Healthy Chocolate Chip Banana Zucchini Oatmeal Cookies (vegan!)
Total Time
22 minutes
Prep Time
10 minutes
Cook Time
12 minutes
Rating
4.93 out of 5 stars
(14)
Ingredients
14 servings
- 3/4 cup whole wheat pastry flour or white whole wheat flour
- 1 cup old-fashoned rolled oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup mashed ripe banana (from about 2 medium bananas)
- 1 cup shredded zucchini, squeezed of excess moisture with a paper towel*
- 2 tablespoons pure maple syrup (can also use honey if not vegan)
- 1/4 cup melted and cooled coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips, vegan if desired
- Optional: 1/4 cup chopped walnuts
- Optional: 1 tablespoon of chia seeds
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Preparation
Step 1
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
Step 2
In a large bowl whisk together flour, oats, baking soda, cinnamon and salt. Set aside.
Step 3
Before you mix your wet ingredients, make sure you have squeezed your shredded zucchini of excess moisture with a paper towel or cheesecloth. THIS IS IMPORTANT!
Step 4
In a separate large bowl, mix together mashed banana, shredded zucchini, maple syrup, coconut oil and vanilla extract until well combined.
Step 5
Add wet ingredients to dry ingredients and mix until just combined. Fold in chocolate chips. The dough will seem wet and sticky, but that's okay -- don't worry!
Step 6
Use 1/4 cup to measure out dough and drop on baking sheet, placing cookie dough 2 inches apart from one another. Slightly flatten with the palm of your hand. Bake for 13-16 minutes or until cookies are golden brown on the edges.
Step 7
Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Makes 14 cookies.
Step 8
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