Dark Chocolate Chip Oatmeal Zucchini Cookie Recipes

Steps:

• Mix oats, almond butter, zucchini, chocolate chips, honey, flaxseed meal, and ground cinnamon in a large bowl until combined.
• Divide mixture into 18 bite-sized pieces and roll into balls. Arrange in a storage container and refrigerate until set, about 1 hour.

Steps:

• Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse @ 10 times until well mixed. Store in a bowl and set aside.
• Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini.
• In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed).
• Place @ 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.

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.

Steps:

• Preheat oven to 375.
• Combine flour, soda and salt in a large bowl and set aside.
• Cream together butter, coconut oil and sugars in a small bowl.
• Add one egg at a time and mix well.
• Stir hot water and vanilla into flour mixture.
• Stir in oats, chocolate chips and chopped walnuts to flour mixture.
• Add creamed butter and sugar mixture and mix well until well incorporated.
• Using TBS size cookie dough dropper (or drop from large tablespoon) onto non-stick cookie sheet. I use demarle non-stick liner.
• Bake at 375 for 9 minutes. Let cool 5 minutes and remove to cooling rack. Place in sealed cookie jar.