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zucchini-oatmeal-weed-cookies
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Zucchini Oatmeal Chocolate Chip Cookies With Weed

Chewy, Moist, Perfectly tasting oatmeal cookies made with zucchini that you can't taste!
Prep Time2 hours 15 minutes
Cook Time15 minutes
Course: Dessert
Keyword: (Cannabutter), chocolate cookies
Servings: 4 people
Author: Steph Van De Ven
Cost: 15 +/-

Equipment

  • Stand mixer
  • Hand mixer (choose which mixer you have)
  • Baking or Cookie Sheet
  • Parchment Paper
  • Whisk
  • Mixing Bowls
  • measuring cups and spoons
  • Grater

Ingredients

  • 1 cup shredded and blotted zucchini
  • 2 cups old fahioned rolled oats
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 cup cannabutter unsalted & ROOM TEMP!
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 lg egg room temp
  • 1 tbsp pure maple syrup
  • 2 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips

Instructions

  • Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is plenty. You need 1 cup (140g) of shredded, lightly blotted zucchini. 
  • Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  • Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened cannabutter and both sugars together on medium speed until creamy, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and mix on high until combined.
  • Add the dry ingredients and the zucchini to the wet ingredients, then mix on low speed until combined. With the mixer still running on low speed, beat in the chocolate chips. Cover and chill the dough in the refrigerator for at least 2 hours
  • Allow to sit at room temp for 30 minutes before shaping into cookies
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Scoop or roll cookie dough, a heaping 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides.