Oatmeal Zucchini Cookies
Total Time
40 mins
Prep Time
15 mins
Cook Time
12 mins
Rating
4.67 out of 5 stars
(53)
Ingredients
30
- 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
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.
Step 6
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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.
