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Zucchini-Oat Dark Chocolate Chip Cookies

Zucchini-Oat Dark Chocolate Chip Cookies
Makes:
48 cookies
Prep Time:
15
minutes
Total Time:
24
minutes

In this recipe:


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Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (1 medium)
  • 1 cup quick oats
  • 1 cup chopped nuts
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

Directions:

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

BAKE for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

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Nutrition Facts

Serving Size: 1/48 of recipe

Servings Per Recipe: 48 

  • Calories: 80
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 10mg (3% of DV)
  • Sodium: 30mg (1% of DV)
  • Carbohydrates: 11g (4% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 6g
  • Protein: 1g
  • Vitamin A: 2% of DV
  • Vitamin C: 2% of DV
  • Calcium: 0% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Zucchini-Oat Dark Chocolate Chip Cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 3/4 teaspoon vanilla extract
  • 1 1/2 cups shredded zucchini (1 medium)
  • 1 cup quick oats
  • 1 cup chopped nuts
  • 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels

 

Directions

PREHEAT oven to 350° F. Lightly grease baking sheets.

COMBINE flour, cinnamon and baking soda in small bowl. Beat butter, sugar in large mixer bowl until well combined. Add egg and vanilla extract, beat well. Add zucchini; gradually beat in flour mixture. Stir in oats, nuts and morsels. Drop by rounded teaspoon 2 inches apart onto prepared baking sheets.

BAKE for 9 to 11 minutes or until light golden brown around edges. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Store in tightly covered container at room temperature.

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