Easy Blueberry Zucchini Oatmeal Cookies
These blueberry zucchini oatmeal cookies are soft, naturally sweetened, and packed with wholesome ingredients like oats, banana, and chia seeds. A perfect make-ahead snack or breakfast for toddlers and kids!
Equipment
- cookie scoop
- vegetable grater
Ingredients
- 1 banana mashed
- 1 large egg
- ¼ cup extra virgin olive oil or melted butter
- 1 small-medium zucchini shredded and squeezed dry (if carries juice)
- 1 cup almond flour or sub oat flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- 2 tablespoon Tiny Sprouts hemp seeds
- 2 tablespoon chia seeds
- ½ cup blueberries fresh or frozen
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper. In a large bowl, mash the banana, then whisk in the egg, olive oil, and shredded zucchini.
- Stir in the almond flour, oats, baking powder, cinnamon, hemp seeds, and chia seeds until well combined.
- Fold the blueberries in gently. Use a cookie scoop or spoon to drop the dough onto the baking sheet, flattening each slightly with the back of a spoon.
- Bake for 14–18 minutes (depending size of cookie), or until cookies are set and lightly golden. Let cool completely before serving. Optional to drizzle tahini yogurt "icing" on top or let your kids dip!
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
*for added sweetness - add in 1-2 tablespoon of coconut or brown sugar or maple syrup!
If you make this recipe, don’t forget to TAG ME in your creations on social media @toddlerdietitiantiff! I love seeing how you and your little ones enjoy them!
Did You Enjoy This Recipe?Let me know how it was or tag me on Instagram @toddlerdietitiantiff