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

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
Zucchini Oat Cookies with Brown Butter Frosting
Amount Per Serving
Calories 253 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g20%
Cholesterol 25mg8%
Sodium 113mg5%
Potassium 54mg2%
Carbohydrates 46g15%
Fiber 1g4%
Sugar 37g41%
Protein 2g4%
Vitamin A 239IU5%
Vitamin C 1mg1%
Calcium 16mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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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Categories
Cookies and Treats

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