Zucchini Oatmeal Cookies

These zucchini oatmeal cookies are packed with the goodness of zucchini, oats, and spices. They are easy to make and are sure to become a household favorite!

Course Dessert

Cuisine American

Method Bake

Prep Time 15

Cook Time 10

Total Time 45

Servings cookies

Calories 173

Author Lily Ernst

Ingredients

1 1/2 cups (190g) all-purpose flour
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg or cloves or half and half
1/2 cup (114g) butter, softened
1 cup 200g granulated sugar
1 large egg
1 cup shredded zucchini measure out 1 cup then squeeze out excess moisture using a clean thin kitchen towel or cheese cloth
1 cup rolled oats quick or old-fashioned
1 cup chocolate chips or raisins

Instructions

In a small bowl, toss together the flour, baking soda, and spices. Set aside.
1 1/2 cups (190g) all-purpose flour, 1/2 tsp baking soda, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg or cloves
In a large bowl, beat together the butter and sugar. Add the egg and beat again. Then mix in the shredded zucchini.
1/2 cup (114g) butter, softened, 1 cup 200g granulated sugar, 1 large egg, 1 cup shredded zucchini
Stir in the flour mixture until just combined and fold in the rolled oats and chocolate chips or raisins.
1 cup rolled oats, 1 cup chocolate chips or raisins
Cover and chill in the fridge for 20 minutes. Meanwhile, preheat your oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
Drop rounded cookie dough 2″ apart onto the prepared baking sheets. Bake for 10-12 minutes or until the edges lightly browned.

Notes

Leftovers can be stored in an airtight container for up to 5 days.

Nutrition