There’s something magical about biting into a soft, chewy cookie that’s full of wholesome ingredients and just the right amount of sweetness. These Sticky Oaty Zucchini Cookies are exactly that kind of treat. They’re moist (thanks to the zucchini), packed with the hearty goodness of oats, and lightly sweetened to make you feel like you’re indulging—without the guilt. If you’re a fan of sneaking veggies into desserts or just love experimenting with unique cookie recipes, this one’s about to become your new favorite!
I discovered these cookies during the summer zucchini glut in my garden, and let me tell you, they’ve been a hit ever since. They’re perfect for breakfast on the go, a mid-afternoon snack, or even a post-dinner treat. Everyone who’s tried them—kids, adults, picky eaters—has gone back for seconds (or thirds!). So grab your mixing bowl, and let’s whip up some Sticky Oaty Zucchini Cookies!
Why You’ll Love This Recipe
- Healthy and Delicious: These cookies strike the perfect balance between indulgence and nutrition. The zucchini adds moisture, while the oats bring fiber and texture.
- Easy to Make: No fancy equipment or complicated techniques—just mix, scoop, and bake!
- Great for All Ages: Kids love the chewy texture and subtle sweetness, while adults appreciate the healthier twist on a classic cookie.
- Perfect for Any Time of Day: Whether you want a portable breakfast, a snack to pack in lunchboxes, or a guilt-free dessert, these cookies fit the bill.
- Customizable: Add your favorite mix-ins like chocolate chips, dried fruit, or nuts to make these cookies uniquely yours.
- Great Way to Use Zucchini: If you’ve got zucchini piling up during the summer, this recipe is a delicious way to use it up.
What makes these cookies stand out is their texture—soft, sticky, and just the right amount of chewy. Plus, they’re naturally sweetened with honey and a touch of brown sugar, making them a wholesome treat you can feel good about.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients you likely already have on hand. Here’s what you’ll need:
- Zucchini: 1 cup, grated and squeezed of excess moisture. (This is the key to keeping the cookies moist without making them soggy.)
- Oats: 1 ½ cups of rolled oats for that classic chewy texture.
- Flour: ¾ cup of all-purpose flour. You can substitute with whole wheat flour for extra fiber.
- Honey: ⅓ cup to naturally sweeten the cookies.
- Brown Sugar: ¼ cup for added depth of sweetness.
- Egg: 1 large egg to bind everything together.
- Coconut Oil: ⅓ cup, melted. (You can use butter or a neutral oil if preferred.)
- Vanilla Extract: 1 teaspoon for a touch of warmth and flavor.
- Cinnamon: 1 teaspoon to complement the zucchini and oats.
- Baking Powder: ½ teaspoon for a little lift.
- Salt: ¼ teaspoon to balance the sweetness.
- Optional Add-Ins: ½ cup of chocolate chips, raisins, or chopped walnuts.
Feel free to get creative with the mix-ins. I love adding dark chocolate chips for a rich, gooey treat!
Equipment Needed
You won’t need anything fancy to make these cookies. Here’s what you’ll want to have on hand:
- Mixing Bowls: One large and one medium bowl for wet and dry ingredients.
- Grater: For shredding the zucchini. A box grater works perfectly.
- Measuring Cups and Spoons: For accurate measurements.
- Wooden Spoon or Spatula: To mix the dough.
- Cookie Scoop: Optional, but great for evenly sized cookies.
- Baking Sheet: Lined with parchment paper for easy cleanup.
If you don’t have a cookie scoop, don’t worry—two spoons work just as well for dropping the dough onto the baking sheet.
How to Make Sticky Oaty Zucchini Cookies
- Prep the Zucchini: Grate 1 cup of zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towels. Set aside.
- Mix the Dry Ingredients: In a medium bowl, combine the oats, flour, cinnamon, baking powder, and salt. Stir to combine.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, honey, brown sugar, melted coconut oil, and vanilla extract until smooth.
- Add the Zucchini: Stir the grated zucchini into the wet ingredients.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using chocolate chips, raisins, or nuts, fold them in at this stage.
- Scoop the Dough: Use a cookie scoop or two spoons to drop rounded tablespoons of dough onto a parchment-lined baking sheet. Leave about 2 inches between each cookie.
- Bake: Preheat your oven to 350°F (175°C) and bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers should still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
And there you have it—perfectly soft, sticky, and oaty zucchini cookies ready to enjoy!
Cooking Tips & Techniques
- Don’t Skip Squeezing the Zucchini: Removing excess water ensures your cookies won’t turn out too wet.
- Use Rolled Oats: Quick oats won’t provide the same chewy texture.
- Chill the Dough: If the dough feels too sticky to handle, pop it in the fridge for 10-15 minutes before scooping.
- Watch the Baking Time: These cookies can overbake quickly, so keep an eye on them after 10 minutes.
Variations & Adaptations
- Gluten-Free Option: Use a gluten-free all-purpose flour blend.
- Vegan Option: Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Seasonal Twist: Add a pinch of nutmeg or ginger for a fall-inspired flavor.
- Nut-Free: Skip the walnuts or use sunflower seeds for added crunch.
Feel free to experiment with other add-ins like shredded coconut or dried cranberries!
Serving & Storage Suggestions
These cookies are best served at room temperature with a glass of milk or a cup of tea. They also pair wonderfully with a dollop of Greek yogurt for breakfast.
Storage: Keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months. Just thaw at room temperature before eating.
Reheating: Pop a cookie in the microwave for 5-10 seconds to restore its soft, chewy texture.
Nutritional Information & Benefits
Each cookie contains approximately:
- Calories: 120
- Protein: 2g
- Fiber: 2g
- Sugar: 6g
- Fat: 4g
The zucchini adds a boost of vitamins and moisture, while the oats provide heart-healthy fiber. Plus, with natural sweeteners like honey and brown sugar, these cookies are a better-for-you option compared to traditional ones.
Conclusion
If you’re looking for a delicious and healthy treat, these Sticky Oaty Zucchini Cookies are a must-try. They’re easy to make, endlessly customizable, and perfect for sneaking more veggies into your diet.
I hope you enjoy these cookies as much as my family does. Don’t forget to share your experience in the comments below—what mix-ins did you try? I can’t wait to hear how you made this recipe your own!
Happy baking!
FAQs
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, and ensure your oats are certified gluten-free.
Do I need to peel the zucchini?
No, there’s no need to peel the zucchini. The peel adds extra nutrients and blends right into the cookies.
Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a baking sheet, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
What’s the best way to reheat these cookies?
A quick 5-10 seconds in the microwave will make them warm and chewy again!
Can I use quick oats instead of rolled oats?
While quick oats can work in a pinch, rolled oats provide a better texture and chewiness.
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