Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
- Grate the zucchini using a box grater and squeeze out the excess moisture using a clean kitchen towel.
- In a large bowl, combine rolled oats, whole wheat flour, baking powder, cinnamon, and salt, and stir until well blended.
- In another bowl, mix the brown sugar, honey (or maple syrup), melted coconut oil (or butter), and vanilla extract until smooth.
- Add the grated zucchini to the wet mixture, followed by the dry mixture and mix until thoroughly combined. Fold in chocolate chips or nuts if using.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spaced about 2 inches apart.
- Bake for 12-15 minutes or until the edges are golden.
- Allow cookies to cool for a few minutes on the baking sheet before transferring to a wire rack for further cooling.
Notes
To store, place in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for a few seconds or in the oven at 350°F (175°C) for about 5 minutes.