Trying to eat healthier but still love treats? These Healthier Zucchini Oatmeal Cookies are a family favorite!
These healthy zucchini oatmeal cookies are easy, delicious, and your kids won’t even notice that they are full of good-for-you ingredients.
This healthy snack is a great way to use fresh zucchini from the garden during the summer months.
Ingredient Notes
- Whole wheat flour or Almond Flour
- Old fashioned oats
- Baking soda
- Cinnamon
- Salt
- Mashed ripe banana
- Zucchini (squeezed of excess moisture with a paper towel)
- Honey
- Coconut oil (melted and cooled)
- Vanilla extract
- Semisweet chocolate chips
How to make Healthier Zucchini Oatmeal Cookies
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or silicone liner.
- In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
- In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in chocolate chips. The dough will be a little sticky.
- Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon.
- Bake for 13-16 minutes or until cookies start to turn golden brown on the edges.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storing and Other Tips
You can store the cookies at room temperature in an airtight container or tuck them in a freezer bag and freeze them for longer storage.
If you are looking for a quick way to shred your zucchini, I recommend using a food processor or blender, and pushing the zucchini, until desire texture. You can also use grated zucchini if you don’t mind the texture.
We also recommend drying the zucchini, by patting it with a paper towel. You don’t want to bring extra moisture into the cookies, or they will be soggy if undercooked, or burnt if overcooked
More Cookie Recipes You’ll Love
- Lemon Cheesecake Pudding Cookies
- Iced Oatmeal Cookies
- Oatmeal Chocolate Chip Peanut Butter Cookies
- Mexican Wedding Cookies
Healthier Zucchini Oatmeal Cookies
Ingredients
- ¾ cup white whole wheat flour
- 1 cup old fashioned oats
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup mashed ripe banana
- 1 cup shredded zucchini , (squeezed of excess moisture with a paper towel)
- 2 Tablespoons honey
- ¼ cup coconut oil, (melted and cooled)
- 1 teaspoon vanilla extract
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or silicone liner.
- In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
- In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in chocolate chips. The dough will be a little sticky.
- Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon.
- Bake for 13-16 minutes or until cookies start to turn golden brown on the edges.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
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