Kitchen Sink Cookies | Zucchini & Oat

Kitchen Sink Cookies made with oats, dried cranberries, chocolate chips, pecans and zucchini… everything except the kitchen sink! 

Kitchen Sink Cookies made with oats, dried cranberries, chocolate chips, pecans and zucchini... everything except the kitchen sink! 

If you’ve never heard of Kitchen Sink Cookies before, then let me tell you all about them! The idea is that you can put absolutely anything into them (except for the kitchen sink)… as the old saying goes. Of course, this makes them a great budget-friendly recipe, plus the perfect way to use up a few random ingredients you have lying around. 

Zucchini and chocolate chip cookies cooling on a wire rack.

What you need to make Kitchen Sink Cookies

  • zucchini
  • butter
  • brown sugar
  • raw sugar
  • vanilla extract
  • egg
  • salt
  • plain flour
  • bi-carbonate soda (baking soda)
  • baking powder
  • ground cinnamon
  • rolled oats
  • chocolate chips
  • dried cranberries
  • chopped pecans (or walnuts)

… of course, you can mix and match with any ingredients you have lying around. If you don’t have any dried cranberries, simply leave them out or substitute with sultanas, chopped dried apricots or any other dried fruit. Too easy!

Chocolate chip and oats inside a half eaten zucchini cookie.

How to make Kitchen Sink Cookies

These cookies are SO easy to make. 

  • start by squeezing all of the liquid out of the grated zucchini (see recipe notes). 
  • Beat all of the wet ingredients together until pale and creamy – you can use hand-held beaters, a stand mixer or a Thermomix. 
  • Add the dry ingredients and beat until combined. 
  • Stir through the add-ins (dried cranberries, chocolate chips, oats and nuts). 
  • Bake in the oven until golden. 

Step by step instructions for making kitchen sink cookies.

A simple recipe for using up zucchini

Zucchini is also known as courgette or summer squash… but whatever you call it, we all know that when it’s in season, there’s LOTS of it and it’s super cheap. These cookies are such a great way to use zucchini in a really budget-friendly way. 

If you’re after more zucchini recipes, check these ones out: 

A stack of healthy cookies made with grated zucchini to keep them moist and chewy.

Tips for making zucchini cookies

When you’re making cookies using zucchini, it’s really important to know that you’ll end up with a moist and chewy cookie. They’ll never be crunchy as the zucchini keeps them beautiful and moist… almost cake-like! So if you’re a fan of crunchy cookies, these wont be for you. But if you love a soft, chewy cookie, then you’ll love these!

While you want the zucchini to keep the cookies soft and chewy, you don’t want them to be soggy. So! Make sure you squeeze out ALL of the excess liquid from the zucchini before adding it to the mix. 

Cooking time will vary slightly depending on your oven, so cook them until they’re lightly golden brown and no longer appear ‘wet’. 

A cookie recipe using up grated zucchini.

Storing Kitchen Sink Cookies

Kitchen sink cookies will keep in an airtight container for up to 1 week. 

You can also freeze them for up to 3 months – which is really handy if you’re preparing lunch boxes as you can grab one or two out in the morning and they’ll be defrosted by morning tea time. 

Chocolate chip and oats inside a half eaten zucchini cookie.

Ingredient substitutions

The best thing about these cookies is that they’re SO versatile. The whole idea of Kitchen Sink Cookies is that you can mix and match with whatever ingredients you have in the house. 

Some ingredient substitutions are: 

  • dried cranberries – chopped dried apricots, sultanas, currants (or any other dried fruit)
  • chocolate chips – cacao nibs, white chocolate chips
  • pecans – walnuts, almonds, cashews

So whether you’re baking for school lunch boxes or simply whipping up a batch of cookies for home, these cookies are such a great option (and the perfect way to use up zucchini!). 

 

VIDEO: HOW TO MAKE KITCHEN SINK COOKIES

Kitchen Sink Cookies made with oats, dried cranberries, chocolate chips, pecans and zucchini... everything except the kitchen sink! 

