Description
These Oatmeal Zucchini Cookies are a delightful twist on traditional oatmeal cookies, with the added goodness of zucchini. They are moist, chewy, and packed with flavor, making them a perfect treat for any time of day.
Ingredients
Scale
Dry Ingredients:
- 1 cup all-purpose flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 4 tablespoons coconut oil, melted and cooled to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
Mix-ins:
- 2 cups old fashioned oats
- 1/2 cup sweetened coconut flakes
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- Prepare dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg, vanilla extract, and shredded zucchini. Mix until combined.
- Combine the batter: Slowly add the flour mixture to the wet ingredients until just combined. Stir in oats, coconut, and chocolate chips.
- Bake the cookies: Drop cookie dough by heaping tablespoonfuls onto the prepared baking sheet. Bake for 10-12 minutes or until golden around the edges. Remove from oven and cool on wire racks.
Notes
- You can add chopped nuts or dried fruits for extra texture and flavor.
- Store cookies in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Oatmeal Zucchini Cookies, Zucchini Cookies, Oatmeal Cookies, Dessert
