Chocolate Oatmeal Zucchini Cookies
User Reviews
4.9
42 reviews
Excellent
Chocolate Oatmeal Zucchini Cookies
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You’ll love these easy chewy Chocolate Oatmeal Zucchini Cookies! Fresh shredded zucchini, oatmeal cookie dough, raisins and chocolate chips.
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Ingredients
- ½ cup (75g) grated raw unpeeled zucchini (courgette) Approx 1 medium zucchini
- ¼ cup (½ stick; 60g) butter room temperature
- ¼ cup 50g white sugar
- ¼ cup 50g packed brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup 80g oats
- ½ cup 70g all-purpose flour (plain flour)
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking soda
- Pinch salt
- ¼ cup 40g chocolate chips
- ¼ cup 40g raisins
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Instructions
- Shred/grate the zucchini (unpeeled). Gently squeeze out some of the excess moisture in a clean tea towel (it doesn’t need to be dry, just not dripping). Set aside.
- Beat the butter and both sugars together with an electric mixer in a mixing bowl for a few minutes until thick and creamy, then beat in the egg and vanilla for a minute or so until light.
- Whisk the oats, flour, cinnamon, baking soda and salt in a bowl, then add to the mixing bowl along with the zucchini and mix, by hand, gently until combined. Add the chocolate chips and raisins and mix gently.
- Cover the bowl and chill the dough in the fridge for at least 1 hour.
- Preheat the oven to 350°F / 175°C and line two baking sheets with parchment paper.
- Drop heaped tablespoonfuls of the dough onto the baking sheets an inch apart.Bake the zucchini cookies for 12-15 minutes or until the edges begin to turn brown. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 1 week.
Notes
- Store in an airtight container at room temperature for up to 1 week.
- Freeze: baked cookies up to 3 months/freeze balls of dough for up to 3 months. Bake unthawed for an extra 2 minutes.
- If you want to ‘hide’ the zucchini from picky kids, then peeling it before shredding will make it less easy to detect in the cookies. I don’t usually peel it though!
- Use regular old-fashioned oats, not instant or quick cook oats as instant oats will add a mushy texture to the final baked cookie.
- If using salted butter, leave out the salt in the recipe.
- Make sure you don’t overwork the dough to make sure the cookie stays soft in texture.
- When grating zucchini, make sure any excess liquid is removed. It doesn’t need to be completely dry, but make sure it’s not dripping with liquid before mixing with the other cookie ingredients.
Nutrition Information
Show Details
Calories
105kcal
(5%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
16mg
(5%)
Sodium
44mg
(2%)
Potassium
73mg
(2%)
Fiber
1g
(4%)
Sugar
7g
(14%)
Vitamin A
101IU
(2%)
Vitamin C
1mg
(1%)
Calcium
11mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 105 kcal
% Daily Value*
| Calories | 105kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 16mg | 5% |
| Sodium | 44mg | 2% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 11mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
42 reviews
Excellent
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