Leave it to me to put zucchini in a cookie! In all honesty, I literally thought “Hmmm… Carrots work really well in cake … And I REEAAAAALLLLY loved those carrot cake oatmeal cookies… And if I like zucchini bread, wouldn’t I like zucchini cookies too?!” And so here we are: vegan zucchini oatmeal cookies!
Turns out, you can make a good oatmeal cookie out of just about anything… even zucchini. I grated it up just like I do the carrots for carrot cake (or cookies) and just mixed it right in with everything else. Seriously this recipe is unbelievably easy. Grating the zucchini is the hardest part, and that takes all of 1 minute. And I must say, I’m quite proud of myself for creating such a healthy treat in only 2 bowls! I TOLD you this was easy!
This cookie is vegan and sugar free. I used a mashed banana as the binder and agave to sweeten. You don’t even taste the zucchini underneath the cinnamon and nutmeg, so it’s a great way to sneak in some extra fruit and veggies for kids who will eat cookies without question. And of course, the whole grains are a plus as well!
One thing to note, you’ll need to adjust your baking time depending on how big you scoop your cookies. I used an ice cream scoop (the same one I use to fill cupcake tins) to make 12 large cookies and baked for about 12 minutes. Obviously smaller cookies won’t need to bake as long.
These cookies come out chewy and fluffy with a great texture from the oatmeal. Perfect for a grab-and-go breakfast!
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 small banana, mashed
- ½ cup agave
- 1 teaspoon vanilla
- 1 cup shredded zucchini
- 2 cups old fashioned rolled oats
- Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking soda, salt and spices. Set aside.
- In a small bowl, mash the banana until no large chunks remain. Whisk in the agave and vanilla, stirring until the mixture is smooth. Stir the zucchini into the wet ingredients until incorporated.
- Pour the zucchini mixture into the flour mixture and stir together until you get a consistent batter. Add the oats and stir until the ingredients are evenly distributed.
- Scoop the mixture evenly onto the prepared cookie sheet and slightly flatten each cookie. Bake for 10-12 minutes or until cookies are set and slightly browned. Allow to cool on the baking sheet for at least 5 minutes before serving.