Skinny Chocolate Chip Zucchini Oat Cookies ~ #OXOGoodCookie
Today I’m partnering with Oxo for their Bake a Difference event and Cookies for Kids’ Cancer. During the entire month of September, Oxo will be donating $100 for each blog post dedicated to the campaign.
If baking cookies means making a difference…count me in!
I wanted to contribute a cookie that was not only tasty, but healthy too. Since there’s an abundance of zucchini lingering around this time of year, I decided to go with skinny chocolate chip zucchini oat cookies.
They look like cookies, but they taste like a cross between a soft, chewy granola bar and crunchy trail mix.
The outer layer of the cookie is made up of crunchy, caramelized oats, while the inner layer is uber moist and full of mini chocolate chips and plump golden raisins.
These cookies are butter free. What? No buttah! I know. It’s very rare that I don’t incorporate butter into my cookie recipes, but you won’t miss it in these cookies–I promise!
The secret ingredient in these cookies is apple butter. It boosts the flavor, adds moisture, and keeps the cookies lower in calories and fat. The grated zucchini creates a moist, gooey center, and I added a dash of cinnamon for warmth.
Would you like to join me in the Bake a Difference event and Cookies for Kids’ Cancer?
Here’s how: For every specially marked item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer. (Look for specially marked OXO products at participating retailers.)
- 1 cup white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ teaspoon ground cinnamon
- ¼ cup apple butter
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup grated zucchini
- 2 cups old fashioned oats
- ½ cup golden raisins
- ½ cup mini chocolate chips
- Preheat the oven to 350 degrees F. Line a baking sheet with a silicone mat or parchment paper.
- In a medium-size bowl, whisk together flour, baking soda, kosher salt, and cinnamon. Set aside.
- In a large bowl, add apple butter and brown sugar; mix until the brown sugar melts into the apple butter and the mixture becomes smooth. Whisk in the egg and vanilla. Add the grated zucchini and whisk to combine.
- Using a rubber spatula, slowly stir in the flour mixture until just combined. Fold in the oats, golden raisins, and chocolate chips.
- Scoop the dough using a 1-tablespoon cookie scoop onto your prepared pan, spacing the cookies 3 inches apart. Bake for 11-12 minutes, or until the edges are slightly golden brown. Allow the cookies to rest on the pan for 3-5 minutes before transferring to a wire rack to cool completely.
- ***Note: I prefer to bake my cookies one pan at a time to ensure that the cookies bake evenly.
In 2013, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.