Zucchini Oatmeal Cookies Recipe

What’s better than a delicious cookie that’s packed full of nutrients yet tastes like a cheat-day indulgence? That’s right! Not much! This is where these delectable Zucchini Oatmeal Cookies come into play. Perfect for those sweet tooth moments, but healthy enough to keep your diet plans in check. Ideal for parties, picnics or just for some cozy alone-time with your favorite book. I���ve experimented with all sorts of recipes but this one has a special place in my heart, and my stomach. And trust me, once you try them, you���ll be as hooked as I am! No harder than any cookie recipe out there, you’ll feel like a seasoned baker whipping these delightful goodies up.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 24 cookies

Yield: 2 dozen cookies

Excited yet? Put on your apron because we’re about to dive deep into the delightful realm of Zucchini Oatmeal Cookies!

Ingredients & Equipment You’ll Need

• 2 cups all-purpose flour
• 1 cup oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 1 cup shredded zucchini
• 2 large eggs
• 2 cups semi-sweet chocolate chips

Note: Don’t underestimate the role of the oats. They impart an amazing grainy texture and add a bit of nutritious punch too.

No need to worry if you’re short of any specific ingredients. The sugars can be interchanged, and the zucchini can be swapped with shredded carrots if needed. This recipe is flexible, and that’s it beauty.

How To Make Zucchini Oatmeal Cookies

1. Start by preheating your oven to 350 degrees F and lining cookie sheets with parchment paper.
2. Take a big bowl and mix together flour, oats, baking soda, and salt. Set this dry mixture aside.
3. Use your electric mixer on medium speed to cream together the butter and sugars until it’s light and fluffy.
   Then, add eggs one by one, beating thoroughly after each. Stir in the vanilla extract.
4. Slowly incorporate the dry mixture into your butter mixture. Be sure not to over mix to keep the final product light and fluffy.
5. Mix in the shredded zucchini and chocolate chips. Drop heaping tablespoons of dough onto the cookie sheets.
6. Bake for about 10-12 minutes until the edges turn golden. Allow cookies to cool before serving.

Tips For The Best Results

• For extra crisp cookies, try baking them on a lower rack.
• If you prefer chewy cookies, cut the baking time by a couple of minutes.

Storage Tips

• Store cookies in an airtight container at room temperature, they can last up to a week.
• If you want to keep them fresh even longer, try freezing them!

Frequently Asked Questions

Q: Can I use instant oats instead of rolled oats?
A: Yes, you can make this swap easily just make sure to adjust the liquid content accordingly.

Q: Can I use a different type of sugar?
A: You can switch between brown and white sugar as per your preference.

Q: Can these cookies be frozen?
A: Yes! They defrost quite well, so you can enjoy them at a later date.

Q: Can I add nuts to this recipe?
A: Sure! Adding nuts would give an extra crunch that many users appreciate.

Q: Is there a vegan version of these cookies?
A: You could potentially substitute eggs with flax eggs, and butter with a vegan alternative. However, I���ve not tested this myself.

Nutritional Facts of Zucchini Oatmeal Cookies

Each serving contains 250 calories, 12 grams of fat, 35 grams of carbohydrates, and 5 grams of protein.

Have you fallen in love with these Zucchini Oatmeal Cookies yet? Because I certainly have! These goodies taste incredible when served just by themselves or with a nice cold glass of milk. Remember… a cookie a day keeps the doctor away! Or is it an apple? But it should definitely be a cookie! Happy Baking!