Healthy Zucchini Oatmeal Cookies

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When the garden overflows with zucchini, I always look for fun ways to bake it into something wholesome. These healthy zucchini oatmeal cookies are soft, chewy, and lightly spiced — perfect for a cozy afternoon snack or a lunchbox treat. They make me smile every time I pull them from the oven!

Healthy zucchini oatmeal cookies arranged on a plate with rustic texture and visible zucchini flecks

Quick Overview

These cookies check all the right boxes: soft, chewy texture, warm cinnamon spice, and a subtle sweetness from maple syrup. They’re quick to prepare and easy to adapt for different diets. Plus, they taste even better the next day.

Ingredients

1 cup (100g) instant oats (use gluten free if needed)
¾ cup (90g) whole wheat flour or gluten free flour
1½ teaspoons baking powder
1½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons (28g) coconut oil or melted unsalted butter, cooled
1 large egg (at room temperature)
1 teaspoon vanilla extract
½ cup (120mL) pure maple syrup (or substitute honey or agave)
1 cup (90g) freshly grated zucchini, well patted dry with paper towels

Key Ingredients & Substitutions

Oats, Flour & Spices:
Instant oats help create that classic chewy cookie feel. Whole wheat flour adds a hearty bite, but a gluten free blend works well too. Warm cinnamon and nutmeg give these cookies their cozy flavor.

Sweeteners & Fats:
Pure maple syrup naturally sweetens without making these too sugary. Coconut oil gives richness and a faint tropical note. Butter works too if preferred.

Zucchini Prep Tips:
Make sure to grate zucchini finely and then pat dry thoroughly. Too much moisture will make your cookies flimsy.

Adaptations:

Gluten free: Use certified gluten free oats and flour.
Dairy free: Use coconut oil or vegan butter.
Nut free: Recipe is already nut free!

Stack of healthy zucchini oatmeal cookies showing rustic texture and chewy interior with zucchini flecks

How to Make Healthy Zucchini Oatmeal Cookies

Step 1: Measure all ingredients carefully. Too much flour or oats will make dry cookies.

Step 2: Whisk dry ingredients together in one bowl and wet ingredients in another. Combine gently until just mixed.

Step 3: Press grated zucchini between paper towels to remove excess moisture. Stir into dough.

Step 4: Chill dough for 30 minutes so it’s easier to work with.

Step 5: Preheat oven to 325°F and line a baking sheet with parchment or a silicone mat.

Step 6: Scoop dough into about 15 rounded portions and flatten slightly to 3/8” thickness.

Step 7: Bake for 11–14 minutes until edges look set but centers are still soft.

Step 8: Cool on baking sheet for 10 minutes before transferring.

Storage, Freezing & Reheating

These cookies taste even better the next day!

Store in an airtight container for 2 days at room temperature or 1 week in the fridge.
Freeze for longer storage.
Reheat gently in the microwave at 30% power.

Close-up of healthy zucchini oatmeal cookies with rustic chewy texture and visible zucchini flecks

FAQs

Can I use old-fashioned oats instead of instant oats?

Yes! Just pulse them briefly in a food processor so they’re a bit smaller and the cookies hold together well.

How do I prevent soggy or flimsy cookies?

Dry the grated zucchini thoroughly and don’t add extra. Also, chill the dough before baking.

How long do these cookies stay fresh?

About 2 days at room temp, a week in the fridge, or freeze for up to 2 months.