Zucchini Oatmeal Cookies
Zucchini Oatmeal Chocolate Chip Cookies, a delightful and tender oatmeal cookie made moist and wholesome with zucchini, and studded with chocolate chips and pecan pieces (optional), these cookies are crisp on the outside and soft and chewy on the inside.
Servings: 30
Calories: 138kcal
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup shredded zucchini about 1 medium zucchini, squeezed to remove excess moisture
Oats and Mix-Ins:
- 2 cups old-fashioned oats
- 1 cup chocolate Chips
- 1/2 cup Nuts Pecans, Walnuts, or add in Raisins, chocolate chips etc. (optional)
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Zucchini:
- Grate the zucchini using a box grater. If it’s very watery, gently squeeze out excess moisture with a clean kitchen towel or cheesecloth.
Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Cream the Butter and Sugars:
- In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the Egg and Vanilla:
- Beat in the egg and vanilla extract until well combined.
Incorporate Zucchini:
- Stir in the shredded zucchini until evenly distributed in the mixture.
Combine with Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Add Oats and Mix-Ins:
- Fold in the oats and any optional mix-ins like pecans, chocolate chips, or raisins.
Scoop the Dough:
- Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This recipe makes about 30 cookies
Bake the Cookies:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look set.
Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Reshape cookies with method mentioned above if needed, before they cool.
Nutrition
Calories: 138kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 65mg | Potassium: 67mg | Fiber: 1g | Sugar: 11g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg