat: 2
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 1
- Protein: 2
- Cholesterol: 12