Spicy Zucchini Oatmeal Cookies

Spicy Zucchini Oatmeal Cookies In my efforts to use the abundance of zucchini in my garden I concocted this little cookie. I prefer my oatmeal cookies to have a little jazz, so if you are not a fan of ground cloves, they can be omitted. It’s a not too sweet cake-like cookie that is perfect with your cup of coffee or tea.

Ingredients

Original recipe yields 30 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 15 mins

    COOK : 15 mins

    TOTAL : 30 mins

    SERVING : 30

    YIELD : 2 1/2 dozen cookies

  • Preheat an oven to 350 degrees F (175 degrees C). Grease baking sheets.

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  • 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.

Per Serving: 86 calories; protein 1.3g; carbohydrates 12.8g; fat 3.5g; cholesterol 14.3mg; sodium 47.5mg.