Description
These delicious and wholesome Zucchini Cookies combine the natural sweetness of mashed bananas with the hearty texture of rolled oats and the subtle moisture from shredded zucchini. Perfect for a healthy snack or breakfast treat, they are easy to make, gluten-free if needed, and feature a creamy touch from peanut butter. Baked to golden perfection, these cookies are soft, flavorful, and lightly sweetened without any refined sugars.
Ingredients
Scale
Main Ingredients
- 2 cups rolled oats (gluten free, if needed)
- 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
Instructions
- Preheat Oven: Preheat your oven to 180°C (350°F) and line a large baking tray with parchment paper to prevent sticking and ensure even baking.
- Mix Ingredients: In a large mixing bowl, combine the rolled oats, peanut butter, mashed bananas, and shredded zucchini. Mix thoroughly until all the ingredients are well integrated. If desired, fold in chocolate chips at this stage for added sweetness.
- Shape Cookies: Scoop the dough into 16 equal portions and form each into a ball. Place the balls evenly spaced on the prepared baking tray. Press each ball gently to flatten into a cookie shape. Optionally, sprinkle extra chocolate chips on top for decoration and extra flavor.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges turn golden brown, signaling that the cookies are cooked through.
- Cool: Remove the cookies from the oven and allow them to cool on the baking tray for about 10 minutes. Then transfer them to a wire rack to cool completely before serving to firm up for the best texture.
Notes
- You can substitute peanut butter with any other nut or seed butter such as almond or sunflower seed butter to accommodate allergies or preferences.
- For a vegan option, ensure your peanut butter does not contain honey or animal-based additives.
- Make sure to squeeze excess moisture out of the shredded zucchini to avoid overly wet cookie dough.
- Optionally, add cinnamon, vanilla extract, or nuts for extra flavor and texture.
- These cookies store well in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
