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

Scale

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)

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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.