Nani's Zucchini Oatmeal Cookies
Soft and chewy cookies packed with garden fresh zucchini, oats, and chocolate chips.
recipesbynani.comThese zucchini oatmeal cookies taste just like the ones Grandma used to make. They are perfectly chewy, moist, and filled with comforting spices that remind me of home.
Adding zucchini is my favorite way to keep these cookies soft while adding a little bit of goodness. Make sure you squeeze the excess water out of the shredded zucchini so your dough stays the right consistency.
🧺 Ingredients
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 cup grated zucchini, squeezed dry
- 1/2 cup chocolate chips
- 1/2 cup chopped walnuts
👩🍳Instructions
- 1
Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
- 2
In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- 3
In a separate large bowl, cream the butter and both sugars together until light and fluffy.
- 4
Beat in the egg and vanilla extract until well combined.
- 5
Gradually stir the flour mixture into the wet ingredients until just combined.
- 6
Fold in the oats, grated zucchini, chocolate chips, and chopped walnuts.
- 7
Drop rounded tablespoons of dough onto your prepared baking sheet.
- 8
Bake for 12 to 15 minutes or until the edges are golden brown.
- 9
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack.
💡 Tips
Store these cookies in an airtight container at room temperature for up to three days. If you want to keep them longer, they freeze beautifully for up to three months. These are best served with a cold glass of milk.
Made this recipe? Let us know how it went.
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