Whole wheat zucchini cookies that are delicious and loaded with good ingredients like banana, oats, flax, coconut oil, coconut sugar, and (of course) zucchini.
This is the cookie recipe that will make you feel good about eating cookies. Even though you can’t taste it, these healthy zucchini cookies have veggies in them (!!) and loads of other wholesome ingredients. They’re sweet enough to get your sweet tooth fix but only have 5.7 grams of sugar.
To put it in perspective, your standard sugar cookie probably has 40-50 grams of sugar. Let that sink in for a minute. I’ll give you another healthy zucchini cookie picture to ogle while you mull this over…
Now that I’ve officially ruined that Christmas cookie platter you received from your neighbor Pam, let’s talk about sugar for a minute. These whole wheat zucchini cookies use coconut sugar instead of white sugar and all kinds of other good ingredients. They work just as well as a zucchini breakfast cookie as they do for an after school snack.
Assuming you’re reading this because we’re like minded individuals, we don’t want to sacrifice flavor for any reason. Even the best for you cookies NEED to taste great.
I ate three of these for breakfast yesterday and am munching on one with coffee right now. Check out the nutrition portion of the recipe card for more motivation to make this a reality for you too!
Just the notion of eating cookies for breakfast makes me do a happy dance. If you’re anything like me on this, zucchini cookies will be a breakfast winner in your house too. If zucchini is still too scary for you, try these peanut butter oatmeal breakfast cookies or these chocolate coconut protein cookies instead.
Due to the high moisture content, I definitely recommend pressing each cookie down to flatten it before baking. Otherwise you’ll end up with round cookies. The roundness traps more moisture inside which mean they won’t last as long.
If you’re making holiday cookie platters and want to keep it clean, I’ve got a few candy / cookie recipes that you won’t want to miss. These coconut chocolate balls are out of this world. You can either drizzle the chocolate on top (my fav) or completely dunk them (husband’s fav). They’re soooo good!
My avocado chocolate truffles would make a fantastic addition too. They’re so incredibly easy to make, but look like they took a lot more effort. Just the way I like it…
Cookies or no cookies, I hope your holiday season is going fabulously so far. It snowed in Portland yesterday so the whole city shut down (as usual) and we all got sent home from work early. Not a bad Thursday if you ask me.
Either way, TGIF – happy Friday friends!
Who doesn’t like an excuse to eat cookies?
Whole Wheat Zucchini Cookies
Ingredients
- 1 ½ cups white whole wheat flour
- 1/4 cup ground flax meal
- 1 cup rolled oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium ripe banana (1/3 cup mashed)
- 1/4 coconut oil, solid
- 3/4 cup coconut sugar (or brown sugar works)
- 1 ½ teaspoon vanilla extract
- 1 large egg
- 1 cup finely shredded zucchini, squeeze excess water out with paper towels (1-2 zucchini depending on size)
- 2/3 cup chopped pecans
Instructions
- Preheat oven to 350° F (177° C).
- Combine flour, oats, cinnamon, baking soda, and salt and stir to mix.
- In a separate bowl, beat banana. Add coconut oil, sugar, vanilla, and egg and beat with hand mixer. Pour wet ingredients into dry ingredients and mix with hand mixer until just combined. Don’t over mix!
- Prepare a baking sheet by either lining it with parchment paper or spraying with cooking spray.
- Roll dough into 1-inch balls. Place rolled balls onto baking sheet with at least an inch of space between them. Flatten to about ½ inch thick with fingers.
- Bake for 12 – 13 minutes until edges are starting to brown lightly. Let cool on baking sheet for 10 – 15 minutes.
- Cool fully on a cooling rack before storing in an airtight container. Cookies will keep for about three days.
Nutrition
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Comments & Reviews
They’re chewy and soft on the inside. Just thought I’d drop one healthy cookie recipe amidst the holiday sugar bombs we’re all eating right now! 😉