Oatmeal Zucchini Cookies

• servings: 24 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 1/2 cups of all-purpose flour

1 1/2 teaspoons of ground cinnamon

1/2 teaspoon of baking soda

1/2 cup of vegan margarine, softened

1/2 cup of granulated sugar

1 ripe banana, peeled

1 teaspoon of vanilla

1 3/4 cups of shredded zucchini

1 cup of quick oats

1 cup of chopped walnuts (optional)

1 cup of vegan semisweet chocolate chips (optional)

Directions

Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat or parchment paper.

Combine the flour, cinnamon, and baking soda in a small bowl.

In a large mixing bowl, beat the margarine and sugar until well combined. Add the banana and vanilla extract, mix well.

Add the zucchini and gradually mix in flour mixture. Stir in oats, nuts, and chocolate chips. Drop by tablespoons 2 inches apart onto prepared baking sheets.

Bake for 9 to 11 minutes or until they turn light golden brown around edges. Allow to cool completely.

Nutrition

• Calories: 161 kcal
• Total Fat: 9 g
• Saturated Fat: 3 g
• Unsaturated Fat: 5 g
• Trans Fat: 1 g
• Sodium: 54 mg
• Total Carbohydrate: 19 g
• Dietary Fiber: 2 g
• Total Sugars: 9 g
• Protein: 3 g