Zucchini Cookies

These zucchini cookies are perfectly thick and chewy and need just four ingredients to make. Naturally sweetened and ready in 15 minutes, they are healthy enough to eat for breakfast!

Course Dessert

Cuisine American

Prep Time 1

Cook Time 15

Total Time 16

Servings servings

Calories 145kcal

Author Arman Liew

Ingredients

2 cups rolled oats gluten free, if needed
1/2 cup peanut butter Can sub for any nut or seed butter of choice
1 1/4 cups banana mashed, approximately 2 1/2 large banans
1/4 cup zucchini shredded

Instructions

Preheat the oven to 180C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
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.

Notes

TO STORE: Store leftover zucchini oatmeal cookies in an airtight container in the refrigerator for up to a week.

TO FREEZE: Place the cookies in a freezer-safe container and freeze for 3-4 months. Let them thaw overnight in the fridge.

Variations

Spices. Add 1-2 teaspoons ground cinnamon, nutmeg, or apple pie spice for a warming spiced flavor.

Add sweetness. This cookie recipe relies heavily on bananas for sweetness, but if you want a sweeter cookie, whisk in 1-2 tablespoons of brown sugar or maple syrup.

Garnish the cookies with a sprinkle of coarse sea salt for a sweet and savory duo.

Nutrition