Oatmeal and Zucchini Cookies It seems that lately I’m in some kind of healthy frenzy. I was reviewing the last posts of Sweet Cannela and the majority are fairly healthy. So to continue with healthy food instead of detouring, I decided to prepare these delicious oatmeal and zucchini cookies. The original recipe was taken from a blog that I have followed for a long time: Two Peas and Their Pod. Oatmeal and Zucchini Cookies The main reason I decided to make these cookies, is because they don’t call for butter, and they are packed with healthy ingredients like oatmeal and zucchini. They have a lot of species, and for me that’s always a good thing! The original recipe had raisins, but I think that the chocolate chips are perfect and they don’t need an extra accompaniment. Oatmeal and Zucchini Cookies Some days I feel like I could eat lots and lots of cookies. When that happens, I prefer to bake my own cookies instead of buying some at the supermarket. I feel that I can control the ingredients I use, and the amount of fat and sugar. Oatmeal and Zucchini Cookies I think these oatmeal and zucchini cookies are an excellent afternoon snack, especially when I get my food attacks after working all day. The only problem is that with the hot weather we have in Mexico, the chocolate chips melt! Oatmeal and Zucchini Cookies These cookies are super soft and fluffy. The oats adds a crunchiness effect and the chocolate chips give it a delicious flavor. The zucchini flavor is indistinguishable, you can only see small pieces of this vegetable. Because I used brown sugar, the cookies have a sticky texture. I do not have a problem with that, but I know many people prefer a crunchier texture. 

Oatmeal and Zucchini Cookies

Oatmeal and Zucchini Cookies
Yields 20
HIGH ALTITUDE BAKING
Print
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 126 gr (4.44 oz) whole wheat flour
  2. ½ teaspoon baking soda
  3. ½ teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. ¼ teaspoon ground cloves
  6. ⅛ teaspoon ground nutmeg
  7. ¼ cup unsweetened applesauce
  8. 118 gr (4.16 oz) dark brown sugar
  9. 1 egg
  10. 1 teaspoon vanilla extract
  11. 1 cup shredded zucchini, well packed
  12. 2 cups old fashioned oats
  13. ¾ cup dark chocolate chips
Instructions
  1. Preheat the oven to 180°C (350°F). Line two baking sheets with parchment paper or a silicone mats.
  2. In a medium bowl, combine the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
  3. In a larger bowl, using a wooden spoon, mix the applesauce with the brown sugar. Mix until well incorporated and smooth. Add the egg and vanilla extract. Incorporate. Add the shredded zucchini and mix until well combined.
  4. Slowly add the flour mixture. Mix until well incorporated. Add the oats and the chocolate chips.
  5. Scoop large tablespoons of dough onto the prepared baking sheet, leaving 5 cm (2 in) between them. Bake for 15 minutes or until the cookies are golden brown around the edges. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely.
  6. Enjoy!
Notes
  1. Because these cookies are super moist, I recommend that you store them in an airtight container.
Adapted from Two Peas and their Pod
Adapted from Two Peas and their Pod
Sweet Cannela https://www.sweetcannela.com/

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