Zucchini Cookies

Ingredients

• 2 cups all-purpose flour (or gluten-free flour)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup rolled oats
• 1 cup grated zucchini (well-drained)
• ½ cup unsalted butter, softened (or coconut oil)
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg (or flax egg)
• 2 teaspoons vanilla extract
• 1 cup chocolate chips (optional)
• ½ cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, and oats. Set aside.
3. In a large mixing bowl, cream the softened butter with both sugars until light and fluffy.
4. Add the grated zucchini, egg (or flax egg), and vanilla extract to the butter mixture and mix well.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in chocolate chips and nuts if desired.
7. Drop spoonfuls of dough onto the baking sheets, spacing them about 2 inches apart. Flatten slightly.
8. Bake for 12-15 minutes, or until golden around the edges and soft in the center.
9. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition