THE RECIPE JOURNAL · Snack
Delicious Peanut Butter Oatmeal Cookies with Zucchini
These cookies are a perfect blend of nutty peanut butter and wholesome oats, with a sneaky boost of zucchini for extra moisture and nutrition. They’re easy to make and deliciously satisfying for any time of day!
FROM THE KITCHEN • Delicious Peanut Butter Oatmeal Cookies with Zucchini
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). In a big bowl, mix together the oats, whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda. Next, add the peanut butter, margarine, and egg, stirring everything until it’s well combined. Fold in the shredded zucchini until it’s evenly distributed throughout the dough.
02
Step 2
Scoop spoonfuls of the dough onto ungreased cookie sheets, spacing them out a bit. Pop the trays into the oven and bake for about 12 minutes, or until the edges turn a nice light brown. Once they’re done, let the cookies sit on the sheets for a few minutes before moving them to a wire rack to cool completely. Enjoy!
Why you’ll love it
These cookies combine the rich flavor of peanut butter with the natural sweetness and moisture of zucchini. They are a great way to sneak some veggies into a treat, making them both tasty and nutritious. Plus, they stay soft and chewy for days.
How to serve
Enjoy these cookies with a glass of cold milk or a cup of hot tea. They also make a great midday snack or a healthy dessert option after dinner. For an extra touch, try spreading a little honey or jam on top.
Storage & leftovers
Store the cookies in an airtight container at room temperature for up to five days. To keep them fresh longer, you can freeze them for up to three months. Just thaw at room temperature before serving.
