Healthy Zucchini Oatmeal Cookies Recipe

A great way to hide veggies, these Zucchini Muesli Cookies are made with healthy ingredients. Make them for dessert or snacks on the go! 


– 1 large ripe banana mashed (about 1/3 cup)* – 1/3 cup pure maple syrup – 2/3 cup unsweetened almond butter – 2 cups rolled oats – 1 ½ tsp ground cinnamon – 1 tsp sea salt – 1 cup grated zucchini


Pre-heat the oven to 350°F and line a large baking sheet with parchment. Grate one cup of zucchini with a box grater or food processor with the grating attachment after cutting off the tip and tail.  

Step 1

Save extra zucchini for stir-frying or baking. Grate zucchini and reserve until use. Mash the ripe banana in a large bowl until creamy. 

Step 2

Add almond butter, peanut butter, or nut butter and pure maple syrup. Wet ingredients should be well mixed.  

Step 3

Note: Microwave almond butter for 10–20 seconds to soften it for mixing if it's been refrigerated or very cold. 

Step 4

Stir the dry ingredients (oats, ground cinnamon, and sea salt) into the wet ingredients until a thick, sticky dough forms. 

Step 5

Mix shredded zucchini into oatmeal cookie dough until evenly distributed. Place mounds of dough on the baking sheet.  

Step 6

The cookies won't spread, so make sure the dough is the way you want it when baked. It usually gets pressed into circles. 

Step 7

Bake cookies until set and slightly golden brown, 10–15 minutes. Bake 10-12 minutes for smaller cookies and 15 minutes for larger ones. I bake 12 cookies for 12 minutes. 

Step 8

Before eating, let the cookies cool completely on the baking sheet. 

Step 9

See Also

See Also

Chickpea Broccoli Salad Recipe