Oatmeal Zucchini Cookies
Oatmeal zucchini cookies are chewy, homemade cookies filled with oats, cozy cinnamon, and shredded zucchini. They're great for after school snacking or your next holiday cookie tray!
Servings: 32 cookies
Calories: 124kcal
Ingredients
- ¾ cup (170 g) unsalted butter, room temperature
- ¾ cup (160 g) brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (135 g) finely shredded zucchini, measure before squeezing liquid out
- 3 cups (240 g) old fashioned oats
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add room temperature butter, granulated sugar, and brown sugar. With a hand mixer (or stand mixer), beat until creamed and fluffy, about a minute. Add egg and vanilla extract and beat until fluffy, about a minute.
- In a separate bowl, add dry ingredients: flour, baking soda, and salt. Whisk to combine. Add to butter mixture and stir to combine (do not overmix).
- After measuring zucchini, wrap in a few layers of paper towel or a kitchen towel, then squeeze firmly over the kitchen sink to remove excess moisture. Do not skip this step, excess moisture will make your cookies cakey and/or soggy.
- Add shredded zucchini and oats to dough and stir to incorporate.
- Scoop dough using a medium (1.5 tablespoon) cookie scoop or shape by hand into 1.5 inch balls. Place cookie dough balls 2 inches apart onto prepared baking sheet. Bake for about 12-14 minutes, or until lightly browned and set across the tops. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
Recommended Equipment
Notes
- How to measure zucchini: Measure 1 cup (135 grams) of finely grated zucchini, then squeeze liquid out (about 70 grams) before adding to the dough.
- Leftovers: Baked cookies will keep for up to 5 days in a tightly sealed container at room temperature. Cookies (and dough) can be frozen for up to 3 months in a freezer-safe container.
- Mix-ins: Feel free to add 1 cup of mix-ins to your dough, like chopped walnuts, chocolate chips, or raisins.
Nutrition Estimate
Serving: 1cookie | Calories: 124kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 75mg | Potassium: 55mg | Fiber: 1g | Sugar: 8g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg