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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, ground cinnamon, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Stir in the rolled oats until evenly incorporated.
Fold in the shredded zucchini and raisins or chocolate chips, if using, ensuring the mixture is well combined.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of 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 lightly golden and the centers are set.
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.
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
Calories |
2326 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 344 mg | 114% | |
| Sodium | 2804 mg | 122% | |
| Total Carbohydrate | 411.5 g | 150% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 227.9 g | ||
| Protein | 38.6 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 308 mg | 24% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1792 mg | 38% | |
*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.
