Soft and cakey, these delicious cookies combine the rich flavor of peanut butter with wholesome oats, and are made extra moist with the hidden addition of zucchini. A delightful and nutritious twist on a classic treat!
Ingredients
- 2 cups quick-cooking oats
- 1.5 cups whole wheat flour
- 1 cup brown sugar
- 1 teaspoon ground cinnamon
- 0.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.67 cups peanut butter
- 0.5 cups margarine
- 1 large egg
- 1 small zucchini , peeled and shredded
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
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 zucchini and mix thoroughly.
-
3
Drop spoonfuls of cookie dough onto ungreased cookie sheets.
-
4
Bake in the preheated oven until edges are lightly browned, about 12 minutes. Cool for 3 minutes before transferring to wire racks.
Nutrition Facts
Per serving
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