Forget those sugary all-butter biscuits and treat yourself to one of our super-healthy vegan zucchini cookies.
By replacing the classic cookie ingredients with wholesome alternatives, you can now bake a no-guilt treat that bursts with precious nutrients. We swapped eggs, butter, white flour, and refined sugar with chia seeds, grated zucchini, oats, and dried blueberries.
Courgettes have a delicate, slightly sweet taste and they are often used in bakes like cakes and muffins. In this recipe, we blitzed and mixed them with oat flakes to make a moist dough with no need for butter.
Chia seeds help keep everything together thanks to their binding properties, and they also boost the recipe with omega-3, proteins, and fibres.
Using oatmeal instead of wheat flour means these cookies are not only 100% plant-based but also gluten-free. Moreover, oats pack slow-digesting carbs and gut-friendly soluble fibres, helping you stay full for longer and keeping blood sugars in check.
Finally, we ditched all refined sugars and relied on the natural sweetness of dried fruit like blueberries to make these breakfast cookies sugar-free. If you're following a diet plan or a low-sugar diet, this recipe is absolutely perfect for you. Imagine that each cookie comes with just 85 kcal, 5% of your RDI for carbs and 4% of your RDI for fats.
NOTE: The default ingredients yield 16 cookies and one serving consists of 2 cookies.