Oatmeal Zucchini Cookies
User Reviews
4.7
Oatmeal Zucchini Cookies
Description
Oatmeal Zucchini Cookies blend shredded zucchini with oats, two types of sugar, and coconut oil for a moist and textured cookie. The batter includes old fashioned oats, sweetened coconut flakes, and chocolate chips to provide chewy, sweet, and slightly tropical notes. After mixing the wet and dry ingredients, the dough is spooned onto lined baking sheets and baked at 350 degrees Fahrenheit until just golden on the edges and set in the center. Cooling on wire racks helps develop the right texture.
The resulting cookies are tender with a soft crumb, offering a balance of moisture from zucchini and chew from oats and coconut. The chocolate chips add bursts of sweetness in every bite. This combination makes a versatile cookie suitable for snacks or dessert.
These cookies keep fresh for up to three days in an airtight container and can be frozen for up to two months without losing quality. They maintain good texture when eaten straight from the freezer, providing a convenient make-ahead option.
Ingredients
- 1 cup all-purpose flour or white whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons coconut oil melted and cooled to room temperature
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 cup zucchini shredded
- 2 cups old fashioned oats
- 1/2 cup sweetened coconut flakes
- 3/4 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, combine coconut oil and sugars, mix until smooth. Add egg and vanilla extract. Next, add the shredded zucchini. Mix until combined.
- Slowly add flour mixture until just combined. Stir in oats, coconut, and chocolate chips.
- Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 10-12 minutes or until cookies are slightly golden around the edges and set. Remove cookies from pans; cool completely on wire racks.
Notes
- Store cookies in an airtight container at room temperature for up to three days.
- Freeze cookies for up to two months; enjoy them frozen for a firmer texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Calories | 106kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 6mg | 2% |
| Sodium | 84mg | 4% |
| Potassium | 72mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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