Chock-full of zucchini, chocolate chips, walnuts, and golden raisins, Whole Wheat Zucchini Bread Cookies have all the flavor of zucchini bread, but take just minutes to bake.
- 1 cup zucchini, grated and pressed (see note below)
- 1 1/2 cup Hodgson Mill White Whole Wheat Flour, or Hodgson Mill Whole Wheat Flour
- 1/2 cup Hodgson Mill Gluten Free Quick Rolled Oats
- 3/4 cup brown sugar, packed
- 1 tsp. pumpkin pie spice
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 2 eggs, room temperature
- 1/2 cup liquid coconut oil
- 1 tsp. vanilla extract
- 1/2 cup miniature chocolate chips
- 1/2 cup walnuts, chopped
- 1/2 cup golden raisins
Preheat oven to 350ºF. Cover 2 baking sheets with parchment paper.
In a large bowl, combine the zucchini, eggs, coconut oil and vanilla extract, stirring until well mixed. Set aside. In a medium bowl, mix together flour, oats, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Add flour to zucchini mixture, stirring until just blended. Fold in the chocolate chips, walnuts, and golden raisins. Scoop dough in rounded tablespoon portions onto lined baking sheets. Bake at 350°F for 10 to 12 minutes or until the edges are golden brown, and the centers are set. Cool for 5 minutes on the baking sheets and then transfer to wire racks to cool completely. Cookies can be kept in an airtight container for up to 3 days.
Note: To accurately measure zucchini, first grate it, then press it in a colander or squeeze in kitchen or paper towels to remove as much water as possible.
Makes approximately 28 cookies
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