These chewy oatmeal zucchini cookies pack 1 full cup of vegetables and are sweetened with bananas and dates only. They're perfect for breakfast or as a healthy snack at school, work or when hiking. Stir in some chocolate chips for a treat or some cocoa nibs for a sugar-free chocolate taste. They're also great on their own!
Course: Dessert, Snack
Cuisine: vegan, vegetarian
2tablespoonsavocado oil or other light tasting oil
1/4teaspoonfine grain sea salt
2 1/2 cupsrolled oats
Preheat oven to 350F. Line a baking sheet with parchment paper.
Using a fine grater, shred the zucchini. Use a clean, dry towel to squeeze out most of the liquid from the zucchini. Don't worry it's not completely dried. It should measure 1 cup when the liquid has been squeezed out. Transfer to a medium bowl.
In a food processor, process the dates, bananas, oil, vanilla, cinnamon and salt until smooth.
Add 2 cups of rolled oats and process for a few seconds until the oats are roughly chopped and mixed in the date-banana mixture. Transfer to the large bowl with the zucchini.
Stir in the remaining 1/2 cup of rolled oats.
Form 10 to 12 cookies and place them on the prepared sheet.
Bake for 15 to 18 minutes. Let them cool and enjoy!
Add mini chocolate chips, chopped walnuts or cocoa nibs if desired.