oatmeal zucchini cookies
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5 from 6 votes

Oatmeal Zucchini Cookies [V+GF+Sugar Free]

These oatmeal zucchini cookies contain wholesome ingredients and are sweetened with ripe bananas and maple syrup. A healthy treat for the whole family.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten free, oil free, refined sugar free, vegan
Servings: 24 Cookies
Calories: 92kcal
Author: Rosa

Ingredients

Instructions

  • Preheat your oven to 350 degrees F and line a baking tray with parchment paper.
  • Add the shredded zucchini to a colander and sprinkle with salt and set aside. Place the colander in your sink or a bowl. (This process allows the water to drain from the zucchini)
  • In a large bowl, add the bananas, peanut butter and maple syrup and mix well. Next, add the oats, hemp hearts, flax seeds, cinnamon and baking powder and combine.
  • Using paper towels or a clean dish towel, press the zucchini to release even more water. Then stir the shredded zucchini into your bowl.
  • Spoon heaping tablespoons of your batter onto your prepared baking sheet and form your cookies.
  • Bake for 15 minutes, remove from the oven, and let cool for at least 5 minutes before handling.

Nutrition

Serving: 1Cookie | Calories: 92kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Sodium: 18mg | Potassium: 145mg | Fiber: 2g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 3.1mg | Calcium: 28mg | Iron: 0.8mg