Description
These Healthy Zucchini Oatmeal Cookies are a nutritious and delicious treat, combining the goodness of rolled oats, shredded zucchini, and wholesome flours like spelt or almond flour. Naturally sweetened with banana and flavored with cinnamon and vanilla, these cookies offer a moist and soft texture perfect for a guilt-free snack or breakfast option.
Ingredients
Dry Ingredients
- 1 cup (100g) rolled oats
- 1 cup (120g) spelt flour or almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
Wet Ingredients
- 1 medium banana, mashed (120g or 1/2 cup)
- 1/4 cup melted coconut oil
- 1 egg, whisked
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup (120g) shredded zucchini (about 1 medium zucchini)
- 1/3 cup (36g) chopped walnuts, or other nuts or seeds (for babies: 2 tablespoons ground)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, spelt or almond flour, baking soda, and cinnamon until evenly distributed.
- Mix Wet Ingredients: In a medium bowl, mash the banana thoroughly to avoid chunks. Add the melted coconut oil, whisked egg, and vanilla extract, then mix well until fully combined and smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients bowl. Gently fold them together, being careful not to overmix to maintain a tender texture.
- Add Zucchini and Nuts: Fold in the shredded zucchini and chopped walnuts (or preferred nuts/seeds) evenly throughout the batter.
- Shape Cookies: Using a mini ice cream scooper or tablespoon, scoop dough portions onto a baking sheet. You may flatten them slightly with your fingers or leave them rounded.
- Bake: Bake the cookies for 10-12 minutes until they turn lightly golden and a toothpick inserted comes out clean. If using almond flour, bake for about 20 minutes instead, adjusting as needed.
- Cool: Remove the cookies from the oven, let them cool on the pan for 1-2 minutes, then transfer to a wire rack to cool completely before serving.
Notes
- You can substitute spelt flour with almond flour, but the baking time may increase to around 20 minutes.
- The banana should be mashed thoroughly to avoid chunks that can affect the texture.
- For babies, replace chopped walnuts with 2 tablespoons of ground nuts or seeds to reduce choking hazard.
- Make sure the zucchini is well shredded to blend nicely into the cookie batter and add moisture.
