Description
Indulge in these Healthy Zucchini Oatmeal Cookies, a deliciously wholesome treat that combines the natural sweetness of ripe bananas and the subtle earthiness of zucchini. Perfect for any occasion, these cookies are not only easy to prepare but also packed with nutrients, making them a guilt-free snack or breakfast option. With their chewy texture and delightful flavor, they’re sure to be a hit with both kids and adults!
Ingredients
Scale
- 1 medium zucchini, grated
- 1 cup old-fashioned rolled oats
- 2 ripe bananas, mashed
- 1/2 cup unsweetened nut butter (almond or peanut)
- 1/4 cup honey or maple syrup
- 1 tsp cinnamon
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Grate the zucchini and squeeze out excess moisture using a clean kitchen towel.
- In a large bowl, mash the bananas until smooth. Mix in the nut butter and honey or maple syrup until well combined.
- In another bowl, combine the oats, baking powder, cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture until just combined. Fold in the grated zucchini.
- Drop spoonfuls of dough onto the prepared baking sheet and bake for 12-15 minutes until golden brown.
Nutrition
- Serving Size: 1 cookie approx. 30g
- Calories: 90
- Sugar: 4g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Feel free to customize by adding chocolate chips, nuts, or dried fruit. For a gluten-free version, substitute rolled oats with almond flour. Store in an airtight container at room temperature for up to three days; refrigerate for a week or freeze for up to three months.