Zucchini Cookies with Chocolate Chips and Oatmeal
Ingredients
The cookie base
-
1
medium
zucchini, finely shredded
-
6
tablespoons
unsalted butter, at room temperature
-
½
cup
coconut sugar
-
¼
cup
honey
-
¼
cup
nonfat plain Greek yogurt, at room temperature
-
1
large
egg, at room temperature
-
1
teaspoon
pure vanilla extract
-
1½
cups
white whole wheat flour
-
1
cup
quick-cooking oats
-
1½
teaspoons
baking powder
-
½
teaspoon
kosher salt
-
¼
teaspoon
baking soda
-
¼
teaspoon
ground cinnamon
-
⅛
teaspoon
ground cloves
The mix-ins
-
¾
cup
dark chocolate chips
Instructions
- Preheat the oven to 350°F and prepare a baking sheet.
- Squeeze excess water from the shredded zucchini and set aside.
- In a mixing bowl, beat the butter until smooth, then add coconut sugar and mix well.
- Incorporate honey, Greek yogurt, egg, and vanilla until combined.
- In another bowl, whisk together the dry ingredients.
- Gradually add the dry mixture to the wet mixture, folding in the zucchini and then the chocolate chips.
- Scoop cookie dough onto the prepared baking sheet.
- Bake for 11 to 13 minutes until the tops are set and edges are dry.
- Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Nutrition Facts (estimated)
Servings
28 cookies
Calories
84
Total fat
4g
Total carbohydrates
12g
Total protein
2g
Sodium
38mg
Cholesterol
13mg
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