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Why This Recipe Is A Must Try
These cookies are a wonderful way to enjoy a healthy treat without feeling guilty. The zucchini adds moisture and nutrients, while the oats provide fiber and a satisfying texture. Plus, the chocolate gives just the right amount of sweetness to make them irresistible.
Pro Kitchen Tips
- Be sure to squeeze out excess moisture from the grated zucchini to avoid soggy cookies.
- Use quick oats for a softer texture or old-fashioned oats for a chewier bite.
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
- Use quick oats for a softer texture or old-fashioned oats for a chewier bite.
- Chill the dough for at least 30 minutes before baking to help the cookies hold their shape.
Directions
In a big bowl, stir together the oats, almond butter, grated zucchini, chocolate chips, honey, flaxseed meal, and a sprinkle of cinnamon until everything is well mixed. Scoop out the mixture and roll it into about 18 small, bite-sized balls. Place them in a container and pop it in the fridge for about an hour to let them firm up. Once they’re set, they’re ready to enjoy!
Creative Serving Ideas
They are perfect as a snack with a glass of milk or a cup of tea. You can also enjoy them as a quick breakfast on the go or pack them in a lunchbox for a sweet surprise.
Storing This Dish
Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, keep them in the fridge or freeze for up to 3 months. Let frozen cookies thaw before serving.
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