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Easy No-Bake Zucchini Oatmeal Cookies

no-bake zucchini oatmeal cookies - featured image
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These easy no-bake zucchini oatmeal cookies are chewy, lightly sweet, and use up summer zucchini without turning on the oven. Made with simple pantry ingredients, they come together in under 20 minutes and are perfect for a quick, healthy treat.

Ingredients

Scale
  • 2 cups rolled oats (old-fashioned)
  • 1 cup shredded zucchini, packed (about 1 medium zucchini, squeezed dry)
  • ½ cup creamy peanut butter (natural preferred)
  • ⅓ cup honey or maple syrup
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup dark chocolate chips (optional)
  • ¼ cup chopped walnuts (optional)
  • 2 tablespoons chia seeds (optional)

Instructions

  1. Shred the zucchini using the large holes of a box grater. Do not peel first.
  2. Place shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible over the sink. You should end up with about ½ cup of dry zucchini.
  3. In a large mixing bowl, combine peanut butter, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until smooth and well combined.
  4. Add rolled oats, ground cinnamon, and salt to the wet mixture. Stir until everything is evenly coated. The mixture should be thick and slightly sticky.
  5. Fold in the squeezed zucchini until evenly distributed throughout the dough.
  6. If using, fold in optional mix-ins (chocolate chips, walnuts, or chia seeds) until just combined.
  7. Line a baking sheet or large plate with parchment paper. Using a cookie scoop or tablespoon, portion out rounded scoops of dough and place them on the prepared surface about 1 inch apart. Press down gently with the back of a spoon to flatten each cookie to about ½-inch thickness.
  8. Refrigerate the baking sheet for at least 30 minutes (or freeze for 15 minutes) to allow the cookies to set. They should feel firm to the touch when ready.
  9. Serve immediately or transfer to a storage container. Store in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

Squeeze the zucchini thoroughly to remove excess moisture—this is crucial for the cookies to set properly. Let the cookies chill for the full 30 minutes for best texture. The cookies taste even better on day two as flavors meld. For a nut-free version, use sunflower seed butter and add an extra tablespoon of coconut oil.

Nutrition

Keywords: no-bake cookies, zucchini cookies, oatmeal cookies, healthy cookies, summer dessert, easy cookies, no oven cookies

Find it online: https://emmastirs.com/easy-no-bake-zucchini-oatmeal-cookies-recipe/