Description
Deliciously soft and chewy zucchini chocolate chip cookies that combine the wholesome goodness of shredded zucchini and old-fashioned oats with sweet chocolate chips. These cookies are perfect for a comforting treat that sneaks in some veggies while satisfying your sweet tooth.
Ingredients
Units
Scale
Vegetable
- 1 cup (130g) shredded zucchini (lightly blotted)
Dry Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) packed dark or light brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon pure maple syrup
- 1 and 1/2 teaspoons pure vanilla extract
Others
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture. You need about 1 cup (130g) of lightly blotted zucchini. Set aside until step 4 or refrigerate if not using immediately.
- Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter with both the brown and granulated sugars on medium speed for about 2 minutes until creamy.
- Add Wet Ingredients: Add the egg to the creamed mixture and mix on high speed until fully combined, about 1 minute. Scrape down the bowl as needed. Then add maple syrup and vanilla extract, mixing again on high until combined.
- Combine All Ingredients: On low speed, mix the dry oat and flour mixture and the prepared zucchini into the wet ingredients until just combined. Continue mixing on low and beat in the chocolate chips evenly.
- Chill Dough: Cover and chill the dough in the refrigerator for at least 2 hours or up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for at least 30 minutes before baking so it’s easier to scoop.
- Preheat Oven and Prep Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Scoop and Bake: Using a medium cookie scoop or spoon, portion heaping 1.5 tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 13-14 minutes until the edges are lightly browned but centers are still soft. For crispier edges, bake up to 15 minutes.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Add extra chocolate chips on top while still warm if desired.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- Baked cookies freeze well for up to 3 months. Cookie dough balls can also be frozen for up to 3 months; bake frozen dough balls for an additional minute without thawing.
- Recommended tools include a box grater, mixing bowls, whisk, electric mixer, baking sheets, silicone mats or parchment paper, medium cookie scoop, and cooling rack.
- Zucchini can be peeled or left unpeeled based on preference.
- Use old-fashioned whole rolled oats for best texture; quick or instant oats are not recommended.
- Maple syrup adds flavor and helps the cookies spread; it can be substituted with honey or molasses or omitted entirely, though its inclusion is advised.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
