Vegan Zucchini Cookies [Oatmeal]
User Reviews
5
Vegan Zucchini Cookies [Oatmeal]
Description
This recipe blends ripe mashed bananas and peanut butter as a moist base, sweetened with maple syrup. Shredded zucchini, drained of excess moisture, is folded in alongside rolled oats, flax seeds, hemp hearts, cinnamon, and baking powder. The dough rests briefly before scooping onto a lined baking sheet, where they are flattened slightly as they spread little during baking at 176°C.
Finished cookies have a tender crumb with a slight chew from the oats and seeds, and a mild sweetness balanced by warm cinnamon. The zucchini provides moisture and subtle vegetable flavor without being noticeable, making these suitable for sneaking vegetables into baked treats. They can be served as snacks or breakfast accompaniments.
To adapt for picky eaters, you can peel the zucchini beforehand to reduce visible green flecks. Leftovers keep well at room temperature for two days, refrigerated for up to six days, or frozen airtight for three months after cooling. For nut-free variations, use soy or sunflower butter in place of peanut butter.
Ingredients
Wet Ingredients
- 3 banana mashed (1 ¼ cup mashed, ripe
- ⅓ cup peanut butter smooth or crunchy, natural
- ¼ cup maple syrup
- 2 cups zucchini approx. 1 medium zucchini (squeeze to remove excess moisture, shredded
Dry Ingredients
- 1 cup rolled oats gluten-free if preferred
- ¼ cup hemp hearts
- ¼ cup flax seeds or ground flax seeds
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
Instructions
- Mash the bananas in a large mixing bowl. Then add the peanut butter and maple syrup and mix well. Next, add the dry ingredients and mix until combined. The batter will be thick.
- Stir in the shredded zucchini to the same bowl and set aside to let the batter rest for 10 minutes.
- Preheat your oven to 350℉/176℃ and line a large baking sheet with parchment paper.
- Then scoop the batter onto your tray and shape and flatten the cookies, as they won't spread much in the oven.
- Bake for 18-22 minutes until golden brown. Then remove them from the oven, and let them cool for 5-10 minutes to set.
Notes
- Peel zucchini before shredding to hide green skin if preferred.
- Drain shredded zucchini well before adding to batter to avoid excess moisture.
- Thick batter is expected; zucchini adds moisture during baking.
- For nut-free version, substitute peanut butter with soy or sunflower butter.
- Store cookies at room temperature for 2 days, refrigerate up to 6 days, or freeze airtight for 3 months after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80cal | 4% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Sodium | 35mg | 1% |
| Potassium | 134mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 41IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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