DAPHNE OZ'S ZUCCHINI OR SQUASH CHOCOLATE CHIP OATMEAL COOKIES

Daphne Oz's Zucchini or Squash Chocolate Chip Oatmeal Cookies image

Provided by @MakeItYours

Number Of Ingredients 1

1 cup shredded zucchini, yellow squash, butternut squash or sweet potato, 2 cups old-fashioned whole rolled oats, 1 cup almond flour, ¼ cup all-purpose or oat flour, ½ teaspoon baking soda, ½ teaspoon salt, ½ cup unsalted butter, softened, 1 cup granulate

Steps:

Place the shredded zucchini or squash on a dish towel and blot to soak up any surface liquid (no need to squeeze/wring)
In a medium bowl, whisk the oats, flours, baking soda, and salt
Beat the butter and sugar together in a separate bowl until lightened and creamy, about 2 minutes
Add the egg and beat another minute
Add the vanilla extract and maple syrup and beat another 30 seconds
Stir the zucchini or squash into the dry ingredients to evenly distribute, then add to the wet ingredients and beat until combined
Fold in the chocolate chips
Cover and refrigerate the dough for 2 to 4 hours
Preheat oven to 350˚F
Line a baking sheet with parchment paper
Roll 2 tablespoons of dough into a ball for each cookie, then arrange on the baking sheet 3 inches apart
Bake until golden brown and crisp on the edges, about 18 minutes
Let cool 5 minutes before removing to a wire rack to cool completely
Store in an airtight container at room temperature for 3 to 5 days