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In recent years, there has been a significant shift toward healthy baking recipes that not only satisfy sweet cravings but also contribute to a balanced diet. As more people become health-conscious, the demand for nutritious alternatives to traditional baked goods has grown. This is where One-Pot Zucchini Cookies come into play. These cookies are a delicious and guilt-free option that allows you to enjoy the sweetness of cookies while benefiting from the nutritious properties of zucchini.

One-Pot Zucchini Cookies

Discover the joy of healthy baking with One-Pot Zucchini Cookies! This delightful recipe combines the moisture of zucchini with rolled oats and whole wheat flour for a nutritious treat that satisfies your sweet cravings. Enjoy the soft, chewy texture while benefiting from the vitamins, fiber, and healthy fats. Perfect for anyone looking to indulge guilt-free, these cookies can be customized with chocolate chips or nuts. Experience the deliciousness of healthy snacking!
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Ingredients
  

1 cup grated zucchini (approximately 1 medium zucchini)

1 cup rolled oats

1 cup whole wheat flour

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 cup unsweetened applesauce

1/4 cup coconut oil, melted

1 large egg

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

1/2 cup chopped nuts (such as walnuts or pecans, optional)

Instructions
 

Prep the Zucchini: Start by grating the zucchini using a box grater. If the zucchini is particularly watery, take a clean kitchen towel or cheesecloth and squeeze out the excess moisture. Set the drained zucchini aside.

    Combine Wet Ingredients: In a large mixing bowl (or for convenience, use a pot), mix together the melted coconut oil, unsweetened applesauce, packed brown sugar, granulated sugar, egg, and vanilla extract. Whisk until the mixture is smooth and all ingredients are thoroughly combined.

      Incorporate Zucchini: Carefully fold the grated zucchini into the wet ingredients, ensuring it is evenly distributed throughout the mixture.

        Mix Dry Ingredients: In a separate bowl, whisk together the rolled oats, whole wheat flour, baking powder, baking soda, ground cinnamon, and salt. Gradually add this dry mixture to the wet mixture, stirring gently until just combined; be careful not to overmix.

          Add Optional Mix-Ins: If you choose to use chocolate chips and/or nuts, fold them into the mixture now. The resulting batter will be thick and slightly sticky, but all ingredients should be well combined.

            Prep for Baking: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Alternatively, you can lightly grease the baking sheet with a bit of oil for easy removal of the cookies.

              Scoop the Cookies: Using a tablespoon or cookie scoop, drop rounded tablespoons of the cookie dough onto the prepared baking sheet. Make sure to leave about 2 inches of space between each cookie as they will spread during baking.

                Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies are ready when the edges are lightly golden and the centers appear set.

                  Cool: Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.

                    Enjoy: These cookies are delightful when served warm. Store any leftovers in an airtight container for up to a week. They complement a glass of milk or a hot cup of your favorite tea beautifully!

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 18 cookies

                        Presentation Tips: For an appealing touch, sprinkle the tops with a few extra chocolate chips or nuts before baking. Arrange the cookies on a decorative platter or in a cookie jar for serving!