1cupoat flourOR whole wheat flour OR ground grain of your choice
¼cupground golden flaxOR chia seeds
¼teaspoonfine sea salt
4tablespoonsoilOR melted butter OR melted coconut oil
1cupshredded zucchiniexcess moisture squeezed out (measured after squeezing)
Prep: Preheat oven to 360°F. Line two cookie sheets.
Make cookie dough: Place all dry ingredients in a large bowl and mix until well combined. Add all wet ingredients on top and stir together until cookie dough forms.
Shape cookies: Scoop dough into 2-tablespoon sized cookies, place spaced 2 inches apart on lined cookie sheets. Slightly flatten and shape cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter (they will not change during baking).
Bake: Bake cookies, one batch at a time, for 12-14 minutes, or until lightly golden. Cool on cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.
Do not skip squeezing the zucchini, else your cookies will turn out too soggy.
If you only have old fashioned oats on hand, I highly recommend to slowly pulse some of them 3-5 times in a food processor to create your own 1.5 cups of “quick cooking oats”.
If you only have quick cooking oats on hand, you will need to add around ¼ – ⅓ cup extra to the dough, otherwise it will come out too wet.
The oat flour is made by simply blending oats into a powder – use a high-power blender, a food processor or even a strong immersion blender for this. You can also purchase oat flour at some stores. Feel free to use whole wheat flour instead if you prefer.
This recipe is lightly sweet. For sweeter cookies, add 4-6 tablespoons granulated sugar or light brown sugar.
If cookies need to be gluten free for dietary reasons, please check all of your ingredients to ensure they are certified gluten free - especially your oats! (do not use whole wheat flour as a substitute if gluten free)