Zucchini Oatmeal Cookies
Why I Love This Recipe
A delicious and easy cookie that is not only a great way to use up zucchini but that makes for a great school, work or home snack. Even people who don't like zucchini love this cookie. Recipe only slightly adapted from this blog:
Ingredients You'll Need
1 cup all-purpose flour or white whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons sunflower oil (or coconut oil, melted and cooled to room temperature)
1/2 cup dark brown sugar
1/4 cup granulated sugar
1 large egg or 1 egg equivalent (I use 1 Tablespoon of cornstarch mixed with 2 Tablespoons of water)
1 teaspoon vanilla extract
1 cup shredded zucchini
2 cups old fashioned oats
1/4 cup sweetened coconut flakes, or to taste (optional)
1/2 cup semisweet chocolate chips, or to taste
Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat (or other reusable baking mat) or parchment paper and set aside.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine oil and sugars, mix until smooth. Add egg (or egg replacement) and vanilla extract. Next, add the shredded zucchini. Mix until combined.
Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
The cookies will keep on the counter in an airtight container for up to 3 days. You can freeze the cookies for up to 2 months, they are very good frozen.