Healthy Zucchini Oatmeal Cookies Recipe- Easiest Recipe Ever

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Healthy Zucchini Oatmeal Cookies Recipe- Easiest Recipe Ever:-These chewy Zucchini Muesli Cookies are made without flour, gluten, refined sugar, dairy and dairy products, making them suitable for diabetics and other individuals who are looking for healthier treats. In addition, I should warn you that they are so delicious that you will have a hard time limiting yourself to just one!

Healthy Zucchini Oatmeal Cookies Recipe- Easiest Recipe Ever



In addition to being an excellent location for concealing vegetables, these nutritious Zucchini Muesli Cookies are a healthy alternative that are made with wholesome ingredients. Create them as a dessert or as snacks to take with you on the go!




  • Large Baking Sheet


  • 1 large ripe banana mashed (about 1/3 cup)*
  • 1/3 cup pure maple syrup
  • 2/3 cup unsweetened almond butter
  • 2 cups rolled oats
  • 1 ½ tsp ground cinnamon
  • 1 tsp sea salt
  • 1 cup grated zucchini


Also Read:-Vegan Almond Butter Chocolate Chip Chickpea Skillet Cookie (Gluten-Free) Recipe



  • Before beginning, prepare a large baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit.
  • Grate one cup of zucchini using a box grater or a food processor with the grating attachment.


  • After cutting off the tip and tail of the zucchini, grate the zucchini using the food processor.
  • In the event that you have any zucchini left over, you can use it for a stir fry or for another baking project.


  • In the meantime, put the courgette that has been grated to the side.
  • Use a large mixing bowl to mash the ripe banana until it reaches a smooth and creamy consistency.


  • The pure maple syrup and the almond butter (or peanut butter or nut butter of your choice) should be added at this point.
  • The wet ingredients should be thoroughly mixed until they are incorporated.


  • It is important to note that if your almond butter has been stored in the refrigerator or is extremely cold, you should microwave it for ten to twenty seconds in order to soften it and make it easier to integrate.
  • Add the dry ingredients, which include oats, ground cinnamon, and sea salt, to the bowl that contains the wet ingredients, and stir the mixture until it forms a dough that is thick and sticky.


  • Using a mixer, incorporate the shredded zucchini into the oatmeal cookie dough until it is distributed evenly throughout the dough.
  • Spread the dough in heaps onto the baking sheet that has been prepared. In order to prevent the cookies from spreading, you should make sure that the dough is in the same shape that you want it to be in after the cookies have been baked. The majority of the time, I press it into small circles.


  • The cookies should be baked for ten to fifteen minutes, or until they have a firm appearance and the edges have a slight golden brown colour.
  • Baking time for large cookies is fifteen minutes, while baking time for smaller cookies is ten to twelve minutes. A total of twelve cookies are baked for a period of twelve minutes.
  • Before removing the cookies from the cookie sheet and enjoying them, make sure they have had sufficient time to completely cool down.



  • Should you so desire, you can substitute one-third cup of unsweetened applesauce for the ripe bananas.
  • You can keep the cookies in the refrigerator for up to a week if you store them in a container that is airtight or in a zip lock bag.
  • Put any cookies that are left over in a freezer bag and freeze them for up to three months.




  • Serving: 1cookie (of 12)
  • Calories: 184kcal
  • Carbohydrates: 21g
  • Protein: 5g
  • Fat: 10g
  • Saturated Fat: 2g
  • Sodium: 227mg
  • Fiber: 1g
  • Sugar: 2g


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