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⏰ Prep 15 minutes • Bake 20 minutes

👶🏻 Suitable from 6 months. Avoid chocolate for kids under 2 years old

❄️ Cookies will keep for up to 3 days at room temperature in an airtight container, 5 days in the fridge or up to three months in the freezer


  • 110g gluten-free oats, or regular oats

  • 110g hazelnuts flour

  • 100g zucchini, grated

  • 100g Medjool pitted dates

  • 1/2 tsp baking powder

  • 1 tsp vanilla powder (optional)

  • Dark chocolate chunks/chips (optional)


  1. Add the pitted dates to a bowl and cover with hot water from a kettle. Leave to soak for 8-10 minutes.

  2. Preheat the oven to 180°C and line an oven try with parchment paper.

  3. Add all the ingredients to a bowl and combine by mashing with your hands.

  4. Scoop 1-2 tablespoons of the dough and, with your hands, roll into balls. Place them on the prepared oven tray leaving some space between each.

  5. Flat each ball with your hand to form a cookies shapes.

  6. Press 3-4 chocolate chunks/chips on the top of the cookies (if desired)

  7. Bake the cookies for 20 minutes at 180°C. The cookies will look very soft and underbaked. Allow to cool on the oven tray for 10 minutes before transferring to a wire rack to cool completely.

  8. Enjoy!


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