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In the realm of baking, cookies hold a special place in our hearts. They evoke feelings of comfort, nostalgia, and delightful flavors that can transport us back to our childhood kitchens. But what if we told you that you could enjoy a classic cookie while sneaking in some extra nutrition? Enter the Crispy Zucchini Cookies! These delightful treats are not only a delicious option for dessert but also provide a fantastic way to incorporate vegetables into your diet without sacrificing taste. In this article, we will delve into the ingredients, preparation method, and unique aspects of making these delectable cookies.

Crispy Zucchini Cookies

Discover a delightful twist on your favorite treat with Crispy Zucchini Cookies! This tasty recipe not only satisfies your sweet cravings but also sneaks in nutritious zucchini, adding moisture and health benefits. Learn how to achieve the perfect balance of crispy edges and chewy centers with our step-by-step guide. Customize your cookies with mix-ins and enjoy a guilt-free dessert that kids and adults will love. Embrace healthy baking and enjoy these delicious cookies today!
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Ingredients
  

1 medium zucchini, grated and moisture squeezed out

1 cup all-purpose flour (or whole wheat flour for a healthier option)

1/2 cup rolled oats

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon nutmeg (optional)

1/2 cup coconut oil or unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate chips or nuts (optional)

Instructions
 

Preheat the Oven:

    Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

      Prepare the Zucchini:

        Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy cookies.

          Mix Dry Ingredients:

            In a large mixing bowl, whisk together the flour, rolled oats, brown sugar, granulated sugar, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.

              Combine Wet Ingredients:

                In another bowl, mix the melted coconut oil (or butter), egg, and vanilla extract until smooth.

                  Combine Everything:

                    Pour the wet ingredients into the dry ingredient mixture. Add the squeezed zucchini and stir until just combined. If using, fold in the chocolate chips or nuts.

                      Scoop the Dough:

                        Using a cookie scoop or tablespoon, drop rounded scoops of dough onto the prepared baking sheet, leaving enough space between cookies as they will spread slightly.

                          Bake:

                            Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the tops are set.

                              Cool:

                                Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your crispy zucchini cookies!

                                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | About 20 cookies