Baked: Zucchini Oat Chocolate Chip Cookies

A great combination of some favorite ingredients.

Prep Time: 30 mins

Cook Time: 45 mins

Total Time: 75 mins

This recipe includes fertility superfoods such as:

Cinnamon, Nuts, Walnuts

Health and fertility benefits of Zucchini Oat Chocolate Chip Cookies

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Walnuts are low on the glycemic index. What’s more, they also lower the glycemic index of other foods that you eat in conjunction with these nuts. Any kind of nuts provide a healthy source of fat and a great way to encourage PCOS weight loss.

Ingredients

1 1/2 cups zucchini, chopped
1 large egg
1 cup oats
1 1/2 cups white flour
1/2 tsp baking soda
1/3 cup packed brown sugar
1 tsp cinnamon
1/2 cup sugar
1/4 tsp salt
1 2/3 cups chocolate chips
1 1/2 tsps vanilla extract
3/4 cup walnuts, chopped
1/2 cup butter

Instructions

1. In mixing bowl, whisk together flour, cinnamon, baking soda and salt for 20 seconds. Set aside.

2. Whip together butter, sugar and brown sugar until creamy. Mix in egg and vanilla. Add zucchini. Slowly add flour mixture.

3. Stir in oats, walnuts and chocolate chips (reserve 1/3 cup chocolate chips to press into top of dough balls before baking).

4. Shape into balls about 2 tablespoons and put on cookie sheet 2" apart. Use parchment paper if desired.

5. Bake 11-14 minutes until edges are lightly golden.

6. Cool on cookie sheet 2 minutes then transfer to wire rack to cool.

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