Description
Delightful zucchini oatmeal raisin cookies that blend nutrition and taste into a guilt-free treat.
Ingredients
Scale
- 1 cup finely grated zucchini (squeezed dry)
- 1 cup rolled oats
- 1 cup whole wheat flour (or gluten-free flour)
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup unsalted butter, softened (or coconut oil)
- 1 large egg (or a flax egg)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup raisins (or chocolate chips/nuts)
- Optional: 1 cup chopped walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, then stir in the vanilla extract.
- Combine the flour, oats, baking soda, cinnamon, and salt in another bowl.
- Gradually add the dry mixture to the wet ingredients and stir until just combined.
- Fold in the zucchini and raisins (or mix-ins of choice).
- Drop the dough onto the baking sheet, leaving space between them.
- Bake for 12-15 minutes until golden brown around the edges.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For healthier options, consider using applesauce instead of butter or a flax egg instead of a regular egg. Store in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 10g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg