(Vegan, Dairy-Free, No Eggs – with optional chocolate chips & walnuts)
🥒 Ingredients (Makes about 18–24 cookies)
- 1 medium ripe banana, mashed (about ½ cup)
- ½ cup coconut sugar (or brown sugar)
- ¼ cup coconut oil or vegan butter, melted
- 1 tsp vanilla extract
- 1 cup finely shredded zucchini, lightly squeezed (but not bone-dry)
- 1 cup rolled oats
- ¾ cup all-purpose flour (or whole wheat pastry flour)
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- ½ cup vegan chocolate chips (optional)
- ¼ cup chopped walnuts (optional)
👩🍳 Instructions
1. Preheat Oven
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
2. Mix Wet Ingredients
In a large bowl, whisk together:
- Mashed banana
- Coconut sugar
- Melted coconut oil or vegan butter
- Vanilla extract
3. Add Zucchini
- Stir in shredded zucchini (lightly squeeze with a clean towel to remove excess moisture).
4. Add Dry Ingredients
- Add oats, flour, baking soda, cinnamon, and salt. Mix until just combined.
5. Fold in Goodies
- Gently fold in chocolate chips and/or walnuts, if using.
6. Scoop & Bake
- Scoop heaping tablespoons of dough onto the baking sheet.
- Flatten slightly with your fingers or the back of a spoon (they won’t spread much).
- Bake for 10–13 minutes, or until edges are golden and centers are set.
7. Cool
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
🍌 Tips
- Riper banana = sweeter cookies
- Want them gluten-free? Use a 1:1 GF flour and certified GF oats
- Want them oil-free? Sub applesauce for the oil (they’ll be softer, less crisp)
