SPICY ZUCCHINI OATMEAL COOKIES
In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It's a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.
Provided by Deb C
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 30
Number Of Ingredients 11
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
- Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.
Nutrition Facts : Calories 85.9 calories, Carbohydrate 12.8 g, Cholesterol 14.3 mg, Fat 3.5 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 2 g, Sodium 47.5 mg, Sugar 6.3 g
ZUCCHINI OATMEAL COOKIES
These great-tasting cookies also have raisins and nuts! Pecans are really nice, but you can use whatever nut you like in these.
Provided by Wendy
Categories Fruits and Vegetables Vegetables Squash
Yield 50
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
- Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.
Nutrition Facts : Calories 62.6 calories, Carbohydrate 8.6 g, Cholesterol 3.7 mg, Fat 3.1 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 18 mg, Sugar 5.1 g
CINNAMON OATMEAL ZUCCHINI COOKIES
Yummy way to use cinnamon chips!
Provided by KitchenQueen
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 72
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
- Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
- Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
- Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 137.1 calories, Carbohydrate 15.5 g, Cholesterol 18.1 mg, Fat 7.6 g, Fiber 1 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 114.1 mg, Sugar 6.8 g
PEANUT BUTTER OATMEAL ZUCCHINI COOKIES
Soft, cakey cookies with a mild peanut butter flavor and hidden zucchini for a good-for-you twist.
Provided by Sanderling
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine oats, whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Stir in peanut butter, margarine, and egg. Add shredded zucchini and mix thoroughly.
- Drop spoonfuls of cookie dough onto ungreased cookie sheets.
- Bake in the preheated oven until edges are lightly browned, about 12 minutes. Cool for 3 minutes before transferring to wire racks.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 7.8 mg, Fat 8.1 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 119.8 mg, Sugar 9.8 g
ST. PATRICK'S DAY ZUCCHINI-OATMEAL COOKIES
These cookies are green oatmeal cookies-without adding any food coloring!
Provided by MARBALET
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips.
- Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
Nutrition Facts : Calories 195.8 calories, Carbohydrate 26.4 g, Cholesterol 17.9 mg, Fat 9.8 g, Fiber 2 g, Protein 3 g, SaturatedFat 5.2 g, Sodium 60.3 mg, Sugar 15.1 g
ZUCCHINI OATMEAL COOKIES
Perfect to go with your St. patricks day celebration or just for fun. I sometimes add raisins instead of the Chocolate chips.
Provided by christensenshelley
Categories Dessert
Time 22m
Yield 4 dozen, 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, and chocolate chips.
- Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
Nutrition Facts : Calories 184.1, Fat 8.8, SaturatedFat 5.1, Cholesterol 17.9, Sodium 65.8, Carbohydrate 26.1, Fiber 1.9, Sugar 14.2, Protein 2.7
ZUCCHINI OATMEAL CHOCOLATE CHIP COOKIES
We all have the perfect chocolate chip cookie recipe, but does yours have vegetables and oats? This delicious cookie has it all -- zucchini, oats, whole wheat flour, you name it. Toasted pecans and dark chocolate chips add just enough buttery crunch and sweet melt to put it over the top. Ditch your plain jane cookie and try this one that has a little of everything!
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 12 to 15 cookies
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. F Line 2 rimmed baking sheets with parchment.
- Lay out the grated zucchini on a paper-towel lined plate, to absorb as much water as possible. Set aside.
- Whisk the oats, flour, salt, baking soda and allspice together in a large bowl.
- Beat the butter and brown sugar in a separate bowl with an electric mixer (or using a stand mixer fitted with the paddle attachment) on medium speed until light yellow and fluffy, about 3 minutes. Add the egg and vanilla and mix until smooth. Add the dry ingredients to the creamed mixture and mix on low just until there's no more powdery residue, 15 to 20 seconds, then add the zucchini, chocolate chips and toasted pecans if using and mix on low until there is no dry flour in the dough.
- Use a 1/4-cup ice cream scoop to scoop the dough onto the prepared baking sheets, spacing at least 1 inch apart. Sprinkle the tops with flaky sea salt if using. Bake until the tops and sides start to brown, 15 to 20 minutes. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an airtight container for up to 1 week.
DAPHNE OZ'S ZUCCHINI OR SQUASH CHOCOLATE CHIP OATMEAL COOKIES
These delish oatmeal chocolate chip cookies from Daphne Oz pack a healthy secret ingredient: shredded zucchini or squash!
Provided by @MakeItYours
Number Of Ingredients 1
Steps:
- Place the shredded zucchini or squash on a dish towel and blot to soak up any surface liquid (no need to squeeze/wring)
- In a medium bowl, whisk the oats, flours, baking soda, and salt
- Beat the butter and sugar together in a separate bowl until lightened and creamy, about 2 minutes
- Add the egg and beat another minute
- Add the vanilla extract and maple syrup and beat another 30 seconds
- Stir the zucchini or squash into the dry ingredients to evenly distribute, then add to the wet ingredients and beat until combined
- Fold in the chocolate chips
- Cover and refrigerate the dough for 2 to 4 hours
- Preheat oven to 350˚F
- Line a baking sheet with parchment paper
- Roll 2 tablespoons of dough into a ball for each cookie, then arrange on the baking sheet 3 inches apart
- Bake until golden brown and crisp on the edges, about 18 minutes
- Let cool 5 minutes before removing to a wire rack to cool completely
- Store in an airtight container at room temperature for 3 to 5 days
ZUCCHINI OATMEAL COOKIES
Make and share this Zucchini Oatmeal Cookies recipe from Food.com.
Provided by Charlotte J
Categories Drop Cookies
Time 20m
Yield 60 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 375.
- Cream together the shortening and honey.
- Then add the egg and beat well.
- Stir together baking soda, cinnamon, nutmeg, and salt.
- Add this mixture alternately with the zucchini to the egg mixture.
- Stir in the oatmeal and raisins.
- Drop by teaspoons onto greased cookie sheets.
- Bake for 10 to 12 minutes.
SPICY ZUCCHINI OATMEAL COOKIES
Steps:
- Preheat oven to 350 degrees.
- Cream butter and brown sugar with electric mixer. Beat in egg and vanilla.
- In separate bowl, mix together flour, baking soda, cinnamon, cloves, salt and oats. Incorporate into creamed butter/sugar/egg mixture. Stir in zucchini, raisins and nuts.
- Drop by teaspoon full onto greased (or parchment paper lined) baking sheets. Bake 14-16 minutes until edges start to brown. (Cookies are cakelike.)
ZUCCHINI OATMEAL COOKIES
Yield 24 cookies
Number Of Ingredients 13
Steps:
- 1. In a medium bowl, whisk together flour, baking soda, and salt. Set aside. 2. In a large mixing bowl, combine coconut oil, yoghurt and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined. 3. Slowly add flour mixture until just combined. Stir in oats, coconut/nuts, and chocolate chips. 5. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake at 390F for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
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