Description
Zucchini Cookies bring garden-fresh flavor to your dessert table with a delightful twist on classic treats. Packed with wholesome ingredients, these delicate cookies offer a sneaky way to enjoy vegetables while satisfying your sweet tooth.
Ingredients
Scale
Main Ingredients:
- 2 cups rolled oats
- 1 ¼ cups banana
- ½ cup peanut butter
Supporting Ingredients:
- ¼ cup zucchini
Instructions
- Warm your oven to exactly 350°F and cover a baking sheet with parchment paper for perfect non-stick cookies.
- Grab a mixing bowl and combine 2 cups rolled oats, ½ cup peanut butter, 1 ¼ cups mashed banana, and ¼ cup shredded zucchini until the mixture looks smooth and consistent.
- Scoop out 16 equal portions of dough using your hands or a cookie scoop, placing each ball carefully onto the prepared baking sheet.
- Gently flatten each cookie ball with your palm, creating a classic round shape about ½ inch thick.
- Slide the tray into the preheated 350°F oven and bake for precisely 12-15 minutes, watching for golden brown edges as your signal they’re ready.
- Remove the cookies and let them rest directly on the baking sheet for 10 minutes, which helps them firm up without overcooking.
- Transfer your cookies to a wire cooling rack, allowing them to reach room temperature and develop a perfect soft texture.
Notes
- Grate the zucchini finely and squeeze out excess moisture to prevent soggy cookies.
- Use ripe bananas for natural sweetness and better binding of ingredients.
- Choose natural peanut butter without added sugars for a healthier cookie version.
- For gluten-free cookies, ensure your oats are certified gluten-free and substitute with certified gluten-free oats if needed.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 245 kcal
- Sugar: 7 g
- Sodium: 2 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 0 mg