Zucchini Oatmeal Cookies

Zucchini Oatmeal Cookies

19

"These great-tasting cookies also have raisins and nuts! Pecans are really nice, but you can use whatever nut you like in these."
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Ingredients

servings 63 cals
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Original recipe yields 50 servings

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Nutrition

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 3.1 g
  • 5%
  • Carbs:
  • 8.6g
  • 3%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  2. In a large mixing bowl, cream together the shortening, vanilla, and honey. Beat in the egg until well blended. Combine the flour, baking soda, baking powder and salt; stir into the honey mixture. Stir in the rolled oats, zucchini, pecans and raisins. Drop by teaspoonfuls on greased cookie sheet, and flatten slightly using a fork.
  3. Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.

Reviews

19
  1. 24 Ratings

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Most helpful positive review

This was a soft, delicious cookie. Made a few changes; pressed the moisture out of the shredded zucchini with paper towels, added just a tad more flour and oats. Cookies remained high and very...

Most helpful critical review

these cookies were kind of hard to get off the sheet, might want to grease it really well...also was pretty flat and fell apart. i substituted chocolate chips for the nuts, and left everything e...

This was a soft, delicious cookie. Made a few changes; pressed the moisture out of the shredded zucchini with paper towels, added just a tad more flour and oats. Cookies remained high and very...

I used more zucchini and also added coconut with the raisins and pecans. Great!!!

these cookies were kind of hard to get off the sheet, might want to grease it really well...also was pretty flat and fell apart. i substituted chocolate chips for the nuts, and left everything e...

This is a good soft cookie, I added a couple of tbls more of oatmeal, because the texture was too soft. I did not flatten them as the recipe suggested, it baked up very nice, I did bake for a co...

This is a unique way to use extra zucchini. I made these to take camping and they were very good. I am keeping this one!

They were wonderful! I also added extra oats, flour and baking soda. I was temted to add cinnamon or nutmeg...next time!

My son loves these cookies SOOOOOOO much! and my daughter that HATES zucchini loves them too! I've given these to neighbors that have given me the zucchini and they can't believe they are made ...

My husband loved these! I would definately add nuts to them for my own personal taste...I did without the first time.

Sorry, but I didn't care for this one. These cookies had little to no flavor - something was missing. Also, the cookies came out completely flat and had to be scraped off the cookie sheet. I ...