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Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies

Wendy

Wendy

These great-tasting cookies also have raisins and nuts! Pecans are really nice, but you can use whatever nut you like in these.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 50 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 23 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
  3. Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.
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Reviews

NancyD
57

NancyD

6/22/2007

This was a soft, delicious cookie. Made a few changes; pressed the moisture out of the shredded zucchini with paper towels, added just a tad more flour and oats. Cookies remained high and very tender. Will definitely make again.

E. DORIS MILLER
33

E. DORIS MILLER

10/13/2003

I used more zucchini and also added coconut with the raisins and pecans. Great!!!

Leanimal
30

Leanimal

9/13/2003

these cookies were kind of hard to get off the sheet, might want to grease it really well...also was pretty flat and fell apart. i substituted chocolate chips for the nuts, and left everything else the same. flavor was really good, just need to figure out how to keep it together!

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