Description
Try these Zucchini Oatmeal Cookies for a healthy, delicious treat! Soft, chewy, and full of flavor, they’re perfect for a guilt-free snack.
Ingredients
Scale
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup rolled oats
- 1 ¼ cups all-purpose flour (or gluten-free flour for gluten-free option)
- ½ cup unsalted butter, softened
- ½ cup brown sugar (or coconut sugar for a healthier option)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup raisins, walnuts, or chocolate chips (optional)
- 1 tablespoon honey (optional for added sweetness)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Prepare the zucchini: Grate the zucchini using a box grater or food processor. After grating, place the zucchini in a clean kitchen towel and squeeze out any excess moisture.
- Cream the butter and sugar: In a large mixing bowl, cream together the softened butter and brown sugar using an electric mixer or whisk until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla: Beat in the egg and vanilla extract, mixing until smooth.
- Mix in the dry ingredients: In a separate bowl, whisk together the flour, oats, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the zucchini: Gently fold the grated zucchini into the cookie dough, followed by any optional mix-ins like raisins, walnuts, or chocolate chips.
- Scoop the dough: Use a cookie scoop or spoon to scoop out tablespoon-sized portions of dough and place them onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden and the centers are set. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.