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Homemade Chewy Oatmeal Zucchini Cookies. photo
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Chewy Oatmeal Zucchini Cookies.

These Chewy Oatmeal Zucchini Cookies are delightfully chewy and packed with wholesome ingredients! A unique twist on a classic treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1/2 cup quick-cooking instant oats
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon freshly grated nutmeg
  • 1 cup loosely packed brown sugar
  • 6 tablespoons unsalted butter melted
  • 1 large egg yolk
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup freshly grated zucchini squash
  • 3/4 cup chocolate chips

Instructions

  • Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and come out perfectly chewy.
  • Line a baking sheet with parchment paper. This will help prevent your cookies from sticking and make for an easier cleanup.
  • In a large mixing bowl, combine the old-fashioned rolled oats, quick-cooking oats, all-purpose flour, baking soda, salt, cinnamon, and freshly grated nutmeg. Mix well to ensure that all the dry ingredients are evenly distributed.
  • In another bowl, whisk together the melted unsalted butter and brown sugar until smooth. Add in the egg yolk, milk, and vanilla extract, then mix until well combined.
  • Using a grater, grate your zucchini into fine pieces. You can choose to squeeze out some excess moisture if desired, but the moisture from the zucchini will help keep your cookies soft.
  • Add the wet mixture to the dry ingredients and stir until just combined. Gently fold in the grated zucchini and chocolate chips, being careful not to overmix the dough.
  • Using a cookie scoop or spoon, drop tablespoon-sized portions of the dough onto your prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  • Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
  • Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your chewy oatmeal zucchini cookies warm or at room temperature!

Equipment

  • Mixing bowls
  • Whisk
  • Baking Sheet
  • Parchment Paper
  • Grater

Notes

  • Let the cookies cool completely for the best texture.
  • Store leftover cookies in an airtight container at room temperature.
  • You can freeze the cookie dough for up to 3 months for a quick treat later.