Healthy Zucchini Cookies
Soft and chewy Healthy Zucchini Cookies with oats, whole wheat flour, nuts and chocolate chips. One bowl, easy to make delicious cookies!
Servings: 12 cookies
Calories: 192kcal
Ingredients
- 1 small ripe banana
- 3 tablespoons applesauce unsweetened
- 2 tablespoons coconut oil melted
- 1 tablespoon maple syrup
- 1 large egg
- 1/2 cup coconut sugar or brown sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup grated zucchini squeezed to remove excess moisture
- 2 cups rolled oats
- 1 cup + 1 tablespoon whole wheat flour or spelt flour
- 1/3 cup almonds chopped
- 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 350 F. Line 2 large baking sheets with parchment paper. Set aside.
- In a large bowl, mash banana with a fork. Add applesauce, coconut oil, maple syrup, egg, sugar, vanilla extract, baking powder, and baking soda. Whisk until well combined.
- Fold in the grated zucchini.
- Add rolled oats and whole wheat flour. Stir until the mixture is well combined. Then add the chopped almonds and mini chocolate chips. Stir well and let the cookie dough rest for 15-20 minutes. This will allow the oats to absorb the moisture.
- Scoop the cookie dough with a large trigger scoop and drop it onto prepared baking sheets, then flatten the cookies slightly.
- Bake cookies for 15-17 minutes, remove from the oven and let them rest until firm, about 15 minutes. After baking zucchini cookies will feel soft but after cooling down, they will firm up.
Video
Notes
- Store: Keep cookies in a dry place covered lightly with kitchen towel otherwise they get too soft. If they last this long in your house.
- Freeze: In storage container for up to 3 months. Thaw on a counter for a few hours.
Nutrition
Serving: 1cookie | Calories: 192kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 16mg | Sodium: 88mg | Fiber: 3g | Sugar: 9g