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! They pair perfectly with milk, coffee, and tea.
If you love a delicious oatmeal cookie with raisins, and chocolate chips- this recipe is for you! We added freshly grated zucchini to this classic cookie which also freezes well.
Bake up a batch today and you will get 24 perfectly-sized cookies that are golden-brown, chewy perfection.
The best part of these cookies is that the zucchini provides the perfect flavor and is not at all overpowering. It can easily be omitted, but it makes these cookies incredible!
Easy way to grate zucchini
If you do not have a box grater, you can also add small chunks of zucchini (peel on) to a food processor to pulse it. You just need the zucchini to be chopped or grated into tiny shreds so either way will work.
Do I need to squeeze out zucchini juice?
For these zucchini cookies, you do have to remove the excess liquid from the zucchini. If you do not remove the excess juices (zucchini is very juicy) it will ruin the consistency of the dough and the cookie will not bake up correctly.
The easiest way to remove excess moisture from zucchini is to place it over a colander and gently press it will clean paper towels to squeeze out the extra juices.
Can I skip the raisins or chocolate?
If you do not like chocolate chips or raisins, you can skip adding one or the other. Personally, I think they are what “makes” these cookies even tastier. The cookie edges bake up to a golden-brown chewiness and are just so yummy!!!
Why do I need to refrigerate this dough?
This cookie dough needs to be chilled to be able to form it. If you do not chill it, the cookie dough will be thinner and sticky (it will not hold its shape or bake up good. By chilling it, the dough will make the perfect tablespoon scoop.
More zucchini baked goods
Paleo Chocolate Zucchini Bread
Zucchini Oatmeal Cookies
- 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.
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