Oatmeal Zucchini Cookies
Adding zucchini into your oatmeal cookies helps keep them moist and make them even more healthy.
Servings 30 cookies
Calories 110kcal
Equipment
- cookie scoop
Ingredients
- 1/2 cup unbleached all purpose flour
- 1/2 cup whole wheat flour
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1/4 cup unsalted butter melted and cooled to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp. vanilla extract
- 1 cup zucchini shredded and squeezed to remove moisture
- 2 cups large flake oats
- 3/4 cup semisweet chocolate chips
- 1/2 cup pecans or walnuts chopped
Instructions
- Preheat the oven to 350 degrees F. Prepare a baking sheet with a Silpat baking mat or parchment paper.
- Whisk the flours, baking soda and cinnamon together in a large bowl.
- In another bowl, combine the melted butter and sugars, Next mix in the egg, vanilla and then finally the shredded zucchini..
- Slowly add wet ingredients into the dry and mix until combined. Stir in the oats, nuts and chocolate chips.
- Use a cookie scoop (or tablespoon) and drop on your prepared baking sheet, spacing 2" apart. Press down slightly.
- Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
- Store in an airtight container for up to a week. To freeze, line the cookies on a tray and place in the freezer, When frozen you can place in a ziploc bag and enjoy as you need.
Nutrition
Serving: 31g | Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 82mg | Potassium: 80mg | Fiber: 1g | Sugar: 7g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg