Servings: 12 cookies 1x
Scale
Ingredients
- 2 cups quick-cooking oats
- ¾ cup all-purpose flour
- ½ cup lightly packed brown sugar
- ¼ cup ground flax meal
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon fine salt
- ½ cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup shredded zucchini (~1 medium zucchini)
- ⅓ cup mini chocolate chips
- ⅓ cup chopped walnuts
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or use a silicone baking mat; set aside.
- In a mixing bowl, add the oats, flour, brown sugar, flax meal, cinnamon, baking soda, and salt; stir together.
- Add the applesauce, eggs, vanilla, and shredded zucchini. Mix until well combined.
- Fold in the chocolate chips and walnuts.
- Scoop the batter into 12 large mounds (about ¼ cup each) on the prepared baking sheet. Flatten each mound slightly into a round even shape.
- Bake until the bottoms are lightly browned and centers are set, 15-17 minutes..
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
- Store cookies in an airtight container in the refrigerator for up to 10 days; freeze for up to 3 months.
Notes
For gluten-free cookies, use certified gluten-free oats and substitute an equal amount of gluten-free flour, such as Bob’s Red Mill 1-for-1 Baking Flour.
For a dairy-free option, use Enjoy Life mini chocolate chips or another dairy-free brand of chocolate chips.
For nut-free, omit the walnuts.
Nutrition Information
- Serving Size: 1 large cookie
- Calories: 195
- Fat: 5 g
- (Sat Fat: 1 g)
- Sodium: 112 mg
- Carbohydrate: 32 g
- (Fiber: 3 g
- Sugar: 10 g)
- Protein: 5 g
- Cholesterol: 24 mg