From the Redleaf Kitchen: Zucchini-Oatmeal Cookies

Happy National Nutrition Month!

Good nutrition is important year round, but this month is a great time of year for a little reminder to eat healthy. After spending all winter cooped up and all of the holidays eating treats and comfort food it is time to get back to treating our bodies right. This month is a great time to introduce and reinforce healthy habits in children as well. As an early childhood professional you play an important role in helping children establish nutritious eating habits for life. You serve as a role model of healthy habits and provide them the information they need to begin understanding how to live a healthy life.

Helping children learn healthy eating habits should be fun and tasty for everyone involved, so we wanted to share this veggie packed treat to get you started . . .

zucchini oatmeal cookies

Zucchini-Oatmeal Cookies

From the Early Sprouts Cookbook

Whole grain flour and oats, canola oil, and zucchini make these cookies a healthy variation of a favorite snack. 

Ingredients

1 1/4 cups white whole wheat flour or whole wheat pastry flour

2 cups rolled oats

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 cup canola oil

2 Tablespoons low-fat plain yogurt

1 cup brown sugar

2 large eggs

2 1/2 teaspoons vanilla extract

1 1/2 cups shredded zucchini

3/4 cup dried cranberries (optional)

Nonstick cooking spray

Procedure

1. Preheat oven to 375 degrees F.

2. In large bowl, combine flour, oats, baking powder, baking soda, and cinnamon. Stir until evenly combined.

3. In medium bowl, combine oil, yogurt, brown sugar, eggs, and vanilla. Whisk until well combined. Then gently fold in shredded zucchini.

4. Create well in middle of dry ingredients and slowly add wet ingredients. Stir until evenly combined. If using, gently fold in dried cranberries.

5. Lightly coat cookie sheets with cooking spray.

6. Drop dough onto cookie sheets, using teaspoon. Space cookies about 2 inches apart, making 20 cookies.

7. Bake 10-12 minutes or until golden brown.

8. Allow to cool and enjoy.

Yield: 20 cookies

Nutrition information

Serving size: 1 cookie

Per serving: 150 calories, 4 g total fat, 0 g saturated fat, 20 mg cholesterol, 27 g carbohydrates, 2 g fiber, 14 g sugars, 3 g protein, and 30 mg sodium

Fun fact: The word cookie comes from an old Dutch word meaning “little cake”

Enjoy your delicious and nutritious cookies!

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One Response to From the Redleaf Kitchen: Zucchini-Oatmeal Cookies

  1. Pingback: Teaching healthy habits to young children: A joint effort | Redleaf Press Blog

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