September 13, 2020 1 min read

It was pointed out this week that I hadn't used chocolate chips in any of my recipes lately - gosh, what's happening to me - lol! So here we go - a recipe with chocolate chips;) I found this cookie recipe when I was searching for zucchini recipes. And, yes, I'm still using up zucchini - I love recipes using this vegetable! Usually you find this more in loaves and cakes but when I found a cookie recipe (my 1st love), I had to try it. This recipe from wholeandheavenlyoven.com is a healthier, very dense and filling cookie. I find I like this as a mid-morning snack - it satisfies, is very filling and has lots of good stuff in it!


Zucchini Oat Cookies


Combine (in a large bowl)
2 c. whole wheat flour
1 c. quick oats
1 tsp. cinnamon
1/2 tsp. b.soda
1/4 tsp. salt


In a separate bowl. mix together
1 medium ripe banana - mashed
1/4 c. softened butter
3/4 c. coconut sugar (can sub in brown sugar)
1 large egg
1 tsp. vanilla


Add wet ingredients to dry


Add in
1 c. shredded zucchini
3/4 c. chopped walnuts
1 c. chocolate chips (I used semi sweet but you could use dark as well)


Drop by spoonful onto cookie sheet, giving them a little press with your hand to flatten them slightly.


Bake at 350 for about 12 minutes (check after 10, but may need longer - my oven seems to bake fast).


Happy Baking:)

 


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