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.

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

Soft, chewy, and lightly spiced cookies packed with fresh zucchini. Perfect for a healthy snack or summer treat.

Scale

1 cup (100g) instant oats (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

1 cup (90g) freshly grated zucchini, patted dry

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1. Measure and whisk dry ingredients in one bowl.

2. Whisk wet ingredients in another bowl.

3. Combine wet and dry mixtures gently until just mixed.

4. Thoroughly dry grated zucchini and stir into dough.

5. Chill dough for 30 minutes.

6. Preheat oven to 325°F; line baking sheet with parchment or silicone mat.

7. Scoop about 15 rounded portions and flatten to 3/8” thickness.

8. Bake 11–14 minutes until edges are set but centers still soft.

9. Cool on baking sheet for 10 minutes before transferring.

Store cookies in airtight container for 2 days at room temperature or 1 week in refrigerator.

Freeze for longer storage and reheat gently at 30% microwave power.

Thoroughly dry zucchini to prevent soggy cookies.

Recipe is nut free and easily adapted for gluten free and dairy free diets.