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!
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
I never get bored of zucchini. I make some of my favorite recipes all year, including my kid’s favorite zucchini bread. My zucchini muffins are a to-go-to during the school year, both the zucchini chocolate chip 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 most excellent chewy-soft texture of any cookie I’ve ever tasted.
These zucchini cookies are 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
- Salt
- Cinnamon
- Softened butter
- Brown sugar
- Sugar
- Egg
- Maple syrup or honey – I prefer maple syrup it pairs nicely with the cinnamon.
- Vanilla extract
- Raisins
Recipe Tips
More fall inspired cookies
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Zucchini Oatmeal Raisin Cookies
Ingredients
- 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
Instructions
- 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!
Video
Two of my favorite types of cookies together! So great!
These cookies are bomb! SO good!
These cookies sound amazing! I love, LOVE the flavors! YUM!
Oh boy, these cookies sound terrific!! YUMMY!
I can’t believe it that these cookies are made with zucchini! They look so inviting!
Do you use old fashioned oats or quick cook oats?
Old fashion oats ❤️
These were very good cookies! Slightly crisp on the outside with chewy centers. They will definitely go into my cookie rotation. Thank you for the recipe!
You are so welcome!
These cookies are a new favorite! The Zucchini Oatmeal Raisin Cookies were soft, chewy, and had just the right amount of sweetness. I love how they feel like a healthier treat without sacrificing any flavor.
I have a lot of zucchini on my hands and I’ve never tried it in cookies, but I’m glad I did! These were nice and chewy and great flavor.
My kids could not keep their hands off these cookies! I had to hide them they were so good!
I had left over zucchini from making muffins and looked to find a cookie recipe or something to use the left overs up. So glad I found this one. Great recipe. Thank you!