More About Zucchini Oatmeal Chocolate Chip Cookies
Prep Time: 20 minutes minutes Cook Time: 10minutes minutes Total Time: 20minutes minutes Servings: 36 cookies Calories: 148kcal
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 ½ cups all-purpose flour
▢1 teaspoon ground cinnamon
▢½ teaspoon baking soda
▢½ cup butter softened
▢¾ cup granulated sugar
▢1 large egg
▢1 teaspoon vanilla extract
▢1 ½ cups shredded zucchini remove excess moisture with paper towels
▢1 ¾ cup quick oats
▢1 cup chopped walnuts
▢2 cups chocolate chips
Instructions
Preheat your oven to 350° F. Lightly grease baking sheets or line with parchment paper.
Whisk the flour, cinnamon and baking soda in a small bowl and set aside.
Beat the butter and sugar in large mixing bowl until well combined Add in the egg and beat until mixed in thoroughly. Mix in the vanilla.
Stir in the zucchini until mixed throughout the batter evenly. Gradually beat in the flour mixture. Stir in the oats, nuts and chocolate chips and mix until they are mixed throughout the batter.
Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared baking sheets.
Bake for 10-12 minutes or until golden brown around edges.
Cool on the baking sheets for 5 minutes then remove to wire rack to cool completely.
Notes
Make sure to remove some excess moisture from the zucchini with some paper towels
Nutrition
Calories: 148kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
Author: Karlynn Johnston
Ingredients
1x
2x
3x
▢1 ½ cups all-purpose flour
▢1 teaspoon ground cinnamon
▢½ teaspoon baking soda
▢½ cup butter softened
▢¾ cup granulated sugar
▢1 large egg
▢1 teaspoon vanilla extract
▢1 ½ cups shredded zucchini remove excess moisture with paper towels
▢1 ¾ cup quick oats
▢1 cup chopped walnuts
▢2 cups chocolate chips
Instructions
Preheat your oven to 350° F. Lightly grease baking sheets or line with parchment paper.
Whisk the flour, cinnamon and baking soda in a small bowl and set aside.
Beat the butter and sugar in large mixing bowl until well combined Add in the egg and beat until mixed in thoroughly. Mix in the vanilla.
Stir in the zucchini until mixed throughout the batter evenly. Gradually beat in the flour mixture. Stir in the oats, nuts and chocolate chips and mix until they are mixed throughout the batter.
Drop the dough by heaping tablespoons, 2 inches apart, onto the prepared baking sheets.
Bake for 10-12 minutes or until golden brown around edges.
Cool on the baking sheets for 5 minutes then remove to wire rack to cool completely.
Notes
Make sure to remove some excess moisture from the zucchini with some paper towels
Nutrition
Calories: 148kcal | Carbohydrates: 18g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 45mg | Potassium: 63mg | Fiber: 1g | Sugar: 11g | Vitamin A: 129IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 1mg
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