Zucchini Oatmeal Cookies Recipes

HEALTHY ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat the oven to 175C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
• In a large mixing bowl, add your ingredients, except for your chocolate chips, and mix well. Fold in your chocolate chips.
• Form 16 balls of dough with the batter. Place the balls on the lined tray and press each one into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the edges.
• Allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.

ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars together until light in color and very fluffy - 3 to 5 minutes.
• Add the vanilla and eggs and beat for another minute.
• Add the grated zucchini and mix until incorporated.
• Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the wet ingredients. Mix everything together on low speed until well combined. Add the oats and mix to combine.
• Scoop dough into balls using a 1 ounce scoop and place on a baking mat or parchment-lined baking sheet.
• Bake for 12 to 16 minutes until the center is set and the edges are golden. Let the cookies rest on the cookie sheet for 5 minutes before transferring them to a wire rack. Store covered.

ST. PATRICK'S DAY ZUCCHINI-OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
• Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

CINNAMON OATMEAL ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
• Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, and chocolate chips.
• Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

SPICY ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
• Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
• Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
• Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
• Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
• Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.

ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat the oven to 375.
• Cream together the shortening and honey.
• Then add the egg and beat well.
• Stir together baking soda, cinnamon, nutmeg, and salt.
• Add this mixture alternately with the zucchini to the egg mixture.
• Stir in the oatmeal and raisins.
• Drop by teaspoons onto greased cookie sheets.
• Bake for 10 to 12 minutes.

HEALTHIER ZUCCHINI OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper or silicone liner.
• In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
• In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
• Add wet ingredients to dry ingredients and mix until just combined.
• Fold in chocolate chips. The dough will be a little sticky.
• Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon.
• Bake for 13-16 minutes or until cookies start to turn golden brown on the edges.
• Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.