Description
These comforting cookies combine the wholesome goodness of oats with the hidden moisture of grated zucchini for a perfectly soft, cake-like texture. Packed with warm cinnamon and sweet raisins, these treats are a nostalgic staple perfect for any occasion. The zucchini disappears into the dough, making it a clever way to sneak vegetables into a delicious dessert that stays moist for days. Easy to make and freezer-friendly, they are an ideal snack for busy families.
Ingredients
2 cups quick oats
2/3 cup all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup packed brown sugar
1/2 cup butter, melted and slightly cooled
1 large egg
2 tsp. vanilla extract
1 1/2 cups grated zucchini, squeezed of excess moisture
2 cups raisins
2-3 tbsp. coarse sugar for topping
Instructions
Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the quick oats, flour, baking soda, salt, cinnamon, and brown sugar.
In a separate small bowl, whisk together the melted butter, egg, and vanilla extract.
Stir the wet ingredients into the dry ingredients until just combined.
Fold in the grated zucchini and the raisins.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Sprinkle the tops with coarse sugar.
Bake for 15 minutes or until the edges are golden brown.
Cool slightly on the baking sheet before transferring to a wire rack to cool completely.
Notes
Ensure you squeeze the grated zucchini thoroughly with a clean kitchen towel or paper towels to prevent soggy cookies. These cookies are freezer-friendly; store them in an airtight container for up to 3 months. You can substitute raisins with walnuts or chocolate chips if preferred.
- Prep Time: 15
- Cook Time: 15
- Category: Desserts & Sweets
- Method: Baking
- Cuisine: American