Peanut Butter Oatmeal Zucchini Cookies: A Healthy and Delicious Treat

Looking for a cookie recipe that’s both delicious and nutritious? Look no further than these peanut butter oatmeal zucchini cookies! They’re packed with healthy ingredients like oats, zucchini, and peanut butter, making them a guilt-free treat you can enjoy any time of day. These cookies are soft, chewy, and slightly sweet, with a delightful nutty flavor from the peanut butter and a subtle earthiness from the zucchini. They’re also incredibly easy to make, requiring only a handful of ingredients and a few simple steps.

## Why You’ll Love These Cookies

* **Healthy and Nutritious:** These cookies are made with wholesome ingredients like oats, zucchini, and peanut butter, providing fiber, vitamins, and healthy fats.
* **Delicious and Flavorful:** The combination of peanut butter, oats, and zucchini creates a unique and irresistible flavor that everyone will love.
* **Easy to Make:** This recipe is simple and straightforward, perfect for beginner bakers.
* **Versatile:** You can customize these cookies with your favorite add-ins, such as chocolate chips, nuts, or dried fruit.
* **Perfect for Using Up Zucchini:** If you have an abundance of zucchini from your garden, this is a great way to use it up.
* **Freezer-Friendly:** These cookies freeze well, so you can make a batch and enjoy them later.

## Ingredients You’ll Need

Before you start baking, gather the following ingredients:

* **1 ½ cups all-purpose flour:** Provides structure to the cookies. For a gluten-free option, use a 1:1 gluten-free flour blend.
* **1 teaspoon baking soda:** Helps the cookies rise and become light and fluffy.
* **1 teaspoon ground cinnamon:** Adds warmth and spice to the cookies.
* **½ teaspoon salt:** Enhances the flavors of the other ingredients.
* **¾ cup (1 ½ sticks) unsalted butter, softened:** Adds richness and moisture to the cookies. Make sure the butter is properly softened, but not melted.
* **¾ cup packed light brown sugar:** Adds sweetness and moisture, and contributes to the chewy texture.
* **½ cup granulated sugar:** Adds sweetness and helps the cookies crisp up around the edges.
* **1 cup creamy peanut butter:** Provides flavor, moisture, and healthy fats. Use your favorite brand of creamy peanut butter.
* **1 large egg:** Binds the ingredients together and adds richness.
* **1 teaspoon vanilla extract:** Enhances the flavors of the other ingredients.
* **2 cups grated zucchini:** Adds moisture, nutrients, and a subtle flavor to the cookies. Make sure to squeeze out any excess moisture from the zucchini before adding it to the dough. This prevents the cookies from becoming soggy.
* **3 cups rolled oats:** Adds texture, fiber, and a nutty flavor to the cookies. Use old-fashioned rolled oats for the best texture. Quick-cooking oats can also be used, but the texture of the cookies will be slightly different.
* **Optional add-ins:** Chocolate chips, chopped nuts (such as walnuts or pecans), raisins, or dried cranberries.

## Equipment You’ll Need

* **Large mixing bowl:** For mixing the dry ingredients.
* **Medium mixing bowl:** For creaming together the butter and sugars.
* **Electric mixer (handheld or stand mixer):** Makes creaming the butter and sugars easier.
* **Measuring cups and spoons:** For accurate measuring.
* **Grater:** For grating the zucchini.
* **Cookie sheets:** For baking the cookies.
* **Parchment paper or silicone baking mats:** To prevent the cookies from sticking to the cookie sheets.
* **Cookie scoop (optional):** For uniform cookie sizes.
* **Wire rack:** For cooling the cookies.

## Step-by-Step Instructions

Follow these simple steps to make the most delicious peanut butter oatmeal zucchini cookies:

**1. Prepare the Zucchini:**

* Wash and dry the zucchini.
* Grate the zucchini using a box grater. You should have about 2 cups of grated zucchini.
* Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. This is crucial to prevent the cookies from becoming soggy. Discard the excess liquid.

**2. Preheat and Prepare:**

* Preheat your oven to 350°F (175°C).
* Line your cookie sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.

**3. Combine Dry Ingredients:**

* In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that the baking soda and cinnamon are evenly distributed throughout the dough.

**4. Cream Butter and Sugars:**

* In a medium mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This will take about 3-5 minutes using an electric mixer.

