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Cozy Shredded Zucchini Cookies Recipe with Oats and Cinnamon

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These cozy shredded zucchini cookies combine oats and cinnamon for a warm, comforting treat that’s moist, chewy, and perfect for any time you want a wholesome snack.

Ingredients

Scale
  • 1 ½ cups shredded zucchini (about 1 medium zucchini, shredded and squeezed dry)
  • 1 cup rolled oats (90g)
  • 1 cup all-purpose flour (120g) (or almond flour/gluten-free baking flour blend for gluten-free option)
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (113g) unsalted butter, softened (or dairy-free spread)
  • ⅓ cup (67g) brown sugar
  • ⅓ cup (67g) granulated sugar
  • 1 large egg, room temperature (or flax egg for vegan option)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Shred about 1 medium zucchini to get 1 ½ cups. Place the shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess moisture.
  3. In a medium bowl, whisk together the flour, rolled oats, baking soda, cinnamon, and salt. Set aside.
  4. In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  5. Beat in the egg and vanilla extract until combined.
  6. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing.
  7. Gently fold in the shredded zucchini until evenly distributed.
  8. Use a tablespoon or medium cookie scoop to drop dough onto the prepared baking sheet, spacing about 2 inches apart.
  9. Bake for 12-15 minutes or until edges are golden and centers are set but still soft to the touch.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Always squeeze the shredded zucchini well to avoid soggy cookies. Do not overmix the batter to keep cookies tender. Watch cookies closely after 12 minutes to avoid overbaking. Chill dough for 20 minutes if cookies spread too much. Use parchment paper or silicone mats to prevent sticking. Butter should be at room temperature for easier mixing.

Nutrition

Keywords: zucchini cookies, shredded zucchini, oats, cinnamon, cozy cookies, easy baking, healthy cookies, fall treats, gluten-free option, vegan option

Find it online: https://nanarecipes.info/cozy-shredded-zucchini-cookies-recipe-with-oats-and-cinnamon-easy/