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 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!
Notes
Add mini chocolate chips, chopped walnuts or cocoa nibs if desired.