Zucchini Oatmeal Cookies with Chocolate Covered Raisins
If you like soft, cakey cookies that taste wonderful and are actually good for you, get your box grater out! It's time to make these Zucchini Oatmeal Cookies with Chocolate Covered Raisins.
Servings: 18 servings
Calories: 212kcal
Equipment
- hand mixer optional
- stand mixer optional
- box grater optional (for shredding the zucchini)
- food processor optional (for shredding the zucchini)
- flour sack towels optional (for drying the zucchini)
- paper towels optional (for drying the zucchini)
- kitchen scale optional
- kitchen timer optional
Ingredients
- 1½ cups shredded zucchini blotted (or squeezed) dry
- 2 cups quick cooking oats
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ⅛ teaspoon grated nutmeg
- ½ cup butter softened
- ½ cup packed brown sugar light or dark
- 1 large egg at room temperature
- 2 teaspoon pure vanilla extract
- 2 cups chocolate covered raisins
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Prepare the zucchini by shredding it on a box grater (or food processor) and blot dry removing as much excess water as possible. Set aside.
- In a large bowl whisk together the oatmeal, all-purpose flour, baking soda, kosher salt, ground cinnamon, and grated nutmeg. Set aside.
- In a large bowl blend the butter and sugar together until light and fluffy (about 2 minutes on high). Add the egg and vanilla extract and blend again until combined, scraping down the sides of the bowl with a spatula as needed.
- Add the dry ingredients to the wet ingredients in increments (⅓ at a time) and blend after each addition).
- Add the prepared shredded zucchini to the batter along with the chocolate covered raisins and blend again until combined (scraping down the sides of the bowl with a spatula if needed).
- Use the cookie scoop (or two tablespoons) to drop the batter (approximately 1 tablespoon of batter) onto parchment paper lined baking sheets and gently press the cookies lightly to flatten before baking.
- Bake in a preheated oven for 18-22 minutes depending on your desired doneness. 18 minutes for cakier cookies and 22 minutes for a crispier cookie.
- Remove to a wire rack for cooling.
Video
Notes
Cookies may be frozen after baking. Store in an airtight freezer container and freeze for up to 2 months.
Store cookies at room temperature in an airtight container for up to 7 days.
Nutrition
Serving: 1serving | Calories: 212kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 150mg | Potassium: 183mg | Fiber: 2g | Sugar: 19g | Vitamin A: 212IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg
