Zucchini, Peanut and Oatmeal Cookies Recipe

Name: Zucchini, Peanut and Oatmeal Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, unsalted softened; 1/2 cup peanut butter chunky; 3/4 cup brown sugar, light firmly packed; 3/4 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups flour, all-purpose; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup rolled oats old-fashioned; 1 1/2 cups zucchini coarsely grated, loosely packed; 1 cup dates finely chopped pitted

Servings: persons

1/2 cup butter, unsalted softened
1/2 cup peanut butter chunky
3/4 cup brown sugar, light firmly packed
3/4 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups flour, all-purpose
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats old-fashioned
1 1/2 cups zucchini coarsely grated, loosely packed
1 cup dates finely chopped pitted

1
PREHEAT oven to 375F (190C).
2
In a large bowl and using an electric mixer set on medium speed, beat together the butter, peanut butter and sugars until smooth.
3
Beat in the eggs and vanilla.
4
In another bowl, stir together the flour, baking soda and salt.
5
Stir the flour mixture into the egg mixture until fully incorporated.
6
Then stir in the oats, zucchini and dates, mixing well.
7
Drop the dough by rounded teaspoons onto ungreased baking sheets, spacing them 2 inches apart.
8
Bake in the oven for approximately 15 minutes, or until lightly browned.
9
Let cool slightly on the baking sheets, then transfer to racks to cool completely.
10
VARIATIONS: Replace dates with a combination of chocolate chips, raisins or dried cherries.
11
Replace zucchini with other squash -- winter or summer varieties.
12
COMMENTS: A chewy and moist drop cookie.
13
These cookies are not good keepers: plan on eating them within a day of baking.

1023

kcal

Calories

Fat

137

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, unsalted softened, 1/2 cup peanut butter chunky, 3/4 cup brown sugar, light firmly packed, 3/4 cup sugar, and more.

Yes, Zucchini, Peanut and Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Zucchini, Peanut and Oatmeal Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions