Zucchini-carrot oatmeal cookies
- Number of Servings: 36
Ingredients
• 1 cup Bob's Red Mill Rolled oats• 1.5 cup Bob's Red Mill Whole Wheat Pastry flour• 1 tsp ground cinnamon• ½ tsp baking soda aluminum free• 1 tsp vanilla• ¾ c coconut oil pressed virgin• 1 cup grated zucchini• ½ c shredded carrot• ½ c raisins• .5 c liquid eggs• 3/4 c turbinado sugar
1. Preheat oven to 350 degrees.
2. Grate zucchini and squeeze out excess water. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.) Grate carrot using the smaller grate opening.
3. Beat coconut oil in a large mixing bowl until creamy. Add in sugar and beat until fluffy. Add in the liquid eggs and vanilla and beat until well combined.
4. Combine flour, cinnamon, and baking soda in a large bowl.
5. Gradually add flour mixture to the coconut oil/sugar mixture and beat on low speed until well combined.
6. Stir in oats, zucchini, carrot, and raisins.
7. Drop by rounded tablespoons about 2 inches apart onto lightly greased cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!
Serving Size: Makes 36 2 inch cookies
Number of Servings: 36
Recipe submitted by SparkPeople user VNICKERSON1.
2. Grate zucchini and squeeze out excess water. (I grate onto a paper towel and then use the paper towel to get rid of the excess water. Wrap the paper towel or dish cloth around the zucchini and squeeze over the sink.) Grate carrot using the smaller grate opening.
3. Beat coconut oil in a large mixing bowl until creamy. Add in sugar and beat until fluffy. Add in the liquid eggs and vanilla and beat until well combined.
4. Combine flour, cinnamon, and baking soda in a large bowl.
5. Gradually add flour mixture to the coconut oil/sugar mixture and beat on low speed until well combined.
6. Stir in oats, zucchini, carrot, and raisins.
7. Drop by rounded tablespoons about 2 inches apart onto lightly greased cookie sheets. Bake for 10-12 minutes until they just start to turn color. Let cool on sheets for a few minutes before moving to a cooling rack and ENJOY!
Serving Size: Makes 36 2 inch cookies
Number of Servings: 36
Recipe submitted by SparkPeople user VNICKERSON1.
Nutritional Info Amount Per Serving
- Calories: 91.8
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 26.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.3 g
- Protein: 1.6 g
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