Zucchini Oatmeal Cookies Recipe

So parents, are you looking for a truly sneaky way to add more vegetables to your kid's diet? Then you're looking in the right place with these cookies. Chef and recipe developer Susan Olayinka of The Flexible Fridge says, "They taste like a normal cookie. [You] can't taste the zucchini at all, just a regular oatmeal cookie taste." Kids love a regular oatmeal cookie. And hey, so do adults, so why not treat yourself to a cookie that's healthier than it lets on?

Ah, but how best to enjoy that sweetly surreptitious vegetable delivery treat? If you can't decide between a glass of milk or a mug of hot cocoa, Olayinka's advice is to go with both. And do consider doubling the recipe, as these cookies will go fast regardless of what you pair them with. Don't worry if you run out, though — the entire cookie-making process only takes about 10 minutes of hands-on work.

There is a school of thought that says weighing out ingredients is a more precise way to cook than by measuring their volume — using ounces or grams instead of cups or teaspoons. Weight-based measuring is much more common in Europe (Olayinka is British, FYI) but is gaining some weight (if you will) in the States, too. We'll share both measurements here just to make things clear.

For these cookies you'll need 4 ounces or 8 tablespoons unsalted butter, 4 ounces or 8 tablespoons white granulated sugar, and 4 ounces or 8 tablespoons brown sugar. You'll also need an egg, a teaspoon baking powder, ¼ teaspoon baking soda, a teaspoon salt, 7 ounces or 14 tablespoons all-purpose flour, 2 ounces or 4 tablespoons oats, and a cup of grated zucchini.

Before the start of the recipe, set the butter out on the counter and let it sit at room temperature for hour so it can soften. When it's time to start, add the butter to a mixing bowl, followed by the white granulated sugar and brown sugar, and mix these together with an electric whisk. (You can use a stand mixer as well, of course.)

Next, add the egg and further whisk together to combine the ingredients. Then add the vanilla extract, baking powder, baking soda, and salt, and mix everything together.

Add the oats into the mixture and use a spoon to combine them into the batter. Then, add the all-purpose flour in half-cup increments, mixing as you go.

Next, place the grated zucchini between sheets of paper towels and squeeze out as much excess water as you can, then place the grated zucchini into the mixing bowl and stir it in.

Finally, use an ice cream scoop to put servings on a parchment paper- or silicone mat-lined baking tray.

Place the raw cookies in the freezer for 30 minutes to let them chill. Preheat the oven to 350 F. After half an hour, place the chilled cookies in the oven for 20 minutes and bake them.

After 20 minutes, check the center of the cookies with a toothpick. If it comes out clean, remove the cookies from the oven and let them cool before enjoying. Store any extras in an airtight container for several days.