If you’re looking for a treat that checks every box—soft, chewy, wholesome, and just a little bit sneaky with its hidden veggies—Chewy Zucchini Oatmeal Cookies are about to become your new obsession. These cookies combine hearty rolled oats with a burst of moisture and subtle sweetness from zucchini, all wrapped up with warm notes of cinnamon. They’re just sweet enough to satisfy a craving, yet wholesome enough to enjoy for breakfast or as a guilt-free snack any time of day.
Ingredients You’ll Need
Simple, familiar ingredients come together to make these Chewy Zucchini Oatmeal Cookies utterly irresistible. Each component brings something unique to both the flavor and texture, making every bite soft, rich, and perfectly chewy.
- Rolled Oats: The backbone of chewiness, adding heartiness and a wonderful rustic texture.
- Whole Wheat Flour: Delivers a boost of nutrition and a slightly nutty flavor without overpowering the delicate taste of zucchini.
- Baking Soda: Helps the cookies puff ever so slightly for that soft, bakery-style center.
- Cinnamon: Adds a warm, comforting aroma that complements the oats and zucchini beautifully.
- Salt: Enhances all the flavors and balances the sweetness perfectly.
- Coconut Oil (melted): Provides moisture, and keeps the cookies soft and tender.
- Honey or Maple Syrup: Naturally sweetens the batch for a healthier twist on classic cookies.
- Egg: Binds all the ingredients together while keeping them fluffy.
- Vanilla Extract: Rounds out the flavors and adds a little extra depth.
- Grated Zucchini (moisture squeezed): The secret to chewy texture and surprising juiciness in every bite.
- Dark Chocolate Chips or Raisins (optional): For an extra pop of decadence or fruity sweetness—choose your own adventure!
How to Make Chewy Zucchini Oatmeal Cookies
Step 1: Prep Your Oven and Pan
Start things off by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper, which promises easy cleanup and ensures those delightful cookies won’t stick. This little step sets the stage for cookie success!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the rolled oats, whole wheat flour, baking soda, cinnamon, and salt. Give everything a good stir so the baking soda and cinnamon are distributed evenly—this means every bite of your Chewy Zucchini Oatmeal Cookies will be packed with flavor.
Step 3: Whisk the Wet Ingredients
Grab a second bowl, and whisk the melted coconut oil with your honey (or maple syrup), egg, and vanilla extract. Whisk until smooth and silky; the coconut oil blends beautifully with the sweetener, and the vanilla scent will already have you excited for what’s to come.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into your bowl of dry ingredients. Using a spatula or wooden spoon, gently mix until everything is just combined—don’t overdo it! Overmixing can lead to tougher cookies, so stop as soon as the oats and flour are moistened.
Step 5: Fold in the Zucchini (and Add-ins)
Now, for the magical touch—add the grated, moisture-squeezed zucchini. Gently fold it in along with any chocolate chips or raisins, if you’re using them. The zucchini melts into the dough, infusing moisture and a touch of healthy green, but it’s so subtle, nobody would ever guess it’s in there.
Step 6: Shape and Bake the Cookies
Scoop out tablespoon-sized portions of dough and drop them onto your baking sheet, spacing them a couple inches apart. Gently flatten each cookie—these don’t spread much on their own. Slide your tray into the oven and bake for 10 to 12 minutes, just until the edges turn golden but the centers remain soft and set.
Step 7: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for five minutes; this helps them firm up and makes them easier to transfer. Then, move them to a wire rack and let the anticipation build until you can finally take your first bite of these Chewy Zucchini Oatmeal Cookies.
How to Serve Chewy Zucchini Oatmeal Cookies
Garnishes
A light sprinkling of flaky sea salt or a gentle dusting of powdered sugar can make your Chewy Zucchini Oatmeal Cookies look as charming as they taste. For a little extra flair, try adding a drizzle of melted dark chocolate or a few extra chocolate chips on top while they’re still warm.
