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Oatmeal Zucchini Cookies

overhead view of oatmeal zucchini cookies on plate next to coffee mug

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4.8 from 4 reviews

Oatmeal Zucchini Cookies are a quick and easy one-bowl recipe that make a scrumptious breakfast treat or anytime healthy snack. Plus, what a way to sneak in some greens! Vegan, gluten-free, oil-free and nut-free friendly.

Ingredients

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DRY INGREDIENTS

WET INGREDIENTS:

  • 1/2 cup applesauce or mashed banana
  • 1/3 cup creamy nut or seed butter (cashew, almond, sunbutter, etc.)
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  • 1 cup shredded zucchini, water squeezed out

Instructions

  1. Preheat oven to 350ºF and line large baking sheet with parchment paper; set aside.
  2. In large bowl mix together oats, protein powder (if using), hemp hearts, chia seeds, cinnamon and pinch of salt.
  3. In medium bowl mix together applesauce, nut or seed butter, honey and vanilla. Add into bowl of dry ingredients along with shredded zucchini; mix with large spoon or sturdy spatula until well combined.
  4. Using medium cookie scoop or 1/4 cup, scoop dough into ball then shape into flat circle with hands, about 1/2″ thick; place evenly on baking sheet and bake for 10-12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Notes

It’s best to use a plant blend protein powder here like ALOHA or Vega. If you’d like to omit, you should be fine to use 1/3 cup more quick oats in place of the protein powder. Let me know if you try this!

Nutrition