Oatmeal Cranberry Zucchini Cookies

I wanted to bake something healthy for the kids get-together we have every month. The kids come prepared with a topic already chosen and present it. We also organize other activities which they actually enjoy doing while in fact they are learning a thing or two. Another incentive for them is enjoying a variety of snacks and I try my best not to miss the opportunity to try new recipes.

When I was looking for recipes, I found this cookie recipe. I made some changes to make it egg free and accommodate the zucchini I had, instead of the apples mentioned in the original recipe. Just like blueberries, I love baking with zucchini. It melds beautifully in most of the recipes and gives the baked goods a moist texture while boosting the nutritional value.

This oatmeal cookie recipe is no exception to it and turned out delicious. Needless to say, it was a hit with the children and they kept asking for more. These cookies won’t get crispy because of the zucchini. Instead it has a cake like chewy texture.

Oatmeal Cranberry Zucchini Cookies Recipe

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Prep Time	Cook Time	Makes
25 Mins	13 Mins per batch	65 Cookies
Author	Category	Method
Madhuram	Cookies	Baking

Bake these oatmeal zucchini cookies for your next kids’ party or a grown ups’ pot-luck. It will definitely be a hit with everybody.

PART 1 Ingredients:

• 3/4 cup unsalted butter, softened
• 1 and 1/4 cup coconut palm sugar
• 2 teaspoons ener-g egg replacer powder
• 3 tablespoons lukewarm water
• 1/4 cup milk
• 1 and 1/2 teaspoon vanilla extract

PART 2 Ingredients:

• 1 cup whole wheat pastry flour
• 1 and 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda

PART 3 Ingredients:

• 3 cups quick-cooking oats
• 1 and 1/2 cups dried cranberries
• 1 cup shredded zucchini
• 1/2 cup mini chocolate chips

Substitutes:

• butter – vegan butter substitute
• coconut palm sugar – brown sugar
• milk – non dairy milk
• whole wheat pastry flour – all-purpose flour
• oats – spelt flakes
• dried cranberries – raisins
• zucchini – apple
• chocolate chips – nuts

Procedure:

1. Preheat oven to 375F/190C for 15 minutes. Blend together the egg replacer powder and water until it’s frothy and set aside. In a medium size bowl combine together the Part 2 ingredients and set aside.
2. In a large bowl cream together the butter and sugar until light and fluffy.
3. Stir in the egg replacer mixture, milk and vanilla extract; beat well.
4. Add the flour mix to the creamed mixture.
5. Stir in the Part 3 ingredients and mix well.
6. Drop tablespoonful of dough for each cookie, 2 inches apart on an ungreased baking sheet (See My Notes). Bake for about 12-15 minutes or until lightly browned.

My Notes:

1. If you feel that the dough is too thick, add a tablespoon or two of water or milk.
2. I usually test bake 2-3 cookies before putting a big batch inside the oven. While doing so I saw that these cookies did not spread as much as I thought it would. So I flattened the dough for rest of the cookies and it looked much better.
3. I would suggest storing these cookies in the fridge otherwise it would turn bad because of the zucchini. Also I liked the texture better. The otherwise chewy cookie hardens up in the fridge. You can eat it straight from the fridge or nuke it in the microwave oven for a couple of seconds.
4. I have used brown sugar while calculating the nutritional information.

Nutritional Information for 1 Cookie

Calories: 70.2 Total Fat: 2.8 g Saturated fat: 1.6 g Unsaturated fat: 0.9 g Cholesterol: 5.8 mg Total Carbohydrate: 12.7 g

Sugars: 8.4 g Dietary Fiber: 0.8 g Protein: 0.8 g Sodium: 7.6 mg Potassium: 25.6 mg

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