OAT & ZUCCHINI PANTRY COOKIES

March 9th, 2021

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I have been on another exploration recently into sweet zucchini recipes in order to keep up with the persistent harvest. Of which, is finally showing signs of slowing down although I still have a stack of zucchini on my kitchen bench to use up. Admittedly, these cookies don’t use a large quantity of zucchini but then again if you make numerous batches (like I have 😉 they do make a dent in the pile.

The key to delightfully chewy cookies is in squeezing the zucchini thoroughly before adding to the cookie dough, plus a small addition of olive oil to give the cookies a golden glow on the outside.

Oat & Zucchini Pantry Cookies

These cookies utilise pantry staples such as rolled oats, coconut and seeds. And they are super adaptable; if you don’t have pumpkin seeds, use sunflower seeds or chopped hazelnuts; coconut could be swapped for ground almonds; or sultanas can be replaced with chopped chocolate. You get the picture. Although, I must say the crunchy pumpkin seeds and soft sweet sultanas are an excellent match with the chewy zucchini cookie. 
Servings 16 cookies
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

  • 1/3 cup grated zucchini lightly packed
  • pinch of salt
  • 80 g soft butter
  • 1 tbsp olive oil
  • 1/3 cup 65g brown sugar
  • 1 small egg
  • ½ cup 75g white, wholemeal or gluten-free flour
  • ½ cup 50g rolled oats
  • ½ cup 50g desiccated coconut
  • ¼ cup 40g pumpkin seeds
  • 1/3 cup 50g sultanas
  • 1 tsp ground ginger
  • 1 tsp baking powder

Instructions

  • Preheat the oven to 180°C (fan bake 160°C). Line a cookie tray with baking paper.
  • First grate the zucchini, aiming for shorter pieces by holding the zucchini horizontal rather than at an angle. Place the grated zucchini into a square of cheesecloth, or a clean cloth napkin. Add a pinch of salt – this will help draw out the moisture – then twist and squeeze firmly to press out the excess liquid. Repeat a few times until no more drips come out of the cloth. Set aside.
  • Place the butter, olive oil, sugar and egg into a bowl and use a fork to combine – it is fine if it is lumpy. Mix through the zucchini, then add the remaining ingredients and use the fork to bring it all together into a stiff dough.
  • Roll the cookie dough into walnut-sized balls (if the dough is soft place in the fridge for 20-30 minutes to firm up). Arrange on the cookie tray with space between each and gently press to shape.
  • Bake for 15 minutes, until the cookies are golden and firm to touch. Transfer to a cooling rack. Store in an airtight container in the pantry and consume within 5 days.

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