Discover the ultimate zucchini oatmeal cookies, gluten-free and vegan! Deliciously healthy, these treats are perfect for any time of day.
Deliciously Healthy Treats Packed with Flavor and Nutrients
If you’re looking for a delicious and healthy way to use up that excess zucchini, consider trying a soft and chewy cookie recipe that’s gluten-free, dairy-free, vegan, and refined sugar-free. These cookies are packed with wholesome ingredients like whole oats, chocolate chips, and shredded zucchini, making them not only tasty but also nutritious. The recipe calls for a blend of coconut oil, coconut sugar, and organic cane sugar, along with ground flax and vanilla, which contribute to the rich flavor and chewy texture of the cookies.
To prepare the cookies, simply preheat your oven and line baking sheets with parchment paper. Shred the zucchini and pat it dry to remove excess moisture before mixing it with the other ingredients. Combining the dry and wet components in the right order ensures a perfect dough consistency. You can also adjust the cinnamon to suit your taste, making this recipe versatile for those who prefer a milder spice flavor. Once baked, these cookies hold well in a sealed container, allowing you to enjoy them for several days.
Deliciously Wholesome Delights: Guilt-Free Treats Packed with Flavor!
If you’re looking for another alternative to use up your zucchini and you’ve made all the zucchini breads you can handle here is another sweet recipe that’s really delicious we are making some zucchini oatmeal cookies they’re vegan they’re refined sugarfree they’re super easy to make and they hold well to as leftovers if you have any and we’re.
Going to actually watch for the next video we are going to try turn them into ice cream sandwiches with some zucchini ice cream so just like almost every other zucchini recipe we’re going to start by shredding up the zucchini and then we are going to put it on a kitchen towel or paper towels just to drain off some extra liquid and one fail safe we.
Do as a step in this cookie recipe is we have optional water and we’re going to add it at the end of making our cookie dough just to add it in and you only add as much as you need to get the cookie dough to hold together so this helps you get the right consistency with variable water content in your zucchini next we’re going to start by beating our wets.
Together so we’re using coconut oil but you can use butter vegan butter then we’re going to add our sugars and some flax and some vanilla now we’re using cane sugar and coconut sugar but feel free to use white sugar and brown sugar if that’s what you have on hand we’re just going to beat.
That next up we’re going to add our dries you can combine your dries in a separate Bowl we’re just going to dump them all in here we’ve got our gluten-free flour blend feel free to use regular flour if you like and then baking soda salt and cinnamon and then we’re just going to mix that up then we’re going to add our oats you.
Can see I have a little helper today and then we’re going to add our zucchini and our chocolate chips we want to mix this really well so the moisture comes out of the zucchini and adds to the moisture of the cookie dough before we add in our extra.
Water so after using the hand mixer for a little bit I actually got in there with my hands to turn it almost into like an apple crisp consistency and you can see that it’s not holding together so it looks like we definitely need to add some water to our cookie dough to get it to hold together so we’re going to go one tablespoon at a time while.
We’re mixing or if you don’t have a little helper then just add a tablespoon give it a mix add a tablespoon give it a mix as needed and then stop when it comes together so we ended up adding all three tablespoons of water now it’s holding together like cookie dough this is perfect so now we’re going to grab our trays line them with.
Parchment so we’re going to divide up all our cookie dough and press them down a little bit these do not spread so feel free to pack them close together on your cookie tray we ended up using two small cookie trays if you can fit them all in one go right ahead we ended up scooping 8 + 12 so 20 cookies in total but if you change your size use a different scoop.
Then you’re going to get a different amount these cookies were really yummy they came out soft and chewy and they stayed soft and chewy we stuck The Leftovers into a airtight container and left them on the counter and they were great still soft and chewy the next day once you’ve got them all trayed up we’re going to pop them in the oven at 350 for.
12 to 14 minutes ours were finished around 12 minutes the edges were starting to go golden and that left them with a nice soft chewy texture whereas if you want them a little more crusp crunchy then leave them in a couple more minutes there we go look at that soft and chewy vegan zucchini oatmeal cookies so good and if you need even more ways.
To use up zucchini I’m stashing some of these cookies to try make some zucchini ice cream so watch for that we’re going to turn these into ice cream sandwiches
