If you’re on the hunt for a wholesome treat that’s as nourishing as it is delicious, let me introduce you to the wonder of the Zucchini Cookies with Banana and Peanut Butter Recipe. These cookies brilliantly combine the moistness of ripe bananas, the subtle earthiness of shredded zucchini, and the rich creaminess of peanut butter, resulting in a perfectly textured cookie that feels like a hug with every bite. Whether you’re sneaking veggies into a sweet snack or craving something naturally sweetened, this recipe is a joyful celebration of simple ingredients coming together in the most delightful way.
Ingredients You’ll Need
Getting ready to whip up these delightful zucchini cookies is wonderfully straightforward because each ingredient plays a crucial role in flavor, texture, and nutrition. From the hearty oats to the luscious peanut butter, nothing here is just filler — every component shines.
- Rolled oats (2 cups): This provides a chewy, wholesome base that holds the cookie together while adding fiber and texture.
- Peanut butter (1/2 cup): The creamy, nutty richness not only binds the ingredients but adds a beautiful depth of flavor—you can easily swap it for your favorite nut or seed butter.
- Banana, mashed (1 1/4 cups): Using ripe bananas ensures natural sweetness and moisture, making these cookies soft and tender.
- Zucchini, shredded (1/4 cup): This sneaky veggie adds incredible moisture and a subtle freshness without overpowering the cookie’s flavor.
How to Make Zucchini Cookies with Banana and Peanut Butter Recipe
Step 1: Prepare Your Oven and Baking Tray
Begin by preheating your oven to 180 degrees Celsius (350 degrees Fahrenheit). This ensures your cookies bake evenly from the moment they hit the tray. Line a large baking sheet with parchment paper to prevent sticking and help with an easy cleanup.
Step 2: Mix Your Ingredients Thoroughly
In a large bowl, combine the rolled oats, creamy peanut butter, mashed banana, and shredded zucchini. Mix everything well so that the oats absorb the moisture and the flavors meld beautifully. If you’re feeling indulgent, this is the perfect moment to fold in some chocolate chips for a melty surprise in every bite.
Step 3: Shape Your Cookies
Using your hands or a spoon, form 16 even-sized balls from the dough. Place them evenly spaced on your lined tray. Then gently press down to form a cookie shape—this helps them bake consistently and evenly. Don’t be shy about adding extra chocolate chips on top to make them look as enticing as they taste.
Step 4: Bake to Golden Perfection
Bake your cookies for 12 to 15 minutes. Keep an eye out for golden edges—that’s your sign the cookies are perfectly baked through while staying soft and chewy inside.
Step 5: Cool and Enjoy
Let your cookies cool on the tray for about 10 minutes. This resting time helps them set up so they don’t fall apart. Then transfer them to a wire rack to cool completely, and get ready to enjoy a guilt-free treat!
How to Serve Zucchini Cookies with Banana and Peanut Butter Recipe
Garnishes
These cookies are wonderful as is, but if you want to amp up their appeal, try topping them with crushed nuts or a small dusting of cinnamon before serving. A drizzle of honey or a sprinkle of sea salt can also add an exciting contrast that makes each bite even more addictive.
Side Dishes
Pair your zucchini cookies with a tall glass of cold milk or a soothing cup of herbal tea for a comforting snack. They also complement smoothie bowls beautifully, adding a chewy texture to your breakfast or snack ritual.
Creative Ways to Present
For a fun twist, sandwich a spoonful of Greek yogurt or your favorite nut butter between two cookies to make mini ice cream-style treats. You can also crumble these cookies over a bowl of vanilla ice cream or fruit salad for a nutritious crunch boost. The possibilities are as endless as your imagination!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your zucchini cookies in an airtight container at room temperature for up to three days. They’ll stay soft and flavorful, ready whenever you want a quick snack.
Freezing
These cookies freeze beautifully. Simply place them in a freezer-safe container or ziplock bag with parchment paper between layers to prevent sticking. They’ll keep for up to two months, so you can bake in advance and enjoy them on your schedule.
Reheating
When you’re ready to enjoy a frozen or stored cookie, pop it in the microwave for about 10-15 seconds or warm it briefly in a preheated oven. This brings back their soft, freshly baked texture and intensifies those lovely banana and peanut butter flavors.
FAQs
Can I use other nut butters instead of peanut butter?
Absolutely! Almond butter, cashew butter, or even sunflower seed butter work wonderfully. Just keep in mind that some nut butters have different consistencies and strengths of flavor, which may slightly alter the final taste and texture.
Is this recipe gluten free?
Yes, it can be! Simply use certified gluten-free rolled oats to keep the recipe safe for gluten-sensitive diets without compromising texture or taste.
How important is the zucchini in this recipe?
Zucchini adds moisture and a subtle vegetable boost without changing the cookie’s flavor. It keeps the cookies tender and adds a little nutritional punch, but you can reduce or omit it if needed; just add a bit more banana or moisture so the cookie doesn’t turn out dry.
Can I add mix-ins like chocolate chips or nuts?
Definitely! Chocolate chips bring a lovely melty sweetness, while chopped nuts add crunch. Fold them gently into the batter before shaping for a fun variation that appeals to all tastes.
Are these cookies good for kids?
Yes, they’re great for kids! The natural sweetness from banana and the hidden veggie makes them a healthy snack option that kids usually love, perfect for lunchboxes or after-school treats.
Final Thoughts
There’s something truly special about the Zucchini Cookies with Banana and Peanut Butter Recipe that makes it a keeper in any kitchen. It’s simple, nutritious, and tastes like a little celebration in every bite. I hope you enjoy making and sharing this recipe as much as I do—it’s a wonderful way to bring a bit of wholesome joy into your day!
Print
Zucchini Cookies with Banana and Peanut Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Delicious and healthy Zucchini Cookies made with rolled oats, peanut butter, mashed banana, and shredded zucchini. These soft, naturally sweetened cookies are perfect for a nutritious snack or breakfast treat and can be easily customized with your favorite nut butter or optional chocolate chips.
Ingredients
Dry Ingredients
- 2 cups rolled oats (gluten free, if needed)
Wet Ingredients
- 1/2 cup peanut butter (can substitute with any nut or seed butter of choice)
- 1 1/4 cups banana (mashed, approximately 2 1/2 large bananas)
- 1/4 cup zucchini (shredded)
Optional
- Chocolate chips (optional, as desired)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F). Line a large baking tray with parchment paper to prevent sticking and make cleanup easier.
- Mix ingredients: In a large mixing bowl, combine the rolled oats, peanut butter, mashed bananas, and shredded zucchini. Mix well until all ingredients are thoroughly incorporated. If you want to add chocolate chips, fold them gently into the batter at this stage.
- Shape the cookies: Form 16 evenly sized balls from the dough mixture. Place them spaced apart on the lined baking tray. Press each ball down gently to shape them into flat cookie forms. Sprinkle extra chocolate chips on top if desired.
- Bake: Bake in the preheated oven for 12 to 15 minutes, or until the edges become golden and the cookies are set.
- Cool: Allow the cookies to cool on the baking tray for about 10 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- You can substitute peanut butter with any other nut or seed butter to suit dietary preferences or allergies.
- Use gluten-free rolled oats if you require a gluten-free recipe.
- Adding chocolate chips is optional but adds a nice flavor and texture contrast.
- Make sure to press the dough balls evenly so cookies bake uniformly.
- Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
