Those who are not accustomed to the use of zucchini in baking may be a tad skeptical of this recipe, but trust me, you have got to try these!

This recipe came about from my desire to have a healthy treat at home and also an easy snack to throw in my lunch for work. Not to mention, I’ve been on a zucchini kick lately - seemingly putting it in almost every recipe I can - so I thought why not put a zucchini twist on the classic oatmeal raisin cookie too?

Low and behold, this combination did not disappoint. These super simple cookies are (according to my boyfriend) the best I’ve made! Not sure if I should be offended by that considering how simple they were 🤔…only kidding…but really I’m elated that something so simple and nutritious turned out so delicious!

I love these cookies because they come with a dose of fruit and vegetables. Some folks like to disguise zucchini when using it in baking - this might be a good trick for the kiddos and picky eaters of the world - but I don’t mind seeing the bits of green in each cookie. In fact, it reminds me that it’s a nourishing treat made with whole plant foods, which I love!

In fact, according to Food Revolution Network’s blog, zucchinis offer a plethora of health benefits including but not limited to improved digestion, slowed aging, enhanced energy, and weight loss. They are full of fiber, vitamins, minerals, antioxidants, and phytonutrients, so really there’s no reason not to add them to everything!

So there you have it folks - zucchini in your cookies. No flour, no eggs, no milk, refined sugar, butter, or oil. These cookies are no fuss and the ingredients provide protein, fiber, healthy fat, fruit, and vegetables.

Happy snacking!

Healthy Vegan Oatmeal Raisin Cookies

Inspired by Nutrition by Mia’s 5 ingredient chocolate chip cookies

Makes 12-15 cookies

INGREDIENTS

*Note: I recommend using organic ingredients whenever possible

• 1 cup gluten free oats, quick cook (try Bob Red Mill’s)

• 2 tbsp coconut nectar (sub honey for non-vegan version)

• 1 tbsp organic unsweetened tahini

• 1/3 cup raisins

• 1 large ripe banana

• 1/2 a medium zucchini, shredded

• 1 flax egg (1 tbsp ground flaxseed + 2 tbsp water)

• 1/2 tsp cinnamon

• 1/2 tsp cardamom (optional)

  Instructions

• Preheat oven to 350°F.

• Prepare flax egg by mixing the ground flaxseed and water, set aside.

• Combine dry ingredients in a large bowl and mix together.

• Add wet ingredients and mix all ingredients together until evenly distributed - don’t be afraid to use your hands!

• Add rounded spoonfuls of dough to lined cookie sheet.

• Bake for 10-15 minutes (cookies will still be moist due to zucchini).

• Allow cookies to cool before eating. Refrigerate the rest for later.