Zucchini Oatmeal Cookies
Ingredients
-
1
cup
shredded zucchini, moisture removed
-
¼
cup
melted unsalted butter
-
½
cup
light brown sugar, packed
-
2
tablespoons
maple syrup
-
1
large
egg
-
1
cup
drippy and creamy cashew butter, unsalted
-
1
teaspoon
vanilla extract
-
⅛
teaspoon
salt
-
3
cups
quick cooking rolled oats
-
1
teaspoon
baking soda
-
¾
cup
semi-sweet chocolate chips
Instructions
- Preheat the oven to 350ºF and spray a baking sheet with nonstick cooking spray.
- Shred the zucchini using the largest grate and place it in a lined bowl, sprinkling a pinch of salt over it. Let it sit for 10 minutes.
- Whisk together melted butter and brown sugar until smooth, then add maple syrup, egg, cashew butter, and vanilla, mixing well.
- Add salt, rolled oats, and baking soda, mixing until combined. Stir in chocolate chips.
- Squeeze excess moisture from the zucchini and fold it into the cookie dough.
- Refrigerate the dough for 20 minutes.
- Scoop 2 tablespoons of dough, form into a ball, and slightly press down to shape the cookie.
- Place cookies on the baking sheet and repeat until all dough is used.
- Bake for 11-13 minutes or until golden brown.
- Let cool for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts (estimated)
Servings
16
Calories
265
Total fat
15g
Total carbohydrates
28g
Total protein
6g
Sodium
20mg
Cholesterol
20mg
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