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
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
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.
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.
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 RAISIN COOKIES
This favorite old recipe means a lot to me, since it was given to me by a good friend. That friend, in turn, received it from her great-grandmother. I'm always looking for ways to use zucchini (I even add it to my spaghetti sauce), so this was a welcome addition to my recipe file.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream shortening and sugar. Add egg; beat well. Stir in zucchini; set aside. Combine flour, baking soda, cinnamon, baking powder, salt, nutmeg and cloves. Add to zucchini mixture; stir until thoroughly combine. Stir in raisins. Drop by rounded teaspoonfuls 2 in. apart on greased baking sheets. Bake at 375° for 12-15 minutes or until golden brown. Cool on pans for 2 minutes before removing to a wire rack. Cookies are cake-like.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 152mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
HEALTHIER ZUCCHINI OATMEAL COOKIES RECIPE
Healthier Zucchini Oatmeal Cookies, are the best healthy dessert you'll ever taste. You can't taste the zucchini, but it definitely makes the cookie soft and moist. The only sugar in these cookies are the semi sweet chocolate chips that you could easily take out or replace.
Provided by Camille Beckstrand
Categories Dessert
Time 26m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F.
- Line a baking sheet with parchment paper or silicone liner.
- In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
- In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
- Add wet ingredients to dry ingredients and mix until just combined.
- Fold in chocolate chips. The dough will be a little sticky.
- Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon.
- Bake for 13-16 minutes or until cookies start to turn golden brown on the edges.
- Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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