Description
Soft and chewy zucchini oatmeal cookies with warm cinnamon, nutmeg, maple syrup, and whole grains. These simple cookies taste like a cross between oatmeal cookies and zucchini bread.
Ingredients
Scale
- 1 cup (100 grams) instant oats, certified gluten-free when needed
- 3/4 cup (90 grams) whole wheat flour or gluten-free flour blend
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon fine salt
- 2 tablespoons (28 grams) coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (120 milliliters) pure maple syrup, at room temperature
- 1 cup (90 grams) freshly grated zucchini, measured before drying and patted very dry
Instructions
- Whisk the oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In a separate large bowl, whisk the melted coconut oil or butter with the egg and vanilla.
- Stir the maple syrup into the wet ingredients until smooth.
- Add the dry ingredients and stir only until combined.
- Fold in the thoroughly dried grated zucchini.
- Cover and chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F and line a baking sheet with parchment paper or a silicone baking mat.
- Drop the dough into 15 rounded scoops on the prepared baking sheet.
- Flatten each scoop to about 3/8 inch thick with a spatula.
- Bake for 11 to 14 minutes, until the edges look set and the centers remain slightly soft.
- Cool the cookies on the baking sheet for 10 minutes.
- Transfer the cookies to a wire rack and cool completely.
Notes
- Measure the oats and flour with a kitchen scale when possible because excess dry ingredients can make the cookies cakey.
- Measure the zucchini before drying it, then press out as much moisture as possible with paper towels.
- Do not add more than one measured cup of zucchini because excess moisture can weaken the cookies.
- Do not overbake the cookies; the warm baking sheet will finish setting the soft centers.
- For gluten-free cookies, use certified gluten-free oats and a trusted gluten-free flour blend or oat flour.
- Honey or agave may replace the maple syrup, but the sweetener should remain at room temperature.
- Store cooled cookies in an airtight container for two to three days at room temperature or up to one week in the refrigerator.
- Freeze fully cooled cookies in a freezer-safe container for up to three months.
- Prep Time: 40 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 6.5
- Sodium: 72
- Fat: 2.5
- Saturated Fat: 1.4
- Unsaturated Fat: 0.8
- Trans Fat: 0
- Carbohydrates: 16.5
- Fiber: 1.3
- Protein: 2.1
- Cholesterol: 12