Zucchini Oatmeal Cookies
If you’re looking for a delicious and wholesome way to enjoy cookies, Zucchini Oatmeal Cookies are the perfect choice. These cookies combine the heartiness of oats with the moisture of zucchini, creating a treat that’s both satisfying and packed with nutrients. With their soft, chewy texture, crisp edges, and subtle sweetness, they’re a great addition to any snack lineup or lunchbox. And they are studded with chocolate chips and optional pecans, making them the ultimate cookie.
Think Oatmeal Chocolate Chip Cookie meets Zucchini Bread, and has a delicious baby.
Why You’ll Love Zucchini Oatmeal Cookies
We love zucchini around here, from Beef Stuffed Zucchini Boats to Zucchini Brownies! Baking with zucchini is so much fun, and we have been going a little crazy over here using up all the garden zucchini we have, making these Zucchini Cookies with Cream Cheese Frosting and lots and lots of Zucchini Chocolate Chip Muffins! But since oatmeal cookies are one of my favorite treats, I knew I had to make some with zucchini.
- Nutritious and Delicious: These cookies are packed with oats and zucchini, offering a good dose of fiber and vitamins.
- Customizable: You can easily add your favorite mix-ins to tailor the cookies to your taste preferences. Like adding in some chopped pecans, or chocolate chunks, or walnuts.
- Moist and Chewy: The zucchini ensures these cookies stay moist and tender, avoiding the dryness that can come with some oatmeal cookies. And they have crispy edges.
- Simple to Make: With straightforward ingredients and easy instructions, these cookies come together quickly.
What You Need for Zucchini Oatmeal Cookies
This recipe makes about 30 cookies using a 1 inch cookie scoop.
- 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
- Optional: 1 cup raisins, 1/2 cup nuts (or a mix of the two)
How to Make Oatmeal Zucchini Cookies
- 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 raisins, chocolate chips, or nuts.
- 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.
- 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.
Variations and Mix-In Options
- Nutty Twist: Add 1/2 cup chopped walnuts or pecans for added crunch and flavor.
- Chocolate Delight: Incorporate 1/2 cup mini chocolate chips for a richer treat.
- Fruit Fusion: Stir in 1/2 cup dried cranberries or raisins for a fruity touch.
For me, I like oatmeal chocolate chip cookies, so I started there, and then wanted a more earthy and crunchy addition, so added chopped pecans. They were amazing and no one complained one bit about nuts in their cookies.
Tips and Tricks
- Grate fine: If you have picky eaters, or don’t like the zucchini to be visible in your cookies, then be sure to grate them fine. I use a basic box grater or rotary grater, with a normal size grate. But you can use a much finer grate if you would like.
- Squeeze Out Excess Moisture: Make sure to squeeze out as much moisture from the zucchini as possible to prevent the cookies from becoming too soggy.
- Uniform Size: Use a cookie scoop to ensure evenly sized cookies that bake consistently.
- Chill the Dough: For thicker cookies, chill the dough in the refrigerator for 30 minutes before baking.
- Reshape While Hot: If your cookies come out odd shaped because they spread a little, then simply take a round cookie cutter or biscuit cutter, place it over the cookie, and swirl it around while the cookies are still hot, on the tray. This will help reshape them and make them perfectly round and pretty. The crisp edges will still be crisp, but your cookies will look better.
Freezing and Storage Instructions
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the refrigerator for up to a week.
- Freezing: To freeze, let the cookies cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a freezer-safe bag or container. They can be frozen for up to 3 months. To thaw, let them sit at room temperature.
Serving Suggestions
- Snack Time: Enjoy these cookies as a nutritious snack or a quick breakfast option.
- Lunchbox Treat: Pack them in lunchboxes for a wholesome and satisfying treat. Pair with some of these Lunchbox Ideas!
- With Tea or Coffee: Serve with a cup of tea or coffee for a delightful afternoon break.
Zucchini Oatmeal Cookies offer a fantastic way to enjoy a classic treat with a healthy twist. Packed with oats and zucchini, these cookies are moist, chewy, and customizable to suit your taste. Whether you’re looking for a nutritious snack or a sweet addition to your lunchbox, these cookies are sure to be a hit with everyone who tries them!
Other Zucchini Recipes
- Zucchini Chocolate Chip Muffins
- Baked Zucchini Bites
- Carrot Zucchini Muffins
- Spicy Sausage and Zucchini Skillet Ziti
- Zucchini Casserole
Zucchini Oatmeal Cookies
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
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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