Oatmeal Cookies With Zucchini Recipe

Name: Oatmeal Cookies With Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 margarine or 12 butter; ¾ cup honey; 1 egg; 2 cups whole wheat flour; 1 teaspoon baking soda; 1 ½ teaspoons cinnamon; ¼ teaspoon ground cloves; 1 teaspoon nutmeg; ¼ teaspoon salt; 1 cup grated zucchini; 1 cup quick-cooking oats; 1 cup raisins; 1 cup chopped pecans

Servings: persons

12 margarine or 12 butter
¾ cup honey
1 egg
2 cups whole wheat flour
1 teaspoon baking soda
1 ½ teaspoons cinnamon
¼ teaspoon ground cloves
1 teaspoon nutmeg
¼ teaspoon salt
1 cup grated zucchini
1 cup quick-cooking oats
1 cup raisins
1 cup chopped pecans

1
Preheat oven to 375 degrees.
2
Grease your cookie sheet.
3
In a large bowl, cream margarine with honey, add the egg and beat well.
4
Into a medium bowl, or onto a large piece of wax paper, sift flour with baking soda, cinnamon, cloves, nutmeg and salt.
5
Mix into the butter mixture, half of the flour mixture, then half the zucchini.
6
Repeat, mixing until just combined.
7
Stir in the oats, raisins and pecans.
8
Drop by rounded tablespoonfuls onto prepared cookie sheet.
9
Bake for 10-12 minutes.

2818

kcal

Calories

268

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 margarine or 12 butter, ¾ cup honey, 1 egg, 2 cups whole wheat flour, and more.

Yes, Oatmeal Cookies With Zucchini falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Cookies With Zucchini

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