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Ingredients
Scale
- 1 cup (100g) instant oats (gluten-free if needed)
- ¾ cup (90g) whole wheat flour or gluten-free flour
- 1 ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 2 tbsp (28g) coconut oil or unsalted butter, melted and slightly cooled
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup (120mL) pure maple syrup
- 1 cup (90g) freshly grated zucchini, patted dry
Instructions
- Whisk together oats, whole wheat flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl.
- In another bowl, mix melted coconut oil, egg, and vanilla extract; gradually add maple syrup.
- Combine wet and dry ingredients gently until just mixed.
- Fold in the grated zucchini evenly.
- Chill the dough in the refrigerator for 30 minutes.
- Preheat the oven to 325°F (163°C) and prepare a baking sheet.
- Scoop and flatten dough onto the baking sheet.
- Bake for 11-14 minutes until edges are golden brown.
- Cool the cookies on the pan for 10 minutes, then transfer to a wire rack.
Notes
Pat the zucchini dry to avoid excess moisture.
Consider adding chocolate chips or nuts for added flavor.
Store in an airtight container for freshness.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6
- Sodium: 100
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 2
- Protein: 2
- Cholesterol: 30