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Low-Carb Zucchini Tomato Bites

Delicious Low-Carb Zucchini Tomato Bites for Smart Snacking

Delightful Low-Carb Zucchini Tomato Bites are perfect for smart snacking, combining fresh ingredients for a tasty treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 bites
Course: Snacks
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Oats Opt for gluten-free oats for a celiac-friendly version.
  • 1 cup Peanut Butter Or almond butter for a nut-free option.
  • 1/4 cup Honey or Maple Syrup Substitute with agave nectar for a vegan alternative.
  • 1/4 cup Cocoa Powder Consider using raw cacao powder for a dairy-free twist.
For Serving
  • 2 cups Almond Milk Perfect to pair with cookies.
  • 2 cups Coffee For a delightful pick-me-up!

Equipment

  • mixing bowl
  • baking sheet
  • Parchment paper
  • Oven
  • spatula
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine rolled oats, peanut butter, and honey or maple syrup. Stir thoroughly for about 2–3 minutes until well-blended and sticky.
  2. Gradually add the cocoa powder, continuing to stir until completely incorporated over 1–2 minutes.
  3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  4. Using a tablespoon or cookie scoop, drop rounded portions of cookie dough onto the baking sheet, leaving 2 inches of space between each.
  5. Bake in the preheated oven for 10–12 minutes until edges are golden brown and centers are slightly soft.
  6. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 5mgPotassium: 200mgFiber: 3gSugar: 5gCalcium: 2mgIron: 5mg

Notes

Store cookies in an airtight container for up to one week at room temperature. For longer freshness, refrigerate for up to two weeks or freeze for up to three months.

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