Zucchini, Oat and Dark Chocolate Chips Cookies


The South Arm Community Kitchen rounded up the meal with some healthy cookies.

IMG_9271

We made this Zucchini, Oat Cookies in two batches, one with chocolate chips and another with raisins. This is a healthy breakfast cookie and great for snack too.

Ingredients

  • 1 1/2 cups all-purpose flour (we used half all-purpose and half whole wheat)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (1 medium)
  • 1 1/3 cups quick oats
  • 1 cup chopped nuts (we used walnut)
  • 1 2/3 cups (10oz pkg) chocolate chips or raisins

IMG_9217

Source: this recipe is adapted from Neslte @ Very Best Baking


Instructions

IMG_9220Squeezed excess water from the shredded zucchini.

Preheat oven to 350F.

Line a baking sheet with parchment paper or lightly grease it.

IMG_9236Combine flour, cinnamon and baking soda in a small bowl.
IMG_9248Beat butter and sugar in a large mixer bowl until well combined.

Add egg and beat well.

IMG_9250Add vanilla extract and stir to mix.
IMG_9253Add zucchini, gradually beat in flour mixture.

Stir in oats, nuts and chocolate chips.

IMG_9258We divided the batter to two, one we added in chocolate chips and another with raisins.
IMG_9261Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

We used an ice-cream scoop to do the job.

Lightly pat down the dough.

IMG_9265Bake for 12 to 15 minutes or until light golden brown around edges.

The cookies will still be soft when touch.

Cool on baking sheets for 2 minutes; remove to wire rack to cool completely.

Store in tightly covered container at room temperature.

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