Can we still be friends if I put vegetables in your cookies?
Eddie says no.
When I asked if he wanted a zucchini cookie, he looked at me like I had five heads.
I kind of wish I had five heads because that would be five mouths and more room for COOKIES.
I did it — I put vegetables in a cookie. That technically makes these a health food, so I’ll happily serve them for breakfast, snack time, or even as a side at dinner. OK, maybe not dinner, but they’re very versatile.
My top priority was texture: I wanted chewy, not cakey. The combination of yolk-only egg, brown sugar and plenty of oats gives these cookies a lovely chew. They’re melty, chocolatey and remind me of chocolate chip zucchini bread — but in cookie form.
Those five mouths would have definitely helped.
There’s something about zucchini in baked goods that everyone loves. It adds moisture and a tender texture, but it’s the warm spices that make your mind go straight to zucchini bread. Think cinnamon and nutmeg — all the cozy, spice-cake vibes.
If zucchini bread were a perfume, you’d smell like spice cake. I’m not mad about that.
As summer winds down and your garden fills with zucchini, these cookies are an excellent way to use it up. The spice makes them feel a little like fall — warm, slightly hearty, and comforting. And yes, they’re full of “health” thanks to all that green.
Chewy Oatmeal Zucchini Cookies
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Ingredients
- 1 cup old-fashioned rolled oats
- ¾ cup quick-cooking instant oats
- ¾ cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- ¼ teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- ½ cup loosely packed brown sugar
- 6 tablespoons unsalted buttermelted
- 1 large egg yolk
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup freshly grated zucchini squash
- ¾ cup chocolate chips
Instructions
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Preheat oven to 350°F (175°C).
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In a bowl, whisk together the oats, flour, baking soda, salt, cinnamon and nutmeg.
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In a large bowl, whisk melted butter with the brown sugar. Add the egg yolk, milk and vanilla and whisk until combined. Stir the dry ingredients into the wet — it will take a few minutes to fully incorporate and the batter shouldn’t be overly wet. If it seems too dry, add milk 1 tablespoon at a time.
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Fold in the grated zucchini and chocolate chips. Chill the batter in the fridge for about 30 minutes if desired; this helps with shaping and baking.
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Scoop dough onto a cookie sheet about 2 inches apart. Bake 12 to 15 minutes, until the tops are golden and edges are set. Let cool on the pan briefly, then transfer to a wire rack to cool completely before serving.
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Cookie kisses for you.