I am still nursing my youngest, so when I get the kids to sleep at night, I need a serious snack and I usually feel like I deserve ice cream (bedtime can be rough with the little monsters). I’ve heard people say “when I want a cookie I want a real cookie” and they don’t want it to be healthy. My problem… I want about four every night, with ice cream… so healthy cookies it is for me.
I’ve read and tried a ton of healthy cookie recipes with some successes and some problems, mainly that they are not, in fact, very healthy at all. Usually a banana with a bunch of flour and sugar. These really are pretty healthy, and are a great treat for the kids when they are awake too. This recipe makes two big pans worth, so I freeze them and pop a few into the microwave every night…just add ice cream!
Healthy Zucchini Cookies
Ingredients
- 1 ½ c oats
- ¾ c flour (can substitute some almond flour)
- 1 c nuts chopped - peanuts, almonds, walnuts, pecans, any combination
- ½ c seeds chia, sunflower, flax, pumpkin, sesame, any combination
- ½ c shredded coconut
- ¾ c chips - chocolate, white chocolate, butterscotch, any combination
- ½ t baking soda
- ½ t baking powder
- ½ t kosher salt
- 1 zucchini shredded (about 1 cup, squeeze some of the water out)
- 1 carrot shredded (about 1 cup)
- 1 banana mashed with a fork
- 1 egg
- ¼ c coconut oil
- ¼ c honey or maple syrup
- 2 t vanilla extract
Instructions
- Preheat oven to 375°
- Mix all dry ingredients in a bowl
- Add all other ingredients and mix with a spatula until well combined
- Using a small portion scoop, scoop onto 2 oil sprayed cookie sheets, makes about 40 to 48 cookies, depending on size (you can do tight rows of 5 by 5 cookies to get them to fix, they don't spread so can be close together)
- Bake 25 minutes, cookies can be pressed with a spatula when hot from the oven to give a flat round cookie shape
- Serve with ice cream and freeze extras
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