Oatmeal Zucchini Chocolate Chip & Walnut Cookies
Zucchini is such a brillant vegetable that you can make into all kinds of recipes, such as cookies! Zucchini adds the moisture and makes great texture; chocolate chips and walnuts give the layers of delicious tastes and textures! They are not hard to be addicted for sure!
Yield
24 servingsPrep
10 minCook
11 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
applesauce
or light olive oil |
*
|
| 2 | tablespoons |
butter, unsalted
melted |
|
| 2 | tablespoons |
canola oil
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
zucchini
unpeeled and grated |
|
| ¾ | cup |
all-purpose flour
|
|
| ¾ | cup |
whole-wheat flour
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | teaspoons |
cinnamon
|
|
| 2 | cups |
oats, quick cooking
or old-fashioned |
|
| 1 | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
applesauce
or light olive oil |
*
|
| 3E+1 | ml |
butter, unsalted
melted |
|
| 3E+1 | ml |
canola oil
|
|
| 118 | ml |
brown sugar
|
*
|
| 1 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
zucchini
unpeeled and grated |
|
| 177 | ml |
all-purpose flour
|
|
| 177 | ml |
whole-wheat flour
|
|
| 5 | ml |
baking soda
|
|
| 7.5 | ml |
cinnamon
|
|
| 473 | ml |
oats, quick cooking
or old-fashioned |
|
| 237 | ml |
chocolate chips (semi-sweet)
|
*
|
| 237 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a large bowl, add oil, metled butter, applesauce and sugar, mix well.
Mix in the egg and vanilla until well combined. Add the zucchini, stir until well mixed.
Add the flour, baking soda and cinnamon in a medium bowl, and whisk well. Add into the zucchini mixture and stir until well combined. Add the oats, chocolate chips and walnuts, and stir until well mixed.
Drop dough from teaspoonful onto a large baking sheet lined with parchment paper or baking mat. Leave ½-inch space between cookies, and flat the cookies with your finger tips or the back of a spoon.
Bake for about 12 to 15 minutes until the edges start becoming brown, and the bottom becomes brown. Remove from the oven, let cool on the baking sheet for about 5 minutes. Transfer the cookies onto wire racks to cool completely.
Store at an air-tight container. The cookies will come out soft and moist like a cake texture.
