Best 6 Peanut Butter Oatmeal Zucchini Cookies Recipes
Indulge in a delightful culinary experience with our selection of peanut butter oatmeal zucchini cookies, offering a harmonious blend of flavors and textures. These cookies are packed with wholesome ingredients like zucchini, peanut butter, and oats, ensuring a burst of nutrients in every bite. The subtle sweetness of zucchini complements the nutty flavor of peanut butter, while the hearty oats add a satisfying crunch. Additionally, discover variations of this classic cookie recipe, including a vegan option and a gluten-free version. From chewy and soft to crispy and crunchy, these cookies cater to various preferences, making them a perfect treat to satisfy your sweet cravings. Whether you're a seasoned baker or just starting out, our easy-to-follow recipes guarantee a delectable outcome.
Check out the recipes below so you can choose the best recipe for yourself!
HEALTHY ZUCCHINI OATMEAL COOKIES
Healthy flourless zucchini oatmeal cookies loaded with chocolate chips and ready in 15 minutes! Made with just 5 ingredients, these soft and chewy oatmeal cookies are perfect for breakfast or dessert! Vegan, Gluten Free, Dairy Free, and Refined Sugar Free.
Provided by Arman
Time 20m
Number Of Ingredients 5
Steps:
- Preheat the oven to 175C/350F. Line a large baking tray with parchment paper. Alternatively, you can use a cookie sheet.
- In a large mixing bowl, add your ingredients, except for your chocolate chips, and mix well. Fold in your chocolate chips.
- Form 16 balls of dough with the batter. Place the balls on the lined tray and press each one into a cookie shape. Top with extra chocolate chips and bake for 12-15 minutes, or until golden on the edges.
- Allow cooling on the tray for 10 minutes, before transferring to a wire rack to cool completely.
Nutrition Facts : ServingSize 1 Cookie, Calories 145 kcal, Carbohydrate 17.5 g, Protein 4 g, Fat 6.1 g, Fiber 8 g
PEANUT BUTTER OATMEAL ZUCCHINI COOKIES
Soft, cakey cookies with a mild peanut butter flavor and hidden zucchini for a good-for-you twist.
Provided by Sanderling
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine oats, whole wheat flour, brown sugar, cinnamon, baking powder, and baking soda in a large bowl. Stir in peanut butter, margarine, and egg. Add shredded zucchini and mix thoroughly.
- Drop spoonfuls of cookie dough onto ungreased cookie sheets.
- Bake in the preheated oven until edges are lightly browned, about 12 minutes. Cool for 3 minutes before transferring to wire racks.
Nutrition Facts : Calories 165.4 calories, Carbohydrate 20.7 g, Cholesterol 7.8 mg, Fat 8.1 g, Fiber 2.1 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 119.8 mg, Sugar 9.8 g
OATMEAL PEANUT BUTTER COOKIES
A nice change of pace from the usual peanut butter cookie. My husband never liked peanut butter cookies until I made him this recipe.
Provided by Michele
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together shortening, margarine, brown sugar, white sugar, and peanut butter until smooth. Beat in the eggs one at a time until well blended. Combine the flour, baking soda, and salt; stir into the creamed mixture. Mix in the oats until just combined. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 10 to 15 minutes in the preheated oven, or until just light brown. Don't over-bake. Cool and store in an airtight container.
Nutrition Facts : Calories 120.3 calories, Carbohydrate 12.8 g, Cholesterol 7.8 mg, Fat 7.1 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 151.8 mg, Sugar 8.1 g
EASY PEANUT BUTTER OATMEAL COOKIES
This easy oatmeal cookie recipe is great with a glass of cold milk! With their peanutty flavor, these scrumptious cookies hit the spot. Plus, they couldn't be easier to make! -Marilyn Blankschien, Clintonville, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, cream peanut butter and brown sugar until fluffy. Beat in egg. Add oats and baking soda to creamed mixture; mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly. Bake at 350° for 6-8 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 67 calories, Fat 3g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 57mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER DROPS
Shredded zucchini is the ingredient that sets these peanut butter cookies apart from others. The soft moist treats from Patricia Teller of Lewiston, Idaho have a sweet price-just 5 cents a cookie.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 5-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a bowl, cream the shortening, peanut butter and sugar. Beat in eggs and vanilla. Stir in zucchini. Combine dry ingredients; add to the zucchini mixture. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheet. Bake at 350° for 12-15 minutes or until lightly browned. Cool on wire racks.
Nutrition Facts : Calories 183 calories, Fat 10g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 141mg sodium, Carbohydrate 20g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
ZUCCHINI PEANUT BUTTER COOKIES
Make and share this Zucchini Peanut Butter Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Drop Cookies
Time 1h15m
Yield 6 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, cream margarine, peanut butter and sugars.
- Add in egg and vanilla; stir to combine. Stir in zucchini.
- Add dry ingredients; stir to combine.
- Stir in nuts and chocolate chips.
- Cover and chill dough for at least 2 hours.
- Drop by teaspoonful onto greased cookie sheet.
- Bake in a 375° oven for 12-15 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 814.9, Fat 50, SaturatedFat 9.8, Cholesterol 35.2, Sodium 822, Carbohydrate 81, Fiber 6.6, Sugar 45.9, Protein 19.4
Tips:
- Use ripe zucchini: This will ensure that your cookies are moist and flavorful. You can grate the zucchini with the skin on or peel it first, depending on your preference.
- Don't overmix the dough: Overmixing can make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set: Overbaking will make them dry and crumbly. The cookies should be slightly soft in the center when you take them out of the oven.
- Let the cookies cool completely before frosting them: This will help the frosting set properly.
Conclusion:
These peanut butter oatmeal zucchini cookies are a delicious and healthy way to use up any extra zucchini you have on hand. They're also a great way to get your kids to eat their vegetables! With a few simple ingredients and a little bit of time, you can make these cookies that are sure to be a hit with everyone who tries them.
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