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
Scale
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.
