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Chewy Cinnamon Oatmeal Zucchini Cookies

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These chewy cinnamon oatmeal zucchini cookies combine warm spices and wholesome ingredients for a comforting, flavorful treat that sneaks in veggies without compromising taste or texture.

Ingredients

Scale
  • 1 ½ cups (190g) old-fashioned rolled oats
  • 1 cup (125g) all-purpose flour (can swap with almond flour for gluten-free)
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves (optional)
  • ½ cup (115g) unsalted butter, softened (can use coconut oil for dairy-free)
  • ½ cup (100g) brown sugar, packed
  • ¼ cup (50g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cups (about 180g) grated zucchini, squeezed dry
  • ½ cup (75g) raisins or chopped walnuts (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Grate 1 ½ cups of zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a large bowl, whisk together rolled oats, flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until evenly combined.
  4. In a separate medium bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and vanilla extract until fully incorporated, scraping down the bowl as needed.
  6. Stir the grated zucchini into the wet mixture until evenly distributed.
  7. Gradually add the dry ingredients to the wet bowl, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing.
  8. If using raisins or walnuts, fold them in now.
  9. Use a tablespoon or cookie scoop to drop cookie dough balls about 2 inches apart on the baking sheet.
  10. Bake for 12-15 minutes until cookies are golden around the edges but still soft in the center.
  11. Cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

Squeeze zucchini thoroughly to avoid soggy cookies. For a crisper edge, bake closer to 15 minutes; for softer cookies, bake about 12 minutes. Use fresh zucchini for best results. Dough can be chilled for 20 minutes if kitchen is warm to prevent spreading. Optional mix-ins like raisins or walnuts add texture and flavor.

Nutrition

Keywords: cinnamon oatmeal cookies, zucchini cookies, chewy cookies, warm spice cookies, healthy cookies, homemade cookies, easy cookie recipe

Find it online: https://sweetstirring.com/chewy-cinnamon-oatmeal-zucchini-cookies-easy-homemade-recipe-with-warm-spice/