Kitchen Sink Cookies

Moist and chewy Kitchen Sink Cookies made with oats, dried cranberries, chocolate chips, pecans and zucchini... everything except the kitchen sink! 
5 from 1 vote
Print Pin Rate
Course: Snacks, sweets
Cuisine: Biscuits/Cookies, cookies
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 30 cookies
Calories: 141kcal

Ingredients

  • 450 g (2 cups) grated zucchini (see notes)
  • 115 g (1 stick) butter
  • 100 g (1/2 cup) brown sugar
  • 125 g (1/2 cup) raw sugar (granulated sugar)
  • 1 egg
  • 1 tsp vanilla extract
  • pinch of salt
  • 130 g (1 cup) plain flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp baking powder
  • 1/2 tsp bi-carb soda (baking soda)
  • 115 g (1 1/3 cups) rolled oats
  • 175 g (1 cup) chocolate chips
  • 60 g (1/2 cup) dried cranberries
  • 60 g (1/2 cup) chopped pecans (or walnuts)

Instructions

Conventional Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line 3 large baking with baking paper trays and set aside. 
  • Place the grated zucchini into a colander and squeeze out all of the excess liquid (see notes). 
  • Beat the butter, raw sugar, brown sugar, egg and vanilla extract until pale and creamy. 
  • Add the pinch of salt, plain flour, cinnamon, baking powder and bi-carb soda and beat until just combined. 
  • Add the drained zucchini, oats, chocolate chips, dried cranberries and chopped pecans and stir through until combined. 
  • Place tablespoons of the dough onto the prepared baking trays - leaving a 2 inch gap between each cookie. 
  • Bake for 10-15 minutes or until the cookies are lightly golden brown and appear dry. 
  • Cool on the trays for a couple of minutes before transferring to a wire rack to cool completely. 

Thermomix Method

  • Preheat oven to 180 degrees celsius (fan-forced). Line 3 large baking with baking paper trays and set aside. 
  • Place the grated zucchini chopped into large chunks into the Thermomix bowl. Mix on Turbo until finely grated. Place into a colander and squeeze out all of the excess liquid (see notes). 
  • Insert the butterfly into the Thermomix bowl. Beat the butter, raw sugar, brown sugar, egg and vanilla extract on Speed 4, 1 minute or until pale and creamy (you might need to scrape down the sides of the bowl partway through). Remove the butterfly.
  • Add the pinch of salt, plain flour, cinnamon, baking powder and bi-carb soda and mix on Speed 4, 5 seconds. Scrape down the sides of the bowl and mix for a further 5 seconds or until combined. 
  • Add the drained zucchini, oats, chocolate chips, dried cranberries and chopped pecans and mix on Reverse, Speed 3, 8 seconds (using the spatula to help mix). 
  • Place tablespoons of the dough onto the prepared baking trays - leaving a 2 inch gap between each cookie. 
  • Bake for 10-15 minutes or until the cookies are lightly golden brown and appear dry. 
  • Cool on the trays for a couple of minutes before transferring to a wire rack to cool completely. 

Notes

It's important to squeeze out all of the excess liquid from the grated zucchinis.
If the mixture is too wet to form into cookies on the baking trays, mix through a little more plain flour.
These are moist and chewy cookies.
Store the cookies in an airtight container for up to 1 week or freeze for up to 3 months.  
 

Nutrition

Calories: 141kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 57mg | Potassium: 81mg | Fiber: 1g | Sugar: 12g | Vitamin A: 145IU | Vitamin C: 2.7mg | Calcium: 23mg | Iron: 0.6mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

 

A stack of cookies made with zucchini and oats.

 

Cookies with chocolate chips, zucchini and oats just out of the oven cooling.

2 thoughts on “Kitchen Sink Cookies | Zucchini & Oat”

  1. Kids Eat by Shanai says:

    Zucchini in cookies!! Mind blown! Will be giving these a go

    1. Lucy Mathieson says:

      Such a great way to sneak in some veggies!

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