Healthy Zucchini Oatmeal Cookies Recipe - Soft, Chewy, and Gluten-Free
These Healthy Zucchini Oatmeal Cookies are soft, chewy, and packed with cozy spices. Made with wholesome ingredients like whole wheat flour, instant oats, and pure maple syrup, these cookies are naturally gluten-free, low-calorie, and free of refined sugar. Perfect for breakfast or dessert, they’re easy to make and loved by both kids and adults!
Ingredients
- Moisture Magic: Zucchini adds a tender melt-in-your-mouth texture without overpowering the flavor.
- Nutrient Boost: Sneak in some extra veggies while satisfying your sweet tooth. Win-win!
- Versatile Vibes: From gluten-free to paleo-friendly there’s a zucchini cookie recipe for everyone.
- And the best part? They’re surprisingly easy to make. No fancy equipment or hard-to-find ingredients required—just your kitchen staples and a little love.
Instructions
- Prep Your Zucchini Like a Pro: Grating zucchini is simple, but don’t skip this step: pat it dry. Zucchini holds a ton of moisture, which can make your cookies soggy if you don’t remove the excess. Spread the grated zucchini on paper towels, press firmly, and repeat until no more liquid comes out. Think of it as giving your cookies a head start on greatness.
- Choose Your Flour Wisely: For gluten-free options, try almond flour, oat flour, or a gluten-free baking blend. If you’re going paleo, coconut flour works wonders too. Each type brings its own unique texture, so experiment to find your favorite!
- Sweeten Naturally: Maple syrup, honey, or even mashed bananas can replace refined sugar. These natural sweeteners add depth and keep things clean-eating-approved.
- Don’t Forget the Spices: Cinnamon and nutmeg are classic choices that give your cookies that cozy, comforting vibe. A pinch of ginger or cardamom can also elevate the flavor profile.
Notes
- Chilling is mandatory: The dough needs at least 30 minutes in the fridge to firm up.
- Dry the zucchini thoroughly: Excess moisture can make the cookies flimsy and prone to falling apart.
- Flattening the dough before baking: This helps the cookies spread evenly and bake perfectly.
- Storage: Store in an airtight container for up to a week in the fridge or freeze for longer storage.