Oatmeal Zucchini Cookies
INGREDIENTS
- 1 Egg
- 1/2 Cup Avocado Oil
- 10 1 Cup Coconut Sugar
- 1 Cup Gluten Free Flour
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg
- 1/4 tsp Baking Soda
- 1/4 tsp Salt
- 11/4 Cups Oatmeal
- 1 Cug Grated Zucchini
- 1/2 Cup Mix-Ins (Chocolate Chips, Raisins, Craisins, Pumpkin Seeds, Etc.
Instructions
- 1 Preheat Oven to 350 Degrees.
- 2
Beat Egg. Oil, and Sugar Together.- 3
In a Separate Bowl, Mix the Flour, Cinnamon, Nutmeg, Baking Soda, and Salt.- 4
Mix the Dry Ingredients Into the Wet Ingredients.- 5
Mix in the Oatmeal and Zucchini Until Fully Combined.- 6
Fold in the Mixins of Your Choice.- 7
Scoop Onto a Cookie Sheet (Ungreased) and Keep About 2 Inches Apart.- 8
Bake for 12 Minutes, or Until Golden Brown.- 9
let Cool for 5 Minutes on the Pan, Then Let Cool for at Least 10 Minutes on a Cooling Rack. Enjoy!Note- Use Golden Monkfruit in Place of Coconut Sugar to Keep This Diabetic Friendly.
- Use Sugar Free Chocolate Chips to Keep This Diabetic Friendly.
- Can Sub Olive Oil for Avocado Oil.
- Use Organic Oatmeal to Reduce Pesticide Exposure.
- Use a 1:1 Gluten Free Flour Mixture (I Like Bob’s Red Mill) or Add 3/8 Teaspoon Xanthum Gum to Regular Gluten Free Flour.
- 2