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Wholesome Zucchini Oatmeal Cookies with Walnuts

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These wholesome zucchini oatmeal cookies with toasted walnuts are quick, easy, and delicious, offering a moist, tender texture with a hint of cinnamon and a satisfying crunch.

Ingredients

Scale
  • 1 ½ cups rolled oats (135 g)
  • 1 cup whole wheat flour (120 g) (can substitute all-purpose flour)
  • ½ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter (115 g), softened (use plant-based butter for dairy-free option)
  • ½ cup brown sugar (100 g)
  • ¼ cup granulated sugar (50 g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 medium zucchini (about 1 cup grated, 120 g), squeezed dry
  • ¾ cup walnuts (90 g), toasted and chopped

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Toast the walnuts by spreading them on a dry skillet over medium heat for 4-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool.
  3. Grate the zucchini using a fine grater or food processor. Place the shreds in a clean kitchen towel and squeeze out excess moisture to avoid soggy cookies.
  4. In a large bowl, cream ½ cup softened butter with ½ cup brown sugar and ¼ cup granulated sugar using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
  5. Beat in the large egg and 1 teaspoon vanilla extract until fully combined.
  6. In a separate bowl, whisk together 1 ½ cups rolled oats, 1 cup whole wheat flour, ½ teaspoon baking soda, 1 teaspoon cinnamon, and ¼ teaspoon salt.
  7. Gradually fold the dry ingredients into the wet mixture using a spatula, being gentle to avoid overmixing.
  8. Fold in the squeezed zucchini and toasted walnuts until evenly distributed.
  9. Use a cookie scoop or tablespoon to drop dough onto the prepared baking sheet, spacing about 2 inches apart. The dough will be slightly sticky.
  10. Bake for 12-14 minutes, or until edges are golden and centers feel set but still soft.
  11. Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Squeeze zucchini well to prevent soggy cookies. Toast walnuts to enhance flavor. Avoid overmixing dough to keep cookies tender. Chill dough for 15 minutes if cookies spread too much. Cookies firm up as they cool. Store in airtight container up to 4 days or freeze up to 3 months.

Nutrition

Keywords: zucchini cookies, oatmeal cookies, walnut cookies, healthy cookies, quick cookies, easy baking, wholesome snacks

Find it online: https://siennaspoon.com/wholesome-zucchini-oatmeal-cookies-with-walnuts-easy-homemade-recipe/