Zucchini Oatmeal Cookies
An old fashioned cookie made with wholesome oats, fresh zucchini, rich chocolate chips and walnuts, plus sweet cinnamon. They are soft and cake-like yet hearty and chewy all at once.
Servings: 24 cookies
Ingredients
- 1 1/4 cups (176g) all-purpose flour (scoop and level to measure)
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 10 Tbsp (141g) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups (136g) rolled oats*
- 1 cup (128g) shredded fresh zucchini, wrapped in paper towels and excess moisture squeezed out (to 114g)
- 1 cup (170g) semi-sweet chocolate chips
- 2/3 cup (68g) walnuts, chopped into small bits
Instructions
- Preheat oven to 350 degrees. Line two 18 by 13-inch baking sheets with parchment paper.
- In a medium mixing bowl whisk together flour, cinnamon, baking soda and salt. Set aside.
- In a separate large mixing bowl using an electric hand mixer (or in the bowl of an electric stand mixer fitted with the paddle attachment) cream together butter, granulated sugar and brown sugar until creamy, about 1 minute on medium speed.
- Mix in egg and vanilla until combined. Scrape down bowl.
- Add flour mixture to butter mixture and blend until combined. Scrape down bowl.
- Pour in oats and add zucchini, mix until blended.
- Mix or fold in chocolate chips and walnuts.
- Using a medium cookie dough scoop, scoop dough out about 2 Tbsp at a time (near 40g or a golf ball size) and drop onto prepared baking sheets.
- Bake one sheet at a time in preheated oven until edges are golden brown and set but centers are still slightly under-baked and puffy (they'll continue to heat through a bit once removed from oven), about 12 to 15 minutes. Cool on baking sheet 5 minutes then transfer to a wire rack to cool completely.
- Store cookies in the fridge for longer shelf life (about 5 to 6 days). Enjoy cold or bring to room temperature whichever you prefer.
Notes
*Type of oats to use: This is rolled old fashioned oats. Quick oats would work too for a softer more muffin like cookie.
Less sugar: Sugar can be reduced to 1/3 cup granulated sugar and 1/3 cup brown sugar if you'd like them a bit less sweet.
Mix-ins: In place of chocolate chips try dried raisins or cranberries.
Spices: For a more spiced cookie add 1/4 tsp nutmeg and 1/4 tsp ginger along with the cinnamon.
Gluten Free Zucchini Oat Cookies: I have also made these gluten free. Use King Arthur Gluten Free Measure for Measure Flour, gluten free oats, gluten free chocolate chips and ensure other ingredients are packaged in a gluten free facility.
Note that they are more tender so you may want to consider including 1/4 tsp xanthan gum as well. Flatten cookie dough balls slightly before baking.