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Hey hey it’s Tiffany from Creme de la Crumb! Are you sick of zucchini recipes yet? No?? GOOD! Because these zucchini oatmeal cookies are a must-make. Seriously. You must make them. I’m begging you. Do it.
If the soft chewy oatmeal goodness of the cookie isn’t enough to persuade you, just one lick of that brown butter frosting will have you melting into a puddle of cookie seduction – it’s absolutely divine! The best part is that you can use up your plethora of zucchini with this recipe AND have pretty much the world’s best cookie ever. Even zucchini-haters will be begging you for this recipe, guaranteed!
Recipe adapted from Cooking Classy
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Zucchini Oat Cookies with Brown Butter Frosting
Ingredients
Cookies:
- 1 ½ cups all-purpose flour
- 1 cup oats
- 1 teaspoon cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup softened unsalted butter
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups shredded zucchini
Frosting:
- 6 tablespoons unsalted butter
- 6 cups powdered sugar
- 1 teaspoon vanilla extract
- 8-10 tablespoons whole milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. lightly spray a baking sheet with non-stick cooking spray.
- In a medium bowl whisk together 1 ½ cups all-purpose flour, 1 cup oats, 1 teaspoon cinnamon, ½ teaspoon baking powder, and ¼ teaspoon salt.
- In a large bowl with an electric mixer, whisk the ½ cup softened unsalted butter ½ cup granulated sugar and ⅓ cup brown sugar until light and fluffy. Add 1 egg, 1 teaspoon vanilla extract, and 1 ½ cups shredded zucchini and mix well.
- Add the flour mixture to the butter mixture and continue whisking until combined.
- Drop spoonfuls of the dough onto the prepared baking sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown.
- Let the cookies cool for 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.
- When cookies are cooled prepare the frosting. Melt 6 tablespoons unsalted butter in a small saucepan over medium heat. Continue to stir and cook over medium heat until the butter turns amber-brown.
- Add butter, 6 cups powdered sugar, 1 teaspoon vanilla extract, and 8-10 tablespoons whole milk to a large bowl and mix until smooth. Spread over the cooled cookies.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you squeeze out the liquid of the zucchini after you shred it?
No I didn’t have to.