Zucchini Oatmeal Cookies - Kitchen Cat
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★ Kitchen Cat ★ Zucchini Oatmeal Cookies Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Margarine
1 c : Zucchini; Grated
1/4 ts : Ground Cloves
1/2 ts : Ground Nutmeg
1/4 ts : Salt
1 : Egg
3/4 c : Honey
2 c : Whole Wheat Flour
1 c : Dates; Chopped, or Raisins
1 ts : Baking Soda
1 ts : Ground Cinnamon
1 c : Rolled Oats
Keto Zucchini Chocolate Chip Cookies! Tender and delicious.
Sweet and tender, these Keto Zucchini Cookies are packed full of pecans and chocolate chips. Grain free and sugar free, it’s a healthy snack posing as a decadent dessert!
Ingredients:
1 medium-small zucchini about 175g
1/2 tsp salt divided
1 cup flaked coconut
3/4 cup sliced almonds
1 cup almond flour
2 tbsp coconut flour
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 cup butter softened
3/4 cup Swerve Brown lightly packed
1 large egg room temperature
1/2 tsp vanilla extract
1/3 cup dark chocolate chips, sugar-free
1/4 cup chopped walnuts or pecans
See the full instructions:
Easy Oatmeal Cookies, Oil Free/Whole Food/ Refined Sugar Free
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In this video I show you how to make these delicious oil free, sugar free oatmeal cookies by Chef AJ. I lost 40 lbs in 11 months when I switched to a high starch, low fat plant based diet. I read the book The Starch Solution by Dr. John Mcdougall and it has forever changed my life. Not only did I lose 40 lbs but I also got rid of cystic acne, bad blood pressure, prediabetes, and bad cholesterol. I also had many female health issues going on that completely reversed after eating this way. Im sharing my journey and how I did it.
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Sweet Fall Treats: Maple Walnut Oatmeal Cookies and Zucchini Bread
Today you are joining me for a Fall Sweets Video. So coming on in and spend some time with me in my kitchen.
Please note that the FPW community guidelines is to be a positive light and encouragement.
Please be kind in the comments and know that any negativity is deleted and not addressed.
Maple Walnut Oatmeal Cookies
1.5 cups sugar
1/2 cuo brown sugar
1 cup butter
2 large eggs
1.5 tsp maple flavoring
1.5 cups ap flour
1 tsp baking soda
3 cups oats
1 cup chopped walnuts
Assemble per video instructions
Bake at 350 for 13 minutes
Zucchini Bread
3 eggs beaten
1 c oil
1 3/4 cup sugar
2 c fresh shredded zucchini
2tsp vanilla
3 c ap flour
1tsp baking soda
1 tsp salt
1 Tbls cinnamon
1/2 tsp baking powder
1/2 cup chopped nuts
Assemble per video instructions
Bake at 350 for 1 hour
Makes 2 loaves
Please note that the FPW community guidelines is to be a positive light and encouragement.
Please be kind in the comments and know that any negativity is deleted and not addressed.
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2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie！
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Healthy Breakfast Cookies: Easy Portable Breakfast Recipes! - Mind Over Munch!
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Enjoy these easy breakfast cookies for a healthy on-the-go breakfast option! Pumpkin Pie, Carrot Cake and Chocolate Peanut Butter, thanks to Laura Fuentes from Momables!
RECIPES from this video:
► PUMPKIN PIE BREAKFAST COOKIE
Yields: 12 cookies
Ingredients:
1/2 cup pumpkin puree
1/2 cup natural peanut butter, or nut free
1/4 cup honey
1 tablespoon vanilla
1 1/4 cup quick oats
2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
Procedure:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the pumpkin, peanut butter, honey, and vanilla.
3. To the pumpkin peanut butter mixture add the oats, pumpkin pie spice, and baking soda.
4. Stir the oat mixture into the pumpkin mixture until combined.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place the cookie sheet in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.
► CARROT CAKE BREAKFAST COOKIE RECIPE
Yield: 12 cookies
Ingredients:
1/2 cup mashed banana, about 1 large
1/2 cup natural peanut butter, or nut free
1/4 cup honey
1 tablespoon vanilla
1 1/4 cup quick oats
2 teaspoons ground cinnamon
¼ teaspoon nutmeg, optional
¼ teaspoon ground cloves, optional
1/2 teaspoon baking soda
1/2 cup finely grated carrot, about 1 large
1/3 cup chopped walnuts
1/4 cup raisins
Procedure:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
3. To the banana and peanut butter mixture add the oats, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Add in the grated carrot, walnuts, and raisins, stir to combine.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place in the preheated oven and bake for 15 minutes. Remove from oven and allow cookies to cool down.
7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.
► CHOCOLATE PEANUT BUTTER BREAKFAST COOKIE RECIPE
Yield: 12 servings
Ingredients:
1/2 cup mashed banana, about 1 large
1/2 cup chunky peanut butter, or nut free
1/4 cup honey
1 teaspoon liquid stevia
1 tablespoon vanilla
2 tablespoons water
1 1/4 cup quick oats
1/2 teaspoon baking soda
1/3 cup cocoa powder
Procedure:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the banana, peanut butter, honey, stevia, vanilla, and water.
3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder.
4. Stir the oat mixture into the banana mixture until combined.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Using your hands, flatten, and spread each mound of dough shaped like a cookie.
6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.
7. Store in an airtight container or resealable plastic bag for up to 3 days or freeze for up to 2 months. Thaw before serving.
STUFF from this video:
► 1.5 T COOKIE SCOOP:
► BROWN PARCHMENT SHEETS:
► CHEESE GRATER W/ RED STORAGE CONTAINER:
LEMON POPPY SEED BREAKFAST MUFFINS:
APPLE CHEDDAR SAUSAGE BREAKFAST MUFFINS:
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