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Soft, cakey cookies with a mild peanut butter flavor and hidden zucchini for a good-for-you twist.
Ingredients
- 2 cups quick-cooking oats
- 1 ½ cups whole wheat flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 2/3 cup peanut butter
- ½ cup margarine
- 1 egg
- 1 small zucchini, peeled and shredded
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Combine oats, whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Stir in peanut butter, margarine, and egg. Add shredded zucchini and mix thoroughly.
Step 3
Drop spoonfuls of cookie dough onto ungreased cookie sheets.
Step 4
Bake in the preheated oven until edges are lightly browned, about 12 minutes. Cool for 3 minutes before transferring to wire racks.
Cook’s Note:
Substitute butter for margarine if preferred.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 165 | |
| % Daily Value * | |
| Total Fat8g | 10% |
| Saturated Fat2g | 8% |
| Cholesterol8mg | 3% |
| Sodium120mg | 5% |
| Total Carbohydrate21g | 8% |
| Dietary Fiber2g | 8% |
| Total Sugars10g | |
| Protein4g | |
| Vitamin C1mg | 4% |
| Calcium27mg | 2% |
| Iron1mg | 5% |
| Potassium132mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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