Zucchini Oat Cookies with Brown Butter Frosting

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.

Zucchini cookie close up.

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!

Zucchini cookie areal view.

Recipe adapted from Cooking Classy

Zucchini Oat Cookies with Brown Butter Frosting

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Author Tiffany
Servings 24 Cookies

Description

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! 


Course Dessert
Cuisine American
Keyword cookie recipes, cookies, Zucchini Oat Cookies, Zucchini Oat Cookies with Brown Butter Frosting

Ingredients

Cookies:

  • 1 1/2 cups flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup oats
  • 1/2 cup butter softened
  • 1/2 cup sugar
  • 1/3 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/2 cups zucchini shredded

Frosting:

  • 6 tablespoons butter
  • 6 cups powdered sugar
  • 1 teaspoon vanilla
  • 8-10 tablespoons milk

Instructions

  1. Preheat oven to 350. In a medium bowl whisk together flour, cinnamon, baking powder, oats, and salt.
  2. In a large bowl cream butter and sugars until light and fluffy. Add egg, vanilla, and zucchini and mix well. Add dry ingredients to wet ingredients and mix until incorporated.
  3. Drop spoonfuls of cookie dough onto a lightly greased cookie sheet at least 2 inches apart. Bake for 12-14 minutes until golden brown. Allow to cool 10 minutes on the baking sheet before transferring to a cooling rack or sheet of parchment or wax paper to finish cooling completely.
  4. When cookies are cooled prepare frosting. Melt butter in a small sauce pan over medium heat. After melted, continue to stir over medium heat until butter turns amber-brown. Add butter, powdered sugar, vanilla, and milk to a large bowl and mix until smooth. Spread over cooled cookies. Store in airtight container at room temperature.

Recipe Notes

This recipe makes a lot of frosting - feel free to half the frosting portion of the recipe if you want!


Nutrition Facts

Serves: 24

Calories253kcal (13%)Carbohydrates46g (15%)Protein2g (4%)Fat7g (11%)Saturated Fat4g (20%)Cholesterol25mg (8%)Sodium113mg (5%)Potassium54mg (2%)Fiber1g (4%)Sugar37g (41%)Vitamin A239IU (5%)Vitamin C1mg (1%)Calcium16mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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