Healthier Zucchini Oatmeal Cookies

Healthier Zucchini Oatmeal Cookies, are the best healthy dessert you'll ever taste. You can't taste the zucchini, but it definitely makes the cookie soft and moist. The only sugar in these cookies are the semi sweet chocolate chips, that you could easily take out or replace. You have to try these.

For the past few months, one of my jobs has been putting together our Weekly Healthy Menu Plan. One of my goals is to include a dessert recipe each week that uses little to none refined sugar.

It’s been fun to experiment with different recipes and still make them taste good while providing a little more healthy option for my family.

If you have been wanting to feed your family a little healthier, be sure to check our Healthy Menu Plan out.

These cookies are easy, delicious, and your kids won’t even notice that they are full of good-for-you ingredients.

how to make healthier zucchini oatmeal cookies

Step 1: Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone liner. This will keep the cookies from sticking.

You could also use a non-stick cookie sheet, or baking mat.

Step 2: In a large bowl whisk together flour, oats, baking soda, cinnamon and salt. Set aside.

It’s important that you keep the dry ingredients, separate from the wet, to be sure that all the ingredients get fully incorporated, especially the baking soda.

Step 3: In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.

The bananas are sweeter the more ripe they are. If they still have green on them, we recommend not using them. They won’t be very sweet.

Step 4: Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips.

If you are going for a completely sugar free cookie, you could also add sugar free chocolate chips, or raisins, instead of semi-sweet chocolate chips.

The dough will be a little sticky. Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand.

Step 5: Bake for 13-16 minutes or until cookies start to turn golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

the best way to shred zucchini

I don’t know about you, but I don’t want to be able to taste vegetables in my dessert. Wether it’s feeling the texture, or tasting the actual taste, I just want a delicious cookie, without realizing it’s a vegetable.

These cookies taste amazing, and you can’t even taste the zucchini. If you are looking for a quick way to shred your zucchini, I recommend using a food processor or blender, and pushing the zucchini, until desire texture.

We also recommend drying the zucchini, by patting it with a paper towel. You don’t want to bring extra moisture into the cookies, or they will be soggy if undercooked, or burnt if overcooked.

watch how to make these skinny banana cookies

Did you know we have a Youtube Channel? We have hundreds of simple and delicious recipes, your family is going to love.

We take you through each recipe, step by step, and show you exactly how to make it.

Each recipe is tried and true, so you know your family is going to love it.

Watch how to make our favorite skinny dessert, Healthy Banana Cookies, here:

looking for more healthy desserts?

Healthy Greek Yogurt Poppyseed Muffins
Sheet Pan Healthy Banana Cake
Healthy ABC Chocolate Pudding
Funfetti Protein Bites
Honey Grilled Peaches

Serves: 4-6

Healthier Zucchini Oatmeal Cookies

10 minPrep Time

16 minCook Time

26 minTotal Time

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Ingredients

  • ¾ cup white whole wheat flour
  • 1 cup old-fashioned rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 1 cup mashed ripe banana (about 2 medium
  • bananas)
  • 1 cup shredded zucchini, squeezed of excess
  • moisture with a paper towel
  • 2 Tablespoons honey
  • ¼ cup melted and cooled coconut oil
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or silicone liner.
  2. In a large bowl whisk together flour, oats, baking soda, cinnamon and salt. Set aside.
  3. In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
  4. Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips. The dough will be a little sticky. Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand.
  5. Bake for 13-16 minutes or until cookies start to turn golden brown on the edges. Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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