**5. Add Wet Ingredients:**

* Beat in the peanut butter until well combined.
* Add the egg and vanilla extract and beat until smooth.

**6. Gradually Add Dry Ingredients:**

* Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies.

**7. Fold in Zucchini and Oats:**

* Gently fold in the grated zucchini and rolled oats until evenly distributed throughout the dough.
* If using any optional add-ins, such as chocolate chips, nuts, or dried fruit, fold them in now.

**8. Scoop and Bake:**

* Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared cookie sheets, leaving about 2 inches between each cookie. This allows the cookies to spread evenly during baking.
* Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. The baking time may vary depending on your oven, so keep an eye on the cookies.

**9. Cool and Enjoy:**

* Remove the cookie sheets from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
* Once the cookies are completely cool, you can enjoy them with a glass of milk, a cup of coffee, or simply on their own.

## Tips for Perfect Peanut Butter Oatmeal Zucchini Cookies

* **Don’t Skip Squeezing the Zucchini:** This is the most important tip! Removing excess moisture from the zucchini is essential to prevent the cookies from becoming soggy.
* **Use Softened Butter:** Softened butter creams together with the sugars more easily, resulting in a lighter and more tender cookie. Make sure the butter is softened, but not melted.
* **Don’t Overmix the Dough:** Overmixing the dough can develop the gluten in the flour, resulting in tough cookies. Mix the dry ingredients into the wet ingredients until just combined.
* **Use a Cookie Scoop for Uniform Cookies:** Using a cookie scoop ensures that all of your cookies are the same size, which helps them bake evenly.
* **Adjust Baking Time as Needed:** The baking time may vary depending on your oven, so keep an eye on the cookies and adjust the baking time as needed.
* **Let the Cookies Cool Completely:** Letting the cookies cool completely on a wire rack allows them to firm up and prevents them from becoming soggy.
* **Store Properly:** Store the cookies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

## Variations and Add-Ins

These peanut butter oatmeal zucchini cookies are delicious as they are, but you can also customize them with your favorite add-ins. Here are a few ideas:

* **Chocolate Chips:** Add ½ cup of chocolate chips (milk chocolate, dark chocolate, or semi-sweet) to the dough.
* **Nuts:** Add ½ cup of chopped nuts (walnuts, pecans, almonds, or peanuts) to the dough.
* **Dried Fruit:** Add ½ cup of dried fruit (raisins, cranberries, or chopped apricots) to the dough.
* **Spices:** Add a pinch of ground nutmeg or cloves to the dough for a warmer flavor.
* **Maple Syrup:** Substitute some of the granulated sugar with maple syrup for a richer flavor.
* **Protein Powder:** Add a scoop of vanilla or peanut butter protein powder to the dough for an extra boost of protein.
* **Gluten-Free:** Use a 1:1 gluten-free flour blend in place of the all-purpose flour.
* **Vegan:** Substitute the butter with vegan butter, the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), and make sure your chocolate chips are vegan.

## Serving Suggestions

These peanut butter oatmeal zucchini cookies are perfect for:

* **Snacks:** Enjoy them as a healthy and satisfying snack any time of day.
* **Desserts:** Serve them as a simple and delicious dessert after a meal.
* **Lunchboxes:** Pack them in your kids’ lunchboxes for a healthy and homemade treat.
* **Gifts:** Give them as a thoughtful homemade gift to friends and family.
* **Parties:** Bring them to parties and gatherings to share with others.

## Nutritional Information (Approximate)

* Calories: 150
* Fat: 8g
* Saturated Fat: 4g
* Cholesterol: 20mg
* Sodium: 100mg
* Carbohydrates: 18g
* Fiber: 2g
* Sugar: 9g
* Protein: 3g

(Note: Nutritional information may vary depending on the specific ingredients used.)

## How to Store Peanut Butter Oatmeal Zucchini Cookies

* **Room Temperature:** Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, you can add a slice of bread to the container.
* **Freezer:** For longer storage, freeze the cookies in an airtight container or freezer bag for up to 2 months. Thaw them at room temperature before serving.

## Conclusion

These peanut butter oatmeal zucchini cookies are a delicious and healthy treat that you can enjoy any time of day. They’re easy to make, versatile, and perfect for using up zucchini. So, gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookies! Your family and friends will thank you for it. Enjoy!