Best 2 Daphne Ozs Zucchini Or Squash Chocolate Chip Oatmeal Cookies Recipes
Indulge in the wholesome goodness of zucchini or squash chocolate chip oatmeal cookies, a delightful treat that combines the goodness of vegetables with the comforting flavors of classic oatmeal cookies. These cookies are not only a delicious snack but also pack a nutritious punch with the addition of zucchini or squash, providing a hidden serving of vegetables without compromising on taste. The recipe offers two variations, one featuring zucchini and the other using squash, ensuring everyone can enjoy this delectable treat. Additionally, the article includes a gluten-free alternative for those with dietary restrictions, ensuring everyone can savor the goodness of these cookies. Get ready to elevate your cookie game with this unique and flavorful recipe that promises to satisfy your sweet cravings while nourishing your body.
Check out the recipes below so you can choose the best recipe for yourself!
DAPHNE OZ'S CHOCOLATE CHIP AND COCONUT OATMEAL COOKIES RECIPE
Provided by Bailey1_
Number Of Ingredients 16
Steps:
- Combine coconut oil and butter in a large bowl and beat until creamy. Add granulated sugar and brown sugar and continue beating until well combined. Beat in eggs and vanilla. Mix salt, baking soda, baking powder and flours together and add to the wet mixture in four parts. Gently stir in the oats and coconut with your hands or a wooden spoon to moisten all the ingredients, then fold in chocolate chips and walnuts. To Freeze: Roll batter into a log (2-3 inches in diameter) and wrap in parchment paper, then saran wrap, then tin foil and freeze. Bake 1/2 inch thick slices of the batter on a lined or buttered baking sheet at 350 degrees for 8 to 10 minutes. If skipping the freezing phase, roll 1 tablespoon of the batter between your palms to form balls, place on baking sheet and press down to flatten slightly; bake at 350 degrees for 8 to 10 minutes until middle is just slightly wet. Take out of oven and allow to sit for 1-2 minutes. Enjoy!
ZUCCHINI CHOCOLATE CHIP COOKIES
I love using zucchini in the summertime. This recipe reminds me of a zucchini bread my aunt makes, but I wanted to make cookies for a family get-together because they would be easier to grab and eat. These taste better if you make them the day before. -Melissa Obernesser, Oriskany, New York
Provided by Taste of Home
Categories Desserts
Time 27m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flours, cinnamon, baking soda and salt; gradually beat into creamed mixture. Stir in remaining ingredients., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges start to brown, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store between pieces of waxed paper in an airtight container.
Nutrition Facts : Calories 79 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 27mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Use a combination of zucchini and squash: This will give the cookies a more complex flavor and texture.
- Grate the zucchini and squash finely: This will help them blend into the cookies more easily.
- Don't overmix the batter: Overmixing can make the cookies tough.
- Bake the cookies until they are just set: Overbaking will make them dry.
- Let the cookies cool completely before serving: This will help them firm up.
Conclusion:
These zucchini or squash chocolate chip oatmeal cookies are a delicious and healthy way to enjoy your favorite comfort food. They are packed with nutrients, and they are also gluten-free and dairy-free. So, whether you are looking for a healthier alternative to traditional chocolate chip cookies or you are just looking for a new and delicious recipe to try, these cookies are sure to please.
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