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There is something truly magical about the humble zucchini when it sneaks into a cookie, especially in this delightful Zucchini Oatmeal Cookies with Banana and Peanut Butter Recipe. These cookies strike the perfect balance between wholesome and indulgent, blending moist shredded zucchini, naturally sweet mashed bananas, creamy peanut butter, and hearty oats into every bite. Whether you’re looking for a nutritious snack or a guilt-free treat, these cookies carry a comforting texture and a rich, warm flavor that never fails to brighten the day. Prepare to fall in love with a cookie that is as nourishing as it is delicious!
Ingredients You’ll Need
Gathering these simple, pantry-friendly ingredients will set you up for baking success. Each one plays a crucial role in building the perfect texture, moistness, and flavor profile that make this recipe shine.
- 2 cups rolled oats (gluten-free if needed): These give the cookies their chewy structure and a lovely nutty flavor.
- 1/2 cup peanut butter: Adds creaminess and a subtle savory note that complements the sweetness perfectly.
- 1 1/4 cups mashed banana (about 2 1/2 large bananas): Provides natural sweetness and moisture for tender cookies.
- 1/4 cup shredded zucchini: Sneaks in extra veggies and keeps the cookies delightfully moist without overpowering the flavor.
- Optional: chocolate chips: For those who want a little extra indulgence folded right into the batter or sprinkled on top.
How to Make Zucchini Oatmeal Cookies with Banana and Peanut Butter Recipe
Step 1: Preheat and Prepare Your Baking Tray
Start by heating your oven to 180C/350F and line a large baking sheet with parchment paper. This simple step ensures your cookies bake evenly and come off the tray effortlessly once baked.
Step 2: Mix Your Wet and Dry Ingredients
In a spacious mixing bowl, combine the rolled oats, creamy peanut butter, mashed banana, and shredded zucchini. Stir everything gently to blend all the flavors and textures together. If you love a touch of chocolate, now is the time to fold in those chocolate chips for some hidden bursts of sweetness in each bite.
Step 3: Shape Your Cookies
Using your hands or a small cookie scoop, form 16 even dough balls. Place them spaced evenly on your prepared baking tray. Press each ball flat into a round cookie shape, and if you’re feeling playful, add a few extra chocolate chips on top to make them look irresistible.
Step 4: Bake Until Golden
Pop your tray into the oven and bake for 12 to 15 minutes, watching closely for a lovely golden-brown edge. These cookies bake quickly, so the aroma will soon be filling your kitchen with that warm, inviting scent of peanut butter and banana.
Step 5: Cool and Enjoy
Once baked, let the cookies cool right on the tray for about 10 minutes to firm up a bit, then transfer them to a wire rack to cool completely. This step helps them set and locks in the perfect chewy texture you’ll fall in love with.
How to Serve Zucchini Oatmeal Cookies with Banana and Peanut Butter Recipe
Garnishes
For a charming presentation, sprinkle a light dusting of cinnamon or a few extra chocolate chips on top of cooled cookies. A drizzle of melted peanut butter or a dollop of Greek yogurt on the side can add a creamy contrast that pairs wonderfully with these wholesome cookies.
Side Dishes
Pair your Zucchini Oatmeal Cookies with a comforting cup of tea, a cold glass of milk, or even a fresh fruit salad. The subtle sweetness and hearty oats make these cookies a perfect companion to any mid-afternoon snack or breakfast spread.
Creative Ways to Present
Wrap a few cookies in parchment paper tied with twine for adorable gift-ready treats. You can also sandwich two cookies together with a smear of peanut butter or cream cheese frosting for an extra layer of yum. Serving them alongside soft cheeses or nut butter boards can elevate your casual snack offering with ease.
Make Ahead and Storage
Storing Leftovers
Keep your baked Zucchini Oatmeal Cookies with Banana and Peanut Butter Recipe fresh by storing them in an airtight container at room temperature. They stay deliciously chewy and moist for up to 3 days, perfect for grabbing on-the-go snack moments.
Freezing
If you want to make a big batch and save some for later, freeze cooled cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They’ll keep well for up to 2 months and thaw beautifully without losing any texture.
Reheating
To enjoy your frozen or stored cookies warm, pop them in a preheated oven at 160C/320F for about 5 minutes. This refreshes their softness and brings back that fresh-baked aroma you love.
FAQs
Can I substitute peanut butter with another nut or seed butter?
Absolutely! Almond butter, cashew butter, or sunflower seed butter all work wonderfully and will slightly change the flavor profile in exciting ways. Just pick your favorite!
Is it necessary to peel the zucchini before shredding?
No need to peel! The skin is tender and adds a lovely green speckled look to the cookies along with extra nutrients.
Can I make these cookies gluten free?
Yes! Just be sure to use certified gluten-free rolled oats to keep these cookies safe for gluten-sensitive diets while maintaining that lovely oatmeal texture.
Should I squeeze out the moisture from the shredded zucchini?
For this recipe, squeezing out excess moisture isn’t necessary since the batter balances well with the bananas and peanut butter, keeping the cookies moist but not soggy.
Why do these cookies sometimes turn out too soft?
If your cookies are too soft, they might need an extra minute or two in the oven. Oven temperatures can vary, so keep an eye on their edges becoming golden to guide you to the perfect bake.
Final Thoughts
I genuinely hope you give this Zucchini Oatmeal Cookies with Banana and Peanut Butter Recipe a try—it’s a delightful way to sneak some veggies into your snacking while savoring rich, comforting flavors. These easy-to-make cookies bring wholesome ingredients together in a way that feels like a warm hug from the inside out. Trust me, once you bite into these, you’ll be planning your next batch before the last crumb disappears!
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Print
Zucchini Oatmeal Cookies with Banana and Peanut Butter Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
These zucchini cookies are a healthy, delicious treat that combines the natural sweetness of bananas with the wholesome goodness of oats and peanut butter. Soft, chewy, and slightly golden on the edges, these cookies are perfect for a guilt-free snack or breakfast option. The shredded zucchini adds moisture and a subtle vegetable boost without overpowering the flavor.
Ingredients
Dry Ingredients
- 2 cups rolled oats (gluten free, if needed)
Wet Ingredients
- 1/2 cup peanut butter (can substitute with any nut or seed butter of choice)
- 1 1/4 cups banana, mashed (approximately 2 1/2 large bananas)
- 1/4 cup zucchini, shredded
Optional
- Chocolate chips (quantity as desired for folding in and topping)
Instructions
- Preheat the oven: Preheat your oven to 180C/350F and line a large baking tray with parchment paper to prevent sticking.
- Mix ingredients: In a large mixing bowl, combine the rolled oats, peanut butter, mashed banana, and shredded zucchini. Stir well until all ingredients are thoroughly mixed. If you want to add chocolate chips, fold them in gently at this stage.
- Shape cookies: Form the mixture into 16 evenly sized balls. Place each ball on the lined baking tray and gently press down to flatten into a cookie shape. You can top each cookie with additional chocolate chips if desired.
- Bake: Place the tray in the preheated oven and bake for 12-15 minutes, or until the cookies are golden around the edges.
- Cool: Remove the cookies from the oven and allow them to cool on the baking tray for 10 minutes to set. Then transfer them to a wire rack to cool completely before serving.
Notes
- Use gluten-free oats if gluten sensitivity is a concern.
- Substitute peanut butter with any other nut or seed butter to accommodate allergies or preferences.
- Shredded zucchini adds moisture and nutrients without affecting the taste.
- Adding chocolate chips is optional but enhances flavor and texture.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
