Zucchini Oatmeal Cookies
Get ready to fall in love with Zucchini Oatmeal Cookies, a delightful twist on a classic treat that's as wholesome as it is delicious! These soft, chewy cookies feature the natural moisture and subtle sweetness of shredded zucchini, perfectly balanced with hearty rolled oats, warm cinnamon, and a touch of brown sugar. Whether you add raisins for a fruity burst or chocolate chips for a hint of indulgence, these cookies are a great way to sneak in veggies while satisfying your sweet tooth. Quick to prepare in just 15 minutes and ready to bake in under 12, they’re an ideal snack or dessert for busy days. Perfectly spiced and irresistibly tender, these zucchini cookies are sure to become a favorite for health-conscious families and cookie enthusiasts alike.
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Ingredients
- 0.5 cup (softened) Unsalted butter
- 0.75 cup (packed) Brown sugar
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup All-purpose flour
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Old-fashioned rolled oats
- 1 cup (shredded and squeezed to remove excess moisture) Zucchini
- 0.5 cup Raisins or chocolate chips (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Step 3
Beat in the egg and vanilla extract until well combined.
Step 4
In a separate bowl, whisk together the flour, ground cinnamon, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 6
Stir in the rolled oats until evenly incorporated.
Step 7
Fold in the shredded zucchini and raisins or chocolate chips, if using, ensuring the mixture is well combined.
Step 8
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Step 10
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 11
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
| Serving size | (757.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2326.0 |
| Total Fat 66.6g | 0% |
| Saturated Fat 31.8g | 0% |
| Polyunsaturated Fat 2.1g | |
| Cholesterol 343.5mg | 0% |
| Sodium 2804.2mg | 0% |
| Total Carbohydrate 411.5g | 0% |
| Dietary Fiber 21.0g | 0% |
| Total Sugars 227.9g | |
| Protein 38.6g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 307.5mg | 0% |
| Iron 14.0mg | 0% |
| Potassium 1791.5mg | 0% |
Source of Calories