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3 Easy Zucchini Oatmeal Cookie Recipe

Zucchini is a versatile vegetable that adds moisture and nutrients to baked goods. By incorporating zucchini into these cookies, you are getting a dose of vitamins and minerals without even realizing it. Oats are a great source of fiber, which can help with digestion and keep you feeling full longer. These cookies are also lower in sugar compared to traditional cookie recipes, making them a guilt-free treat.

Main Ingredients:

    • Zucchini: Adds moisture and nutrients
    • Oats: A good source of fiber
    • Flour: Provides structure to the cookies
    • Applesauce: Acts as a natural sweetener and binder
    • Cinnamon: Adds warmth and flavor
    • Walnuts: Adds a crunchy texture and healthy fats (optional)

1. Classic Zucchini Oatmeal Cookies with Cinnamon and Nutmeg

This classic zucchini oatmeal cookie combines the natural sweetness of zucchini with the warm, comforting spices of cinnamon and nutmeg. Perfect for a cozy afternoon snack or a unique addition to your cookie tray.

Ingredients

      • 1 cup (120g) grated zucchini
      • 1 cup (200g) granulated sugar
      • 1/2 cup (120ml) vegetable oil
      • 1 large egg
      • 1 teaspoon vanilla extract
      • 1 1/2 cups (190g) all-purpose flour
      • 1 teaspoon baking soda
      • 1 teaspoon ground cinnamon
      • 1/2 teaspoon ground nutmeg
      • 1/2 teaspoon salt
      • 1 1/2 cups (150g) rolled oats
      • 1/2 cup (85g) raisins or chocolate chips (optional)

Cooking Method

      1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
      2. In a large mixing bowl, combine the grated zucchini, granulated sugar, vegetable oil, egg, and vanilla extract. Mix well until combined.
      3. In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.
      4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
      5. Fold in the rolled oats and raisins or chocolate chips if using.
      6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches (5 cm) apart.
      7. Bake for 12-15 minutes or until the edges are golden and the centers are set.
      8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

2. Vegan Zucchini Oatmeal Cookies with Almond Butter

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These Vegan Zucchini Oatmeal Cookies are a delightful fusion of healthy and tasty. Made with almond butter and packed with nutrients from zucchini, these cookies are perfect for a guilt-free snack or breakfast on-the-go. They’re naturally sweetened and filled with wholesome oats, making them a nutritious choice for any time of day.

Ingredients

      • 1 cup rolled oats (90 g)
      • 1 cup grated zucchini, excess moisture removed (130 g)
      • 1/2 cup almond butter (120 g)
      • 1/4 cup maple syrup (60 ml)
      • 1 teaspoon vanilla extract (5 ml)
      • 1 teaspoon ground cinnamon (2 g)
      • 1/2 teaspoon baking soda (2.4 g)
      • 1/4 teaspoon salt (1.5 g)
      • 1/3 cup raisins or chocolate chips (60 g)

Cooking Method

      1. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
      2. In a large mixing bowl, combine the rolled oats, cinnamon, baking soda, and salt.
      3. In a separate bowl, mix together the grated zucchini, almond butter, maple syrup, and vanilla extract until well combined.
      4. Add the wet ingredients to the dry ingredients and mix until everything is evenly incorporated.
      5. Fold in the raisins or chocolate chips.
      6. Using a tablespoon or a cookie scoop, drop the dough onto the prepared baking sheet, spacing cookies about 2 inches (5 cm) apart. Flatten them slightly with the back of a spoon or your fingers.
      7. Bake for 12-15 minutes, or until the cookies are golden brown on the edges.
      8. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
      9. Enjoy your Vegan Zucchini Oatmeal Cookies with Almond Butter as a healthy and delicious treat!

3. Gluten-Free Zucchini Oatmeal Raisin Cookies

These delicious Gluten-Free Zucchini Oatmeal Raisin Cookies are a perfect blend of healthy zucchini and sweet raisins. They are easy to make, full of flavor, and ideal for those following a gluten-free diet.

Ingredients

      • 1 cup gluten-free rolled oats (90 g)
      • 1 cup grated zucchini, excess moisture removed (135 g)
      • 1/2 cup raisins (75 g)
      • 1/2 cup gluten-free all-purpose flour (60 g)
      • 1/2 teaspoon baking soda (2.5 g)
      • 1/2 teaspoon cinnamon (1.3 g)
      • 1/4 teaspoon salt (1.5 g)
      • 1/4 cup coconut oil, melted (60 ml)
      • 1/4 cup honey (60 ml)
      • 1 large egg
      • 1 teaspoon vanilla extract (5 ml)

Cooking Method

      1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
      2. In a large bowl, combine the gluten-free rolled oats, grated zucchini, and raisins.
      3. In a separate bowl, whisk together the gluten-free all-purpose flour, baking soda, cinnamon, and salt.
      4. In another bowl, mix the melted coconut oil, honey, egg, and vanilla extract until well blended.
      5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
      6. Fold in the oat, zucchini, and raisin mixture until well incorporated.
      7. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches (5 cm) apart.
      8. Bake for 12-15 minutes, or until the cookies are golden brown around the edges.
      9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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