Zucchini Oatmeal Chocolate Chip Cookies
Full of crunchy walnuts, rich chocolate chips and hearty oats, these Zucchini Oatmeal Chocolate Chip Cookies are the perfect dessert for any time of year!
Servings: 18 cookies
Calories: 169kcal
Ingredients
- 1 cup sugar
- ¼ cup vegan butter softened
- ½ cup mashed banana
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground all spice
- 1 cup grated zucchini excess water removed
- ⅓ cup mini chocolate chips
- ½ cup walnuts chopped
Instructions
- Preheat your oven to 375 °F and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the sugar, butter and mashed banana.
- In a separate bowl, whisk together the dry ingredients, from the whole wheat flour to the ground all spice.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Squeeze any excess water out of the shredded zucchini before adding it to the batter along with the chocolate chips and walnuts. Stir until just combined.
- Drop the dough onto your lined baking sheets, leaving 2 inches between each cookie.
- Bake the cookies for 10-12 minutes or until starting to turn golden brown on top.
- Allow the cookies to cool for about 5-10 minutes before using a spatula to transfer them to a wire rack where they can cool completely.
Notes
The skin of zucchini is edible and often isn't very thick making it easy to eat. However if it's not organic or if the skin has a wax coating on it, you may want to peal it. If you buy unwaxed zucchini and plan to eat the skin, be sure to wash the outside like you would your other vegetables.
Nutrition
Serving: 1cookie | Calories: 169kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 149mg | Potassium: 122mg | Fiber: 2g | Sugar: 14g | Vitamin A: 148IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg