Oatmeal Zucchini Cookies
User Reviews
5
Oatmeal Zucchini Cookies
Description
This recipe blends all-purpose flour, ground cinnamon, and baking soda with vegan margarine and granulated sugar for the base dough. Ripe banana and vanilla extract add sweetness and moisture, while shredded zucchini is incorporated to provide subtle moisture and texture. Quick oats contribute chewiness, and optional additions of chopped walnuts and semisweet vegan chocolate chips offer extra flavor and crunch.
The cookie dough is dropped by tablespoons onto lined baking sheets and baked briefly at 350°F, just until the edges turn lightly golden. This keeps the interiors slightly underbaked and soft. Proper flour measuring and blotting excess moisture from zucchini help maintain the right dough consistency and cookie texture.
These cookies provide a way to use fresh zucchini in a dessert format, combining familiar oatmeal cookie elements with vegetable enrichment and subtle spice. They are suitable for vegan diets when using vegan margarine and chocolate chips.
Removing the cookies from the oven when slightly underdone and allowing residual heat to finish baking keeps them tender rather than dry or tough. Avoiding overmixing preserves a light texture.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 cup vegan margarine softened
- 1/2 cup granulated sugar
- 1 banana ripe, peeled
- 1 teaspoon of vanilla
- 1 3/4 cups zucchini shredded
- 1 cup quick oats
- 1 cup walnuts chopped, optional
- 1 cup chocolate chips vegan, semisweet, optional
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.
- Combine the flour, cinnamon, and baking soda in a small bowl.
- In a large mixing bowl, beat the margarine and sugar until well combined. Add the banana and vanilla extract, mix well.
- Add the zucchini and gradually mix in flour mixture. Stir in oats, nuts, and chocolate chips. Drop by tablespoons 2 inches apart onto prepared baking sheets.
- Bake for 9 to 11 minutes or until they turn light golden brown around edges. Allow to cool completely.
Notes
- Measure flour by fluffing, spooning into a cup, then leveling with a knife for accuracy.
- Blot shredded zucchini well to control moisture and prevent soggy cookies.
- Mix dough just until combined to avoid dense or tough cookies.
- Remove cookies from oven when centers appear slightly underbaked; residual heat will finish cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 54mg | 2% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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