|Nutrition Facts (per serving)|
|Servings: 12 to 18|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 3g||11%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
These cookies are hearty enough to pass for a luxurious breakfast and yummy enough that you’ll be craving them again for your afternoon snack. The stars of these cookies are zucchini with a sprinkle of chocolate chips. The combination is actually tasty! The base is oats, whole wheat flour, and banana. Walnuts–or your nut of choice—give these soft, chewy treats a light crunch and a protein punch.
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- 2 cups whole wheat flour
- 1 cup quick-cooking oats
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 ripe banana (mashed)
- 1/4 cup butter (softened)
- 3/4 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- 3/4 cup chopped walnuts
- 1 cup semisweet chocolate chips
Gather the ingredients.
Preheat oven to 350 F.
In a bowl, combine the dry ingredients: flour, oats, cinnamon, baking soda, and salt.
In another large bowl, whisk or beat the mashed banana, butter, sugar, egg, and vanilla until smooth.
Slowly fold the dry mixture into liquid mixture. Add the shredded zucchini, walnuts, and chocolate chips and mix until a sticky dough forms.
Flour your hands and roll dough into 1-inch balls. Place the balls on a lined baking sheet.
Bake cookies at 350 F 12 to 15 minutes. The edges should turn golden brown while the centers stay slightly soft.
Let the cookies cool for about 10 minutes on the baking sheet and the transfer to a wire rack to cool completely.