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Zucchini Cookies - Easter Edition!

Print Recipe
Servings 24 cookies

Ingredients
  

  • 1½ cups grated zucchini about 1 large or 2 small zucchini
  • 2 cups large flake or old-fashioned rolled oats
  • 1 cup AP flour or flour of choice
  • 1 tsp baking powder
  • Good pinch of sea salt
  • ½ cup unsalted butter at room temperature
  • ½ cup cane sugar
  • ½ cup dark brown sugar
  • 1 Tbsp pure maple syrup
  • 1 egg at room temperature
  • 1 Tbsp pure vanilla extract
  • 1/2 cup pumpkin seeds
  • 1 cup leftover chopped Easter treats such as chopped chocolate or mini eggs
  • Substitutions
  • pumpkin seeds for hemp or sesame seeds pumpkin seeds for chopped or whole nuts

Instructions
 

  • Preheat oven to 350°F and line baking sheet(s) with silicone baking mat or parchment. After grating zucchini, place in a colander over a bowl and gently squeeze to drain any excess water. Let zucchini sit to drain while preparing the cookie dough.
  • In a large bowl whisk the oats, flour, baking soda, and salt together. Set aside.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream butter and sugars together until light and fluffy, about 2 minutes. Beat in the egg and mix until combined, about 1 minute, scraping down the sides and bottom of the bowl as needed. Add the maple syrup and vanilla and continue to mix until combined.
  • In 2 additions, add in the dry ingredients, scraping down the sides of the bowl in between additions.
  • On low speed, fold zucchini into the dough until incorporated. Fold in Easter treats and pumpkin seeds. Dough can be stored in the fridge for up to 4 days before baking and is also freezer friendly.
  • Scoop dough in heaping Tbsps for each cookie, and place 2 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned. For crispier edges, bake for 15 minutes. These cookies will not flatten too much, so if you want flatter cookies, press balls of dough down with fingers before baking.
  • Remove from the oven to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store at room temperature for up to 5 days or in the refrigerator for 1 week. Freezer friendly.