Name: Zucchini Oatmeal Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 medium zucchini, grated; 1 cup rolled oats; 1/2 cup whole wheat flour; 1/2 cup grated carrots; 1/3 cup dried cranberries; 1/4 cup maple syrup; 1/4 cup coconut oil, melted; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup chopped walnuts (optional)

These soft and chewy zucchini oatmeal cookies are packed with wholesome ingredients like oats, carrots, and dried cranberries, making them a perfect healthy snack for any time of the day. Not only are they delicious, but they also offer a great way to sneak in some veggies while satisfying a sweet craving.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium zucchini, grated

1 cup rolled oats

1/2 cup whole wheat flour

1/2 cup grated carrots

1/3 cup dried cranberries

1/4 cup maple syrup

1/4 cup coconut oil, melted

1 teaspoon cinnamon

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1/2 teaspoon baking soda

1/4 cup chopped walnuts (optional)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Grate the zucchini using a box grater or food processor, then squeeze out excess moisture using a clean kitchen towel.

In a large mixing bowl, combine the oats, flour, cinnamon, salt, and baking soda.

Add the grated zucchini, grated carrots, dried cranberries, maple syrup, melted coconut oil, and vanilla extract to the bowl. Stir until everything is well combined.

If desired, fold in chopped walnuts for added crunch.

Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 12-15 minutes, or until the edges are golden and the cookies are firm to the touch.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Servings: 12 cookies

Calories: 130 kcal per cookie

Variations

For added flavor and texture, I sometimes swap the walnuts for other nuts, such as pecans or almonds.

If I want to make the cookies a little sweeter, I’ll add a handful of dark chocolate chips.

To make them gluten-free, I use certified gluten-free oats and substitute the whole wheat flour with almond flour or a gluten-free flour blend.

I’ve also tried swapping the dried cranberries with raisins or dried cherries, which adds a nice tartness to the cookies.

Storage/Reheating

I store these zucchini oatmeal cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, making them the perfect snack to have on hand throughout the week. If I want to keep them longer, I freeze them for up to 3 months. To reheat, I simply place them in the microwave for a few seconds or warm them in the oven for a couple of minutes at 300°F.

FAQs

Can I use a different type of flour for these cookies?

Yes! You can easily swap the whole wheat flour with a gluten-free flour blend or almond flour for a gluten-free version. Just keep in mind that the texture may vary slightly, but they will still be delicious.

How do I make these cookies vegan?

These zucchini oatmeal cookies are already dairy-free, so you can easily make them vegan by using maple syrup or another plant-based sweetener and ensuring the oats are certified gluten-free. The coconut oil is also plant-based, so these cookies are already a great vegan option.

Can I freeze these cookies?

Absolutely! I freeze the cookies in a single layer on a baking sheet for a couple of hours to prevent them from sticking together, and then transfer them to an airtight container or a freezer bag. They will stay fresh in the freezer for up to 3 months.

Can I substitute the maple syrup with another sweetener?

Yes, you can substitute maple syrup with honey, agave syrup, or even coconut sugar if you prefer. Just note that using a different sweetener may slightly change the texture or flavor, but the cookies will still be great.

What can I use instead of coconut oil?

If I don’t have coconut oil on hand, I use melted butter or another vegetable oil like canola or olive oil. Each will provide a slightly different flavor, but they’ll still give the cookies the necessary moisture.

Conclusion

These zucchini oatmeal cookies are not only delicious but also nutritious, thanks to the addition of wholesome ingredients like oats, carrots, and zucchini. I love how easy they are to make, and they are perfect for a quick snack or dessert. Whether I’m baking for myself or sharing with friends and family, these cookies are always a hit!

Recipe:

Zucchini Oatmeal Cookies

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Author: Sophia
Total Time: 25 minutes
Yield: 12 cookies
Diet: Vegetarian

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Description

These soft and chewy zucchini oatmeal cookies are packed with wholesome ingredients like oats, carrots, and dried cranberries, making them a perfect healthy snack for any time of the day. They offer a great way to sneak in some veggies while satisfying a sweet craving.