Instan Cinnamon Oatmeal Cookies Recipe Recipe For Zucchini

SPICY ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Stir together the flour, baking soda, cinnamon, and cloves in a bowl; set aside. Beat the butter and brown sugar with an electric mixer in a large bowl until creamy. Add the egg and the vanilla extract. Mix in the flour mixture and oats until just incorporated.
• Wring the zucchini in a clean towel to remove any excess moisture. Stir the zucchini and raisins into the dough; mixing just enough to evenly combine. Drop batter by rounded teaspoonfuls 2-inches apart onto the prepared baking sheets. Bake for 14 to 16 minutes or until the bottom edges turn golden brown.

CINNAMON OATMEAL ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
• Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

ZUCCHINI OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• 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.
• Bake 10 to 12 minutes in the preheated oven, until browned. Remove from cookie sheets to cool on a wire rack.

INSTANT POT® ZUCCHINI STEEL CUT OATMEAL

Steps:

• Melt coconut oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add oats and toast until they are starting to brown, 2 to 3 minutes. Turn off Saute function. Add water, almond milk, zucchini, cinnamon, nutmeg, and salt. Stir lightly.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Stir in maple syrup and vanilla extract.
• Divide oatmeal evenly between 4 bowls. Top each bowl with 1 tablespoon walnuts.

REBECCA'S INSTANT CINNAMON OATMEAL

Steps:

• Blend oats in a blender until powdery; transfer to a large bowl. Add wheat germ, brown sugar, milk powder, and cinnamon; stir until evenly distributed. Spoon 5 tablespoons oat mixture into 17 individual sandwich bags.

HEALTHIER ZUCCHINI OATMEAL COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper or silicone liner.
• In a large bowl whisk together flour, oats, baking soda, cinnamon and salt; set aside.
• In a separate large bowl, mix together mashed banana, shredded zucchini, honey, coconut oil and vanilla extract until well combined.
• Add wet ingredients to dry ingredients and mix until just combined.
• Fold in chocolate chips. The dough will be a little sticky.
• Drop large spoonfuls on prepared baking sheet and slightly flatten each cookie with the palm of your hand or back of a spoon.
• Bake for 13-16 minutes or until cookies start to turn golden brown on the edges.
• Allow to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.