Zucchini Wheat Germ Cookies
Sweet, wholesome, and packed with nutrients, Zucchini Wheat Germ Cookies are the perfect fusion of indulgence and healthy snacking. These unique cookies combine the nutty richness of wheat germ with the moisture of freshly grated zucchini, while rolled oats and whole wheat flour add even more fiber to every bite. A touch of cinnamon provides a warm, spiced flavor, while optional mix-ins like walnuts, raisins, or chocolate chips let you customize each batch to suit your cravings. Ideal for busy families or anyone seeking a nutritious treat, these cookies require minimal prep and are ready in just 12 minutes. Perfect for lunchboxes, afternoon snacks, or post-workout energy boosts, Zucchini Wheat Germ Cookies are a delightful way to turn wholesome ingredients into a guilt-free dessert.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 0.5 cup Wheat germ
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 0.5 cup Unsalted butter, softened
- 0.5 cup Brown sugar, packed
- 0.25 cup Granulated sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Zucchini, grated
- 0.5 cup Rolled oats
- 0.5 cup Chopped walnuts (optional)
- 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-sized bowl, whisk together the all-purpose flour, whole wheat flour, wheat germ, baking soda, salt, and ground cinnamon. Set aside.
In a large bowl, using a hand mixer or stand mixer, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the creamed mixture and beat until well combined.
Gently squeeze the grated zucchini in a clean kitchen towel or paper towels to remove excess moisture, then fold the zucchini into the wet mixture.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the rolled oats, chopped walnuts, and raisins or chocolate chips, if using.
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.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 426.7 g | 155% | |
| Dietary Fiber | 34.9 g | 125% | |
| Total Sugars | 217.9 g | ||
| Protein | 67.1 g | 134% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 357 mg | 27% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2877 mg | 61% | |
*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.
