Oat zucchini coconut cookies
Nutritional Info
- Servings Per Recipe: 45
- Amount Per Serving
- Calories: 31.2
- Total Fat: 0.8 g
- Cholesterol: 3.1 mg
- Sodium: 32.1 mg
- Total Carbs: 5.3 g
- Dietary Fiber: 0.8 g
- Protein: 1.0 g
View full nutritional breakdown of Oat zucchini coconut cookies calories by ingredient
Introduction
1. Preheat the oven to 350 degrees F.2. In a medium bowl, whisk together flour, baking soda.
3. In a large mixing bowl mix together sugar,egg and vanilla extract. Next, add the shredded zucchini. Mix well!
4. Slowly add flour mixture until just combined. Stir in oats, and coconut.
5. Drop cookie dough by rounded tablespoons, 2 inches apart, onto prepared baking sheet.
Bake until you are happy with the way they look .. softer chewy cookie bake less time crispy cookie bake longer .. both versions are amazing! 1. Preheat the oven to 350 degrees F.
2. In a medium bowl, whisk together flour, baking soda.
3. In a large mixing bowl mix together sugar,egg and vanilla extract. Next, add the shredded zucchini. Mix well!
4. Slowly add flour mixture until just combined. Stir in oats, and coconut.
5. Drop cookie dough by rounded tablespoons, 2 inches apart, onto prepared baking sheet.
Bake until you are happy with the way they look .. softer chewy cookie bake less time crispy cookie bake longer .. both versions are amazing!
Number of Servings: 45
Ingredients
-
1 cup whole wheat flour
1 teaspoon baking soda
1/2 cup light brown sugar
1 small egg
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/2 cup sweetened coconut flakes
Tips
I added about 3 tsps of ground cinnamon to the second batch and really flipped the taste around!
These cookies at first taste are ho hum but then a couple of seconds later .. your tastebuds explode!
Directions
Serving Size: 45 1 rounded tbsp size cookies
Number of Servings: 45
Recipe submitted by SparkPeople user NWIEDEMAN.