Chewy Oatmeal Zucchini Cookies
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!
Servings 10
Ingredients
- 1 cup zucchini, finely shredded
- 1/2 cup Medjool dates, pitted
- 2 large ripe bananas
- 2 tablespoons avocado oil or other light tasting oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon fine grain sea salt
- 2 1/2 cups rolled oats
Instructions
- Preheat oven to 350°F. 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!
Notes
Add chocolate chips to make chocolate chip oatmeal zucchini cookies. You can also add cacao nibs or nuts for a little crunch instead.
To make this recipe gluten-free, make sure to use certified gluten-free oats. You can make this recipe with rolled oats or quick oats.
You can replace the avocado with other light tasting oils or melted coconut oil if preferred.