Filed Under: Cookie, cookie recipe, Cookies, Dessert, snack, vegan, vegetable, zucchini

Zucchini Oatmeal Cookies

Scrumptious oatmeal cookies made with (shhh!) zucchini: an awesome after-school treat.

September 18th, 2015

From Greens 24/7: More Than 100 Quick, Easy, and Delicious Recipes for Eating Leafy Greens and Other Green Vegetables at Every Meal, Every Day, © Jessica Nadel

These were inspired by a healthy breakfast cookie I baked for my one-year-old son. For my palate they needed sugar and a little more spice, and voilà—these zucchini cookies were born.
  • 1 tablespoon chia seeds
  • 4 tablespoons water
  • 2 tablespoons vegan butter
  • 1 cup (200 g) brown sugar
  • 1 cup (125 g) whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 1/3 cups (120 g) rolled oats
  • 1 cup (120 g) grated zucchini
  • ¼ cup (40 g) raisins (optional)
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

  2. Mix the chia seeds with 3 tablespoons water and leave to rest for 5 minutes until it becomes a gel.

  3. In a bowl, cream together the butter and sugar. Add the chia gel and the remaining tablespoon of water and mix well.

  4. Add the flour, baking powder, cinnamon, and nutmeg and mix well. Stir in the oats. Fold in the zucchini and raisins, if using.

  5. Drop giant spoonfuls onto the baking sheet and flatten just a little. Bake for 16 to 18 minutes, or until the cookies have browned slightly on top and no longer look “wet.” Transfer to a wire rack to cool.

Nutrients Per Serving

Calories (per serving) 125 Protein: 2 g Total fat: 2.1 g Saturated fat: 0 g Carbohydrates: 25.3 g Dietary fiber: 1.3 g Sugars: 13.7 g Vitamins: C

Zucchini Oatmeal Cookies

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