I love making healthy cookies with vegetables, like my Spinach Cookies, Vegan Pumpkin Chocolate Chip Cookies, or Carrot Oatmeal Cookies. Zucchini Oatmeal Cookies are healthy breakfast cookies perfect for using your fresh summer zucchini. They are soft, moist, and taste like zucchini bread but way faster to make, ready in less than 30 minutes to enjoy a healthy sweet treat.
Ingredients and Substitutions
Shredded Zucchini – I used about 1 medium zucchini. Keep the skin on to adds nutrients and fiber to the cookie recipe. Grate as fine as you can and drain in a clean kitchen towel to remove all the zucchini excess water. Melted Coconut Oil or melted vegan butter, or light olive oil. Maple Syrup or agave syrup, or brown rice syrup for a low GI sweetener. Brown Sugar or coconut sugar – you can skip this to decrease the sugar amount per cookie, but I found the cookie crispier and tastier with the combination of both sweeteners. Mashed Banana or unsweetened applesauce. Vanilla Extract – for flavor. White Whole Wheat Flour or all-purpose flour, or homemade oat flour. For gluten-free zucchini cookies, use a gluten-free flour blend that contains gums, like Bob Red Mills 1:1 gluten-free all-purpose flour. Quick-Cooking Oats, not instant oats! You can also use rolled oats, but the cookie texture is dryer with this option. For the gluten-free option, use gluten-free certified oats. Baking Soda and Baking Powder – for just a little rise. Ground Cinnamon – for perfect flavors. Dark Chocolate Chips or chopped pecans, or a combination of both.
How To Make Zucchini Cookies
It’s very simple to make Zucchini Oatmeal Cookies using only a few natural ingredients. The main ingredient of zucchini cookies is shredded zucchini! So it is essential to prepare the zucchini very well to ensure a delicious, moist, and fluffy cookie.
Storage Instructions
Store the cookies in the fridge in a sealed cookie jar for up to 5 days. You can also freeze the zucchini oatmeal cookies for up to 3 months in airtight bags or containers. Thaw the cookies on a rack at room temperature the day before serving.
More Vegan Zucchini Recipes
If you’ve enjoyed this recipe, you’ll love the following:
