Best Oatmeal Zucchini Cookies

6Ingredient Healthy Zucchini Oatmeal Cookies The Roasted Root

WebAug 28, 2023 · Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper. Cut the tip and tail off of the zucchini and use a box grater or a …

Rating: 5/5(3)

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Zucchini Oatmeal Cookies Healthy Cookie Recipe

WebAug 10, 2017 · Instructions. Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars together until light in color and very …

Rating: 4.8/5(5)
1. Preheat the oven to 350 degrees. In a large bowl, beat the butter and sugars together until light in color and very fluffy – 3 to 5 minutes.
2. Add the vanilla and eggs and beat for another minute.
3. Add the grated zucchini and mix until incorporated.
4. Sprinkle the flour, cinnamon, baking powder, baking soda, and salt over the wet ingredients. Mix everything together on low speed until well combined. Add the oats and mix to combine.

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Healthier Zucchini Oatmeal Cookies Recipe Six …

WebMar 11, 2024 · In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside. In a separate large bowl, mix together …

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper or silicone liner.
3. In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
4. In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.

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Zucchini Oatmeal Chocolate Chip Cookies Sally's …

WebJun 15, 2020 · Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside. Using a hand mixer or a stand …

1. Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. Set aside until step 4. (Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.)
2. Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
4. Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

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