Zucchini Chocolate Chip Cookies

Ingredients

1 1/2 cup / 375 ml

quick oats

1 cup / 250 ml

all-purpose flour (or whole-wheat as preferred)

1 tsp / 5 ml

ground cinnamon

1/2 tsp / 2 ml

baking soda

3/4 cup / 175 ml

brown sugar

1/2 cup / 125 ml

milk

4 tbsp / 60 ml

Naturegg Simply Egg Whites, well shaken

1/4 cup / 50 ml

unsweetened applesauce

1/4 cup / 50 ml

vegetable oil

1 cup / 250 ml

finely shredded zucchini, squeezed dry on paper towel (see tip)

1 cup / 250 ml

dark chocolate chips

Directions

1. Preheat oven to 375°F (190°C).

2. Stir oats with flour, cinnamon and baking soda in a medium bowl; set aside.

3. Stir brown sugar with milk, egg whites, applesauce and oil until well blended in large bowl. Add dry ingredients; stir just until evenly combined. Fold in zucchini and chocolate chips until uniform.

4. Drop use a cookie scoop to drop spoonfuls of batter onto parchment paper-lined baking sheets, spacing 2-inches (5 cm) apart.

5. Bake for 12 minutes or until golden brown on the bottom and set. Cool for 5 minutes then transfer to a rack to cool completely.

Tips

1. Use the fine side of a box grater to grate 1 medium zucchini.

2. Store cookies in an airtight container for up to 2 days or freeze for up to 1 month.