Chocolate Chip Zucchini Bread Oatmeal Cookies Food

CHOCOLATE CHIP ZUCCHINI BREAD OATMEAL COOKIES

Steps:

• Whisk together the oats, flour, baking powder, cinnamon, nutmeg, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup. Add in the flour mixture, stirring just until incorporated. Fold in the zucchini and 1 ½ tablespoons of the chocolate chips. Chill the cookie dough for 30 minutes.
• Preheat the oven to 325°F, and line a baking sheet with parchment paper or a silicone baking mat.
• Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 10-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.

ZUCCHINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.

ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, and chocolate chips.
• Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.

ZUCCHINI OATMEAL BREAD

Steps:

• Combine the first 8 ingredients in a large mixing bowl; make a well in the center of the mixture. Set aside.
• Combine eggs, oil, and vanilla in a bowl; beat with a wire whisk until blended. Stir in zucchini and walnuts. Add to the dry ingredients, stirring just until moistened.
• Spoon batter into a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes. Remove bread from the pan, and let cool completely on a wire rack.

DARK CHOCOLATE CHIP, OATMEAL, ZUCCHINI COOKIE

Steps:

• Place 1 1/4 cups oatmeal in a food processor and grind until a fine powder. Add 1 cup flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon cinnamon, pulse @ 10 times until well mixed. Store in a bowl and set aside.
• Split a medium sized zucchini down the middle and run through the food processor shredder blade, until you have about 2 cups shredded zucchini.
• In a medium sized bowl mash room temperature butter and cream cheese, with 1/2 cup brown sugar and 1/4 cup granulated sugar until smooth and creamy. Add 1 teaspoon vanilla and 2 eggs, mix until smooth and creamy. Add flour - oatmeal mixture until fully incorporated. Add shredded zucchini, fully incorporate, then add 1 cup regular oatmeal and 1/2 cup dark chocolate chips until fully mixed. Add additional 1/4 cup regular oatmeal to mixture if necessary to thicken mixture (if needed).
• Place @ 1 tablespoon of cookie mixture on a cookie sheet, bake for 15 minutes at 350 degrees until golden brown and delicous.