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Delicious homemade zucchini oatmeal cookies on a wooden table

Zucchini Oatmeal Cookies

These healthy Zucchini Oatmeal Cookies are a delightful treat packed with nutrients and fiber. Perfect for breakfast, snacks, or guilt-free desserts.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 15 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 90
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup instant oats (gluten-free optional)
  • 3/4 cup whole wheat flour (or gluten-free flour)
  • 1.5 tsp baking powder
  • 1.5 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
Wet Ingredients
  • 2 tbsp coconut oil (or unsalted butter, melted and cooled)
  • 1 large egg (room temperature)
  • 1 tsp vanilla extract
  • 1/2 cup pure maple syrup
Main Ingredient
  • 1 cup freshly grated zucchini (patted dry)

Method
 

Preparation
  1. Spread grated zucchini on double-thick paper towels and press firmly to remove excess moisture.
  2. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the melted coconut oil (or butter), egg, and vanilla, then stir in the maple syrup.
  4. Combine the dry ingredients with the wet ingredients until just incorporated. Fold in the grated zucchini.
  5. Chill the dough in the refrigerator for 30 minutes to stiffen.
Baking
  1. Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper or a silicone mat.
  2. Drop 15 rounded scoops of dough onto the prepared baking sheet. Flatten each mound to about ⅜” thickness.
  3. Bake for 11-14 minutes, or until the centers appear slightly soft.
  4. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack.
  5. Optionally, use a butter knife to smooth any uneven edges while the cookies are still hot for a neater appearance.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a single layer, then transfer to a freezer-safe bag for up to three months. Thaw at room temperature or microwave slightly before serving.