Description
These Healthy Zucchini Banana Cookies are soft, naturally sweet, and easy to make using ripe bananas, fresh zucchini, oats, and warm cinnamon. Perfect as a wholesome breakfast or snack, these cookies are an excellent way to use up extra zucchini and overripe bananas while enjoying a nutritious treat.
Ingredients
Main Ingredients
- 1 ripe banana, mashed
- 1 cup grated zucchini, squeezed dry
- 1 1/2 cups old-fashioned rolled oats
- 1/2 cup whole wheat flour
- 1/3 cup almond butter or peanut butter
- 2 tablespoons honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Optional Add-ins
- 1/3 cup chopped walnuts
- 1/3 cup dark chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Wet Ingredients: In a large bowl, mash the ripe banana thoroughly. Add grated zucchini that has been squeezed to remove excess moisture, then stir in the almond or peanut butter, honey or maple syrup, egg, and vanilla extract until the mixture is smooth and well combined.
- Combine Dry Ingredients: In a separate bowl, mix together the rolled oats, whole wheat flour, ground cinnamon, baking powder, and salt to evenly distribute the leavening agent and spices.
- Form Dough: Add the dry mixture to the wet ingredients and stir gently until just combined; avoid overmixing to maintain a tender cookie texture.
- Add Optional Ingredients: Fold in chopped walnuts and dark chocolate chips if desired, making sure they are evenly incorporated into the dough.
- Shape Cookies: Using about 2 tablespoons of dough per cookie, scoop portions onto the prepared baking sheet. Flatten each cookie slightly with the back of a spoon or fingers, since these cookies do not spread much during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 12–15 minutes until the edges turn lightly golden and the centers are set but still soft.
- Cool: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Be sure to squeeze as much excess moisture from the zucchini as possible to prevent soggy cookies.
- These cookies are naturally soft and chewy rather than crispy.
- Use certified gluten-free oats and flour if you need the recipe to be gluten-free.
- Store cookies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- Freeze fully cooled cookies in a sealed container or freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
