Want some really moist, intensely flavored cookies? Why are we asking, of course you do! Then grab your mixing bowl and let’s get to baking this oatmeal zucchini cookies. Yes, you read that right. This popular summer vegetable is also really good in sweet pastries. You don’t believe me? Just give it a try and see (and taste!) for yourself!
Our Oatmeal Zucchini Cookies Are So Delicious
Cookies have to be really moist and gooey inside, at least in our humble opinion. And we’re sticking to it! One way to get this this texture is by, of all things, zucchini. This summer squash is over 90 percent water, which will give any baked goods both moisture, volume, and a certain freshness. That’s what makes our oatmeal zucchini cookies so good!
While the zucchini provides moisture, the oats in the oatmeal zucchini cookies bring a hearty texture and a slightly nutty undertone. Did you know that oatmeal is a true superfood and provides you with important minerals and vitamins? It’s cool to know that baking can be delicious and, in some way, nutritious too. Whether they are really healthy is another question, but you don’t always have to think in black and white.
Making oatmeal zucchini cookies is easy and breezy. First, grate a medium zucchini coarsely and squeeze out any excess water with a kitchen towl. This will make sure that your dough doesn’t get too runny. Add melted butter, brown sugar, an egg, and vanilla extract to the zucchini. Afterward, quickly mix flour with rolled oats, baking powder, and salt and combine with the wet ingredients. Just like that, you have your dough!
Fold chocolate chips into the finished dough, but only briefly. If you stir cookie dough for too long, it will become mushy. Chill the mixture briefly and then place it by the teaspoonful on a baking sheet. Bake your oatmeal zucchini cookies for about ten to 12 minutes, until the edges are lightly golden brown. That’s it, now you are free and ready to snack!
Want more baking inspiration? We have a lot for you, like our homemade whoopie pies, lemon curd tartlets, and cheddar-basil chili cookies.
Oatmeal Zucchini Cookies
Ingredients
- 1 medium zucchini
- ½ cup butter melted
- ¾ cup brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 cup rolled oats
- 1 tsp baking powder
- 1 pinch of salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F.
- Grate the zucchini coarsely and squeeze out any excess moisture using a clean kitchen towel.
- Whisk together the melted butter, brown sugar, egg, and vanilla extract until smooth.
- In a separate bowl, combine the flour, oats, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until just combined. Quickly fold in the zucchini and chocolate chips.
- Chill the dough for about 30 minutes.
- Drop the dough by teaspoonfuls onto a baking sheet lined with parchment paper, forming small mounds.
- Bake for about 10 minutes, or until the edges are lightly golden brown.