Description
Soft and chewy cookies with a cozy flavor, using zucchini to add moisture and oats for a hearty texture.
Ingredients
Scale
- 1 zucchini, grated
- 2 cups old fashioned oats
- 1 cup all purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup raisins
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Heat your oven to 350°F. Line a baking sheet with parchment paper.
- Grate your zucchini, measure it after grating, then gently squeeze out excess moisture.
- Mix flour, baking soda, cinnamon, and salt in a bowl for your dry mix.
- Cream the softened butter with brown sugar and granulated sugar until fluffy.
- Add the egg and vanilla and stir until smooth.
- Stir in the squeezed zucchini until well combined.
- Add the dry mix and stir until you no longer see streaks of flour.
- Stir in oats, then fold in raisins (and nuts if using).
- Scoop the dough onto your baking sheet, about 1.5 tablespoons per cookie.
- Bake for 10 to 12 minutes until edges are set but centers are soft.
- Let cool on the baking sheet for 5 minutes before transferring to a rack or plate.
Notes
Make sure not to over-bake for soft cookies. Squeeze zucchini gently for moisture balance. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg