Ingredients
Scale
- 1/4 cup (1/2 stick) butter, softened
- 1/4 cup peanut butter
- 1/2 cup brown sugar
- 1 large egg
- 1 teaspoon real vanilla extract
- 1 1/2 cups shredded zucchini (1 medium)
- 1 cup quick oats
- 1 1/2 cups white whole wheat flour
- 1/4 cup quality dark cocoa powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup good quality semi sweet or dark chocolate chips
Instructions
- Preheat the oven to 350 and spray your cookie sheets with cooking spray.
- In a medium-large mixing bowl, cream together the butter, peanut butter, and brown sugar until fluffy and fully blended. Stir in the egg and vanilla, then the zucchini.
- Stir in the oats, flour, cinnamon, baking soda and salt until the dough is well mixed, then fold in the chips.
- Drop by spoonfuls onto a baking sheet, leaving about 2 inches between cookies and bake for 9 – 11 minutes. Cool the cookies on the cookie sheet for a couple minutes, then transfer to a rack or container. Store in a covered container.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2013, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.