Zucchini Nut Cookies
Soft, chewy, and packed with wholesome goodness, these Zucchini Nut Cookies are a delightful twist on classic oatmeal cookies! Perfect for using up fresh zucchini, this recipe combines the natural moisture of grated zucchini with the nutty crunch of chopped walnuts or pecans, creating a perfectly balanced bite. Warm cinnamon and nutmeg add cozy spice, while optional raisins or chocolate chips offer a pop of sweetness. With hearty oats as a base, these cookies are not only delicious but also satisfyingly textured. Ready in just 30 minutes, they’re ideal for a midweek treat or a unique addition to your cookie rotation. Whether enjoyed fresh out of the oven or stored for later, these cookies are sure to become a new favorite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.5 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup zucchini, grated
- 0.75 cup chopped nuts (e.g., walnuts or pecans)
- 1 cup old-fashioned oats
- 0.5 cup raisins or chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Fold in the grated zucchini, making sure it is evenly distributed throughout the wet ingredients.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats, chopped nuts, and optional raisins or chocolate chips, if using.
Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition Facts
Calories |
3791 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.8 g | 219% | |
| Saturated Fat | 69.9 g | 350% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 528.5 g | 192% | |
| Dietary Fiber | 27.6 g | 99% | |
| Total Sugars | 265.4 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 394 mg | 30% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 2499 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
