Zucchini Cookies

Zucchini is one of those vegetables that has limitless possibilities. It works as a meal side when sautéed, a pasta alternative when spiralized, a nutrient density booster in "zoats", and a variety of baked goods. One of our family's favorite recipes that includes zucchinis is for Peanut Butter Oatmeal Coconut Cookies. These cookies are packed with nutrition from zucchini, pumpkin seeds, oats, and more! They are free of milk, eggs, refined sugar, and flour which means they are safe for Dairy-Free and Gluten-Free diets. And for anyone with a peanut or legume allergy, the peanut butter can be replaced with Almond Butter, WowButter, or SunButter. 

We hope you enjoy the recipe, and be sure to check out a few "Kids in the Kitchen" tips at the bottom for times when your children help you make them!

Noelle Martin is a Registered Dietitian and mom of three young boys. She has a passion for education, inspiring, and empowering moms to make healthy choices for themselves and their families. Noelle loves involving her children in food planning and preparation for their home and sees the kitchen as a perfect area for teaching both academic and life skills. Follow @MotherhoodandMeals on Instagram for Noelle's nutrition tips, recipes, product reviews, and motherhood moments.

---

Zucchini Cookies

Ingredients

• 2 1/2 cups of oats
• 2 cups shredded zucchini
• 1 cup peanut butter (or alternate nut or seed butter)
• 3/4 cup unsalted pumpkin seeds
• 3/4 cup shredded unsweetened coconut
• 2/3 cup honey 
• 1/2 cup mini chocolate chips (I use the MadeGood dairy free ones)
• 3 tablespoons hemp hearts or flax seeds
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1/2 tablespoon baking powder

Instructions

1. Mix all ingredients together. 
2. Form small balls about 1-2 Tbsp in size and place on baking stone or cookie sheet. 
3. Bake at 375 F for 12-14 minutes (time with vary with ovens). 

*Serve with a glass of milk or crumble over your favorite yogurt with a few more pumpkin seeds and hemp hearts sprinkled on top. 
*Storing Guidelines: Cookies will remain fresh longer if stored in the fridge or freezer.

Kids in the Kitchen Learning Notes

​I always love to include a learning component for my children when we make a recipe. While making this recipe my son and I talked about the letter Z, the color green (and also yellow since some zucchinis are yellow), the texture difference between whole and shredded zucchini, and we practiced numbers by counting the ingredients as we added them in. 

Want your kids to eat more veggies?

Check out our shop for interactive and fun products that teach kids that veggies are fun and tasty! In our shop you can find kid-safe knives, interactive placements, veggie-themed activity boxes, and more!