Ingredients
Scale
- 1 cup grated zucchini (about 1 medium)
- 1/4 tsp salt
- 1 ripe banana, mashed
- 3/4 cup cottage cheese (any fat content)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup chopped walnuts
- 1 tsp ground cinnamon
- 1/2 tsp baking powder
- 1/4 tsp ground nutmeg
Instructions
- Place the grated zucchini in a bowl and toss with 1/4 tsp salt. Let it sit for 10-15 minutes to draw out excess moisture.
- Transfer the zucchini to a clean kitchen towel or several paper towels and squeeze firmly to remove as much liquid as possible.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix the mashed banana, cottage cheese, maple syrup, and vanilla until well combined.
- Add the rolled oats, walnuts, cinnamon, baking powder, and nutmeg. Stir until everything is fully incorporated.
- Fold in the thoroughly squeezed zucchini, ensuring it’s evenly distributed throughout the mixture.
- Drop rounded tablespoons of dough onto the prepared baking sheet. Flatten them slightly with the back of a spoon.
- Bake for 15-18 minutes, until the edges are golden and the centers are set.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Store in an airtight container for up to 3 days.
- For extra crunch, toast the walnuts before adding them to the mixture.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 1mg