These Chewy Zucchini Pumpkin Cookies guilt-free, yet still a super moist and decadent dessert. Healthy enough to even pass as a breakfast; try pairing 2 with 1/2 cup plain Greek yogurt. Easily switch out raisins for your favorite dried fruit, add sunflower or pumpkin seeds or a handful of shredded coconut.
Chewy Zucchini Pumpkin Cookies
- 1/2 cup drained grated zucchini , see note below
- 1 stick (1/2 cup) unsalted butter , softened
- 1/2 cup packed light brown sugar
- 1 1/2 tsp vanilla extract
- 1 egg yolk
- 1/4 cup pumpkin puree
- 1/4 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp pumpkin pie spice
- 1 1/4 cup rolled oats
- 2 Tbsp golden raisins , or sub preferred dried fruit
- 1 Tbsp sunflower seeds
- 1/2 cup semi-sweet chocolate chips
- 1/2 tsp chia seeds
- Grate about half of a large zucchini and spread out on a clean towel to drain well.
- Stir together flour, baking powder, salt and pumpkin spice. Set aside.
- Cream butter with brown sugar. Beat in vanilla, egg and pumpkin. Whisk in flour mixture.
- Lightly squeeze zucchini and measure out 1/2 cup drained. Stir into cookie dough along with raisins, sunflower seeds and chocolate chips.
- Refrigerate dough for 2 or more hours. Once chilled, I like to roll my cookies into balls, line on my cookie sheet and throw in the freezer for about 10 minutes while waiting for the oven to preheat. This helps them flatten slowly and stay nice and plump.
- Bake cookies in preheated oven at 350° for 9-12 minutes or until edges are golden brown and center is mostly set. Remove from oven and sprinkle with chia seeds. Allow to cool on pan before removing and serving. Makes 2 dozen.