Zucchini Oatmeal Cookies
We took our Classic Chewy Oatmeal Cookies recipes and made them even tastier with some garden-fresh zucchini. These cookies are chewy, moist, and perfect for summer! The pair perfectly with milk, coffee, and tea.
Prep Time10 minutes mins
Cook Time11 minutes mins
2 hours hrs
Total Time2 hours hrs 21 minutes mins
Course: Dessert
Cuisine: American
Keyword: oatmeal cookies, zucchini, zucchini cookies
Servings: 24 cookies
Calories: 146cal
Author: Amy Desrosiers
Cost: $6
large cookie sheet
stand mixer
large mixing bowl
- 1 stick unsalted butter
- 1 large egg
- 1/2 cup light brown sugar
- 1/4 cup granulated white sugar
- 1 tbsp vanilla extract
- 1 1/2 cups old fashioned oats
- 3/4 cup flour
- 1/2 tsp. cinnamon
- 1/2 tsp. baking soda
- 1/8 tsp. kosher salt
- 1/2 cup grated zucchini remove extra moisture
- 1/2 cup raisins
- 1 cup chocolate chips
Grate zucchini using a box grater. Remove excess moisture using paper towels. Squeeze until zucchini is not dripping wet. Too much liquid will ruin the cookie consistency; set aside.
In a stand mixer, add your butter, egg, extract, shredded zucchini, and both sugars.
Cream until well-combined (about 3-4 minutes). Add in your flour, oats, cinnamon, baking soda, and salt.
Mix over low-medium speed until dough is combined. Fold in chocolate chips and raisins.
Remove batter from stand mixer bowl, and scrape down sides. Add batter to a large plastic wrap sheet and roll.
Cover tightly and place roll of dough in the fridge for at least 2 hours. Dough must be chilled to bake up perfectly.
Once ready to bake, line a large baking sheet with parchment paper.
Preheat oven to 350 degrees Fahrenheit.
Scoop a tablespoon of batter onto a baking sheet and space cookies at least 2" apart.
Bake for 9-11 minutes. Cookies will be golden brown.
Allow to cookies to cool for at least 5 minutes before transferring them to a cooling rack.
Nutritional values may vary and are meant to be a guide.
To freeze cookie dough, scoop tablespoon sized balls of raw dough onto a baking sheet. Freeze until balls are solid. Add tablespoon dough balls into an air-tight freezer bag. Mark the bag with the recipe and instructions.
Bake for an additional 1-2 minutes if from frozen.
Cookies last up to 5 days in an air-tight container stored in a cool, dry place.
Serving: 1cookie | Calories: 146cal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 49mg | Potassium: 68mg | Fiber: 1g | Sugar: 12g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg