Zucchini Cookies

These zucchini cookies are perfectly thick and chewy and need just four ingredients to make. They are healthy enough to eat for breakfast. Watch the video below to see how I make it in my kitchen!

Course Dessert

Cuisine American

Cook Time 15

Total Time 15

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

2 cups rolled oats 180g, gluten free, if needed
1/2 cup peanut butter 125g, Can sub for any nut or seed butter of choice
1 1/4 cups banana 300g, mashed, approximately 2 1/2 large banana
1/4 cup zucchini 30g, shredded and moisture removed

US Customary - Metric

Instructions

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet. Shred the zucchini and squeeze out all the excess moisture using a paper towel or cheesecloth.
In a large mixing bowl, add the oats, peanut butter, mashed banana, and zucchini and mix well. If using chocolate chips, fold them through at the end.
Form 16 balls of dough with the batter. Place the balls on the lined tray and press each one into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the edges.
Allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.

Video

Notes

Banana swap: Use equal parts unsweetened applesauce, but add 2 tablespoons of brown sugar, coconut sugar, or maple syrup for sweetness.
General note on sweetness: This cookie recipe relies heavily on bananas for sweetness, but if you want a sweeter cookie, whisk in 2 tablespoons of brown sugar, coconut sugar, or maple syrup.
Leftovers: Keep in the fridge for up to one week or the freezer for up to 3 months.

Nutrition