Description
Delightful and wholesome zucchini oatmeal raisin cookies, perfectly chewy with a hint of sweetness.
Ingredients
Scale
- 1 cup all-purpose flour (or whole wheat flour)
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (or coconut oil)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg (or flax egg)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup raisins (or chocolate chips)
- 1/2 cup chopped nuts (optional, walnuts or pecans)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Combine the dry ingredients: flour, oats, baking soda, cinnamon, and salt in a large bowl.
- Cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and vanilla extract, mixing until just combined.
- Mix the dry ingredients into the wet mixture gradually until well incorporated.
- Fold in the grated zucchini and raisins (or chocolate chips).
- Scoop spoonfuls of the cookie dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until edges are lightly golden. Let cool before transferring to a wire rack.
Notes
For a healthier alternative, you can swap ingredients as listed in the recipe. These cookies store well in an airtight container for up to a week.
- Prep Time: 15
- Cook Time: 15
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg