These oatmeal raisin cookies are packed with delicious chewy raisins and zucchini.
Incredibly easy to make, I am guilty of eating these for breakfast and as a snack.
I’m always finding new ways to utilize zucchini in recipes, and this time I’ve hit the jackpot with a combination of raisins, oatmeal, and zucchini. You’re going to love these cookies!
I never get bored of zucchini, infact some of my favorite recipes I make all year long, including my kid’s favorite zucchini bread. My zucchini muffins are a to-go-to during the school year, both the zucchini chocolate chip muffins and pumpkin zucchini muffins.
Then you can never go wrong with chocolate zucchini cake with chocolate glaze. topped with gooey chocolate chips and have the greatest chewy-soft texture of any cookie I’ve ever tasted.
Use these zucchini cookies as an easy way to utilize the vegetable all year! Zucchini is available year-round, so there’s no excuse not to make a batch of these delicious cookies this week.
INGREDIENTS FOR ZUCCHINI COOKIES WITH OATMEAL AND RAISINS
- Shredded zucchini – patted dry with a paper towel
- Rolled oats
- All-purpose flour
- Baking soda
- Softened butter
- Brown sugar
- Maple syrup or honey – I prefer maple syrup it pairs nicely with the cinnamon.
- Vanilla extract
HOW TO MAKE ZUCCHINI COOKIES
Shred the zucchini and pat with a paper towel to dry slightly. Set aside.
In a medium bowl, mix together oats, flour, baking soda, salt, and cinnamon. Set aside.
In a stand mixer or a bowl with a hand mixer, beat together butter and both sugars until creamy.
Add the dry mixture and zucchini and mix until fully combined. Stir in the raisins.
Set the dough in the fridge to chill for 2 hours.
Preheat then to 350°F. Line a baking sheet with parchment.
Scoop dough onto sheet and bake for 13-15 minutes or until the edges are slightly browned. Let cool for 5 minutes before transferring or eating.
HOW TO STORE ZUCCHINI COOKIES
Store them in an airtight container at room temperature.
CAN YOU FREEZE OATMEAL COOKIES?
The cookies will keep for up to a month if stored in a freezer bag. They may be defrosted at room temperature after being frozen.
I have never froze the batter and then baked the cookies, but baking the cookies and then freezing them has worked for me.
Don’t forget to pin this to your favorite Pinterest board for later.
LOVE OATMEAL COOKIES? HERE ARE FEW MORE VARIATIONS WE LOVE
- Peanut Butter Oatmeal Cookies
- Oatmeal Raisin Cookies
- No-Bake Oatmeal Cookies
- Oatmeal Breakfast Cookies
- Apple Oatmeal Cookies
- Brown Butter Oatmeal Cookies
Zucchini Oatmeal Raisin Cookies
- 1 cup zucchini
- 2 cups rolled oats
- 1 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 1 tablespoon maple syrup
- 1 1/2 teaspoon vanilla extract
- 1 cup raisins
- Shred the zucchini and pat with a paper towel to dry slightly. Set aside.
- In a medium bowl, mix together oats, flour, baking soda, salt, and cinnamon. Set aside.
- In a stand mixer or a bowl with a hand mixer, beat together butter and both sugars until creamy.
- Mix in the egg until well combined. Add maple syrup and vanilla and combine.
- Add the dry mixture and zucchini and mix until fully combined. Stir in the raisins.
- Set the dough in the fridge to chill for 2 hours.
- Preheat then to 350°F. Line a baking sheet with parchment.
- Scoop dough onto sheet and bake for 13-15 minutes or until the edges are slightly browned.
- Let cool for 5 minutes before transferring to a rack. Enjoy!