Healthy Zucchini Oatmeal Cookies
Veggie-packed oatmeal cookies that are soft, tender, and sneakily good for you — ready in 30 minutes flat.
Equipment
- Box Grater
- Clean Kitchen Towel
- Large Mixing Bowl
- Small Mixing Bowl
- Whisk
- Rubber spatula
- Cookie sheet
- Parchment Paper
- Cookie scoop
Ingredients
- 1.5 cups shredded zucchini (from about 1 medium zucchini)
- 2 cups rolled oats (not quick oats)
- 0.5 cup coconut sugar
- 0.25 cup maple syrup
- 0.33 cup melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or whole wheat pastry flour)
- 1 tsp ground cinnamon
- 0.5 tsp freshly grated nutmeg
- 0.5 tsp baking soda
- 0.25 tsp salt
- 0.5 cup dark chocolate chips (or walnuts)
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Squeeze the zucchini: Shred the zucchini using a box grater. Place the shreds in the center of a clean kitchen towel. Gather the corners and twist, wringing out as much liquid as you can over the sink. Keep wringing until barely any drops come out.
- Mix the wet ingredients: In a large bowl, whisk together the melted coconut oil, maple syrup, egg, and vanilla extract until smooth and glossy — about 30 seconds.
- Mix the dry ingredients: In another bowl, whisk together the flour, rolled oats, coconut sugar, cinnamon, nutmeg, baking soda, and salt. Make sure everything is evenly distributed.
- Combine the two: Pour the dry mixture into the wet mixture. Stir gently with a rubber spatula until just combined — there should be a few streaks of flour left. Fold in the squeezed zucchini and the chocolate chips until evenly distributed.
- Scoop and chill (optional but helpful): Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you have 15 minutes, pop the baking sheet in the fridge to prevent spreading.
- Bake: Bake for 10-12 minutes, until the edges are golden and the tops look set and dry to the touch. The center will still look soft and puffed — that's okay.
- Cool completely: Let the cookies sit on the hot baking sheet for 5 minutes. This step is non-negotiable. After 5 minutes, transfer them to a wire rack to cool completely.
Notes
Don't skip squeezing the zucchini — it's the most important step for texture. Let cookies cool on the baking sheet for 5 minutes before moving. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. For gluten-free, use a 1:1 gluten-free flour blend and certified gluten-free oats. For dairy-free, use coconut oil and dairy-free chocolate chips. Reduce sugar to 1/4 cup for a breakfast-bar style.