Zucchini Oat Cookie
- Number of Servings: 42
Ingredients
1 1/2 cups all-purpose flour1 tsp ground cinnamon1/2 tsp baking soda1/4 tsp salt1/2 cup unsalted butter, softened1/2 cup granulated sugar1/3 cup packed light-brown sugar1/4 cup egg substitute1 1/2 tsp vanilla extract1 1/2 cups shredded zucchini (from about 1 - 1 1/2 medium)1 cup quick oats1 1/2 cups semi-sweet chocolate chips
Preheat oven to 350 degrees. In a mixing bowl whisk together flour, cinnamon, baking soda and salt for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats and chocolate chips.
Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Serving Size: 1 cookie
In the bowl of an electric stand mixer fitted with the paddle attachment whip together butter, granulated sugar and brown sugar until creamy. Mix in egg and vanilla extract. Add zucchini and with mixer set on low speed, slowly add in flour mixture. Stir in oats and chocolate chips.
Shape dough into balls, 2 Tbsp each, then transfer to a Silpat or parchment paper lined baking sheets, spacing cookies 2-inches apart. Bake in preheated oven 11 - 14 minutes until edges are lightly golden. Cool on baking sheet 2 minutes then transfer to a wire rack to cool completely. Store in an airtight container.
Serving Size: 1 cookie
Nutritional Info Amount Per Serving
- Calories: 100.8
- Total Fat: 4.6 g
- Cholesterol: 5.7 mg
- Sodium: 33.0 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 1.0 g
- Protein: 1.5 g
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