Description
These Zucchini Oatmeal Chocolate Chip Cookies blend the wholesome chew of oatmeal cookies with the moist richness of zucchini bread. They’re soft and chewy with crisp edges, and packed with chocolate chips for a delicious twist that sneaks in veggies.
Ingredients
- 1 cup (130g) shredded zucchini, lightly blotted
- 1 and 1/2 cups (120g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (115g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon (15ml) pure maple syrup (or honey)
- 1 teaspoon pure vanilla extract
- 1 and 1/2 cups (270g) semi-sweet chocolate chips
Instructions
- Shred the zucchini and lightly blot with a clean towel to remove excess moisture. Set aside.
- In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon. Set aside.
- Using a hand mixer or stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes.
- Add the egg and mix on high until combined. Scrape down the sides of the bowl. Add maple syrup and vanilla extract and mix until combined.
- On low speed, add dry ingredients to the wet ingredients and mix until just combined.
- Add the shredded zucchini and mix on low until incorporated. Stir in chocolate chips until evenly distributed.
- Cover the dough and chill in the refrigerator for at least 2 hours and up to 4 days.
- Preheat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop about 1.5 tablespoons of dough per cookie and place on prepared baking sheets, 2 inches apart.
- Bake for 12–14 minutes or until the edges are lightly browned. The centers will still look soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Lightly blot the shredded zucchini to avoid excess moisture and soggy cookies.
- Chilling the dough helps control spreading and enhances flavor.
- Store cookies in an airtight container at room temperature for up to a week.
- This recipe is adapted from Sally’s Baking Addiction.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
