Ingredients for Zucchini Oatmeal Cookies
- 1/2 cup (113g) shortening
- 1/2 cup (100g) honey
- 1 large egg
- Whole Wheat Flour
- Flour
- 1 teaspoon baking soda
- Ground Cinnamon
- Ground Nutmeg
- 1/4 teaspoon salt
- 1 cup (150g) grated zucchini
- 1 1/2 cups (150g) rolled oats
- 1/2 cup (60g) raisins (or other dried fruit)
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How to Make Zucchini Oatmeal Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1/2 cup (113g) shortening and 1/2 cup (100g) honey until light and fluffy.
- Beat in 1 large egg until well combined.
- In a separate bowl, whisk together 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup (150g) grated zucchini, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in 1 1/2 cups (150g) rolled oats and 1/2 cup (60g) raisins (or other dried fruit).
- Drop by rounded teaspoons onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 10-12 minutes, or until golden brown around the edges.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
19g
Fat
2g
Carbs
3g
