Oatmeal Zucchini Cookies

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Two peas & their pod

Total Time

40 mins

Prep Time

15 mins

Cook Time

12 mins

Rating

(53)

Ingredients

1 cup all-purpose flour or white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
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
2 cups old fashioned oats
1/2 cup sweetened coconut flakes
3/4 cup semisweet chocolate chips

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Preparation

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Step 1

Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.

Step 2

In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.

Step 4

Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.

Step 5

Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. 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.

Chef’s notes

The cookies will keep on the counter in an airtight container for up to 3 days. You can freeze the cookies for up to 2 months, they are SO good frozen.

Categories

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Meal Types

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Cooking Methods

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Ingredients

Seasonal Recipes

Skill Level

other

Oatmeal Zucchini Cookies

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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