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.
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.