Description
These zucchini oatmeal chocolate chip cookies are soft, chewy, and naturally moist thanks to shredded zucchini. Perfect for sneaking veggies into a delicious treat!
Ingredients
- 1 cup shredded zucchini (lightly blotted)
- 2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tablespoon maple syrup (optional but recommended)
- 1 ½ teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Prepare the Zucchini: Grate the zucchini and lightly blot with a paper towel to remove excess moisture. Do not squeeze it dry.
- Mix Dry Ingredients: In a medium bowl, whisk together oats, flour, baking soda, salt, and cinnamon.
- Cream Wet Ingredients: In a large bowl, beat butter, brown sugar, and granulated sugar until creamy (about 2 minutes). Add egg, vanilla, and maple syrup and mix until well combined.
- Combine Mixtures: Gradually add the dry ingredients and shredded zucchini to the wet ingredients. Mix until combined, then fold in chocolate chips.
- Chill