Servings: 12 cookies 1x
Ingredients
- 2 cups quick-cooking oats (not instant)
- 1 cup all-purpose flour (use gluten-free, if needed)
- ½ cup lightly packed brown sugar
- ¼ cup ground flax meal
- 2 teaspoons ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- ⅓ cup chocolate chips (use dairy-free if needed)
- ⅓ cup chopped walnuts (may sub chopped or sliced almonds)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a mixing bowl, stir together the oats, flour, brown sugar, flax meal, cinnamon, baking powder, baking soda, and salt.
- Add the applesauce, eggs, and vanilla. Stir together, then add the shredded zucchini, chocolate chips, and walnuts; gently fold them into the batter.
- Scoop the batter into 12 large mounds (about ¼ cup each) on a prepared baking sheet, shaping the dough into round shapes and flatten each one slightly.
- Bake for 15-17 minutes or until bottoms are light brown and centers are set.
- Remove from the oven and let cool on the baking sheet for 5 minutes before removing to a cooling rack to cool completely.
Notes
For gluten-free flour, I like Bob’s Red Mill 1-to-1 baking flour
Nutrition Information
- Serving Size: Per cookie
- Calories: 210
- Fat: 6 g
- (Sat Fat: 1 g)
- Sodium: 224 mg
- Carbohydrate: 35 g
- (Fiber: 4 g
- Sugar: 13 g)
- Protein: 5 g
- Cholesterol: 28 mg