These Healthy Zucchini Banana Cookies pack the nutrition while still being a sweet treat! Loaded with clean ingredients like zucchini, carrot, banana, oats, nuts, and seeds, they are perfect for kids, adults too! Stock extras in the freezer for when you need a quick snack or dessert!
¾cupflourany combination of all-purpose or almond flour
1cupnutsany combination of chopped almonds, walnuts, pecans, cashews or peanuts
½cupseedsany combination of chia, sunflower, flax, pumpkin or sesame
½cupshredded coconut
¾cupchocolate chips any combination of chocolate, white chocolate or butterscotch
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonkosher salt
1zucchinishredded (about 1 cup, lightly squeeze some of the water out)
1carrotshredded (about 1 cup)
1bananamashed with a fork
1egg
¼cupcoconut oilmelted
¼cuphoney or maple syrup
2teaspoonsvanilla extract
Instructions
Preheat oven to 375°F.
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 fit, they don't spread so they can be close together.
Bake 20 to 25 minutes. Press cookies with a metal spatula when hot from the oven to give them a flat round cookie shape.
Notes
Storage - Extra cookies can be kept in an airtight container in the fridge for up to 3 days or frozen for 6 months.