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Cozy Soft Zucchini Oatmeal Cookies Recipe with Easy Cinnamon Maple Glaze

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Soft, comforting zucchini oatmeal cookies with a hint of cinnamon and a maple glaze, perfect for cozy moments and easy homemade treats.

Ingredients

Scale
  • 1 cup (120g) rolled oats (old-fashioned)
  • ¾ cup (95g) all-purpose flour (can substitute with almond flour for gluten-free)
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (115g) unsalted butter, softened (room temperature)
  • ½ cup (100g) brown sugar, packed (light or dark works)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure is best)
  • 1 cup (about 120g) shredded zucchini, squeezed dry
  • ½ cup (60g) chopped walnuts or pecans (optional)
  • ½ cup (90g) raisins or dried cranberries (optional)
  • For the Cinnamon Maple Glaze:
  • ½ cup (60g) powdered sugar, sifted
  • 2 tablespoons pure maple syrup
  • ½ teaspoon ground cinnamon
  • 1–2 teaspoons milk or dairy-free milk (to thin glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
  2. Shred 1 cup of zucchini using a box grater. Place it in a clean kitchen towel and squeeze out as much moisture as possible.
  3. In a medium bowl, combine 1 cup rolled oats, ¾ cup all-purpose flour, ½ teaspoon baking soda, ½ teaspoon cinnamon, and ¼ teaspoon salt. Whisk briefly to distribute evenly.
  4. In a large bowl, cream ½ cup softened butter with ½ cup brown sugar until light and fluffy using an electric mixer or whisk.
  5. Beat in 1 large egg, followed by 1 teaspoon vanilla extract, mixing until combined.
  6. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
  7. Fold in the shredded zucchini, and if using, ½ cup chopped nuts and ½ cup dried fruit.
  8. Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart on the prepared baking sheet. Flatten slightly with your fingers or the scoop’s back.
  9. Bake for 12-14 minutes until edges are set and centers are soft. Do not overbake.
  10. Let the cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  11. In a small bowl, whisk together ½ cup powdered sugar, 2 tablespoons maple syrup, ½ teaspoon cinnamon, and 1-2 teaspoons milk until smooth and pourable.
  12. Drizzle the cinnamon maple glaze over the cooled cookies using a spoon or small piping bag. Let the glaze set for 10-15 minutes before serving.

Notes

Dry zucchini thoroughly to avoid soggy cookies. Cream butter and sugar well to trap air for tender cookies. Do not overmix the batter to keep cookies soft. Use a cookie scoop for even-sized cookies. Glaze cookies only after they have cooled to prevent melting. Adjust glaze thickness by varying milk and maple syrup amounts.

Nutrition

Keywords: zucchini oatmeal cookies, soft cookies, cinnamon maple glaze, easy cookies, cozy cookies, healthy cookies, homemade cookies

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