Description
Fluffy bites studded with grated zucchini and plump raisins offer a moist texture and sweet aroma. Whole wheat flour and oats give each cookie a nutty chew, while warm spices and honey add a comforting morning hug.
Ingredients
- 1 cup rolled oats
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1/4 cup melted coconut oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl whisk together oats, flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl combine brown sugar, honey, melted coconut oil, eggs, and vanilla until smooth.
- Stir the grated zucchini into the wet ingredients until evenly distributed.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Fold in the raisins and chopped walnuts.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12 to 15 minutes or until the cookies are golden brown and set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a nut-free version omit walnuts or substitute sunflower seeds.
- Press extra zucchini between paper towels to remove excess moisture.
- Store in an airtight container at room temperature for up to three days.
- These cookies freeze well for up to one month.