Healthy Zucchini Cookies
Healthy zucchini cookies that are both and delicious and good for you with banana, oats, flax, coconut oil, coconut sugar, and (of course) zucchini.
- 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
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.
Calories: 92kcal | Carbohydrates: 14g | Protein: 2g | Fat: 3g | Cholesterol: 6mg | Sodium: 84mg | Potassium: 80mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25IU | Vitamin C: 1.3mg | Calcium: 16mg | Iron: 0.6mg