Side Dishes
Pair your cookies with a cold glass of milk (dairy or non-dairy), a mug of hot coffee, or even a tangy plain Greek yogurt for a satisfying breakfast twist. For an afternoon snack, they’re excellent alongside a fresh fruit salad or a peanut butter smoothie.
Creative Ways to Present
Pack these cookies into a cute box lined with parchment for a homemade gift, or create an adorable cookie stack tied with twine for brunch spreads. They also make fantastic grab-and-go breakfast sandwiches: simply spread a little nut butter between two cookies for a fun and energizing treat.
Make Ahead and Storage
Storing Leftovers
Keep your Chewy Zucchini Oatmeal Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and flavorful for up to three days, making them perfect for meal prepping or easy snacking.
Freezing
Want to bake ahead? Place cooled cookies in a freezer-safe bag or container, with parchment paper between layers to prevent sticking. They’ll maintain their wonderful texture and taste for up to two months in the freezer—just grab and thaw when cookie cravings call.
Reheating
Enjoy your cookies warm by popping them in the microwave for 8 to 10 seconds, or in a low oven for a few minutes. This brings back that fresh-baked, just-out-of-the-oven coziness, especially on chilly mornings or as a comforting after-dinner treat.
FAQs
Can I use regular all-purpose flour instead of whole wheat flour?
Absolutely! Regular flour works just as well, though whole wheat adds a gentle nuttiness and extra fiber. Either way, your Chewy Zucchini Oatmeal Cookies will be deliciously tender.
Should I peel the zucchini before grating?
No peeling required! The peel is tender and disappears into the cookies, plus it’s packed with nutrients and a pop of color.
What’s the best way to squeeze moisture from the zucchini?
After grating, place zucchini in a clean kitchen towel or paper towels and twist tightly to remove as much liquid as possible. Too much moisture can make the cookies soggy, so don’t skip this step!
Can I make these cookies gluten free?
Definitely! Swap the whole wheat flour for a 1:1 gluten-free flour blend and ensure your oats are certified gluten-free. The cookies maintain their chewy character beautifully.
Are Chewy Zucchini Oatmeal Cookies kid-friendly?
Kids love the soft texture and sweet flavor, and usually have no idea there are veggies inside! It’s a fantastic (and sneaky) way to add some extra nutrition to snack time.
Final Thoughts
If you’re ready for a healthy treat that doesn’t sacrifice flavor or comfort, give Chewy Zucchini Oatmeal Cookies a try. They’re easy, satisfying, and certain to win a spot in your regular baking rotation. Don’t be surprised if you find yourself reaching for one morning, noon, and night!
Print
Chewy Zucchini Oatmeal Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 16 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Soft-baked, wholesome cookies made with oats and zucchini for a guilt-free snack or breakfast treat.
Ingredients
Rolled Oats:
- 1 cup
Whole Wheat Flour:
- 3/4 cup
Baking Soda:
- 1/2 tsp
Cinnamon:
- 1/2 tsp
Salt:
- 1/4 tsp
Coconut Oil, melted:
- 1/4 cup
Honey or Maple Syrup:
- 1/3 cup
Egg:
- 1
Vanilla Extract:
- 1 tsp
Grated Zucchini (moisture squeezed):
- 1 cup
Optional: Dark Chocolate Chips or Raisins:
- 1/4 cup
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Combine Dry Ingredients: In a large bowl, combine oats, flour, baking soda, cinnamon, and salt.
- Mix Wet Ingredients: In another bowl, whisk coconut oil, honey, egg, and vanilla.
- Combine Wet and Dry: Stir wet ingredients into dry, then fold in grated zucchini and optional add-ins.
- Scoop and Bake: Scoop dough by tablespoons onto the baking sheet, flatten slightly. Bake for 10–12 minutes or until edges are golden and centers are set.
- Cool and Serve: Cool on the baking sheet for 5 minutes, then transfer to a rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 6g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
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