Description
These easy zucchini oatmeal cookies are soft, chewy, and naturally sweetened—perfect for healthy zucchini baking that feeds a crowd. Made with clean ingredients, they’re gluten- and dairy-free friendly, and a great way to use just one zucchini!
Ingredients
Scale
- 1 cup instant oats (gluten-free if needed)
- ¾ cup whole wheat or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp melted coconut oil or dairy-free butter
- 1 large egg (or flax egg)
- 1 tsp vanilla extract
- ½ cup pure maple syrup (or honey/agave)
- 1 cup freshly grated zucchini, thoroughly patted dry
Instructions
- In a bowl, mix oats, flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, whisk coconut oil, egg, and vanilla. Stir in maple syrup until smooth.
- Fold in the dry ingredients, then stir in the grated zucchini. Chill the dough for 30 minutes.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment. Drop spoonfuls of dough and flatten slightly.
- Bake 11–14 minutes until edges are set. Cool on the tray for 10 minutes, then transfer to a rack.
Notes
Dry zucchini thoroughly before adding. Chill the dough to prevent spreading. Add-ins like chocolate chips or chopped nuts are great for variety.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Healthy Desserts
- Method: Baked
- Cuisine: Gluten-Free Friendly
Nutrition
- Serving Size: 1 cookie
- Calories: 95
- Sugar: 6g
- Sodium: 70mg
- Fat: 3.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
Keywords: zucchini baking recipes, healthy zucchini cookies, oatmeal cookies, desserts for big groups, gluten free zucchini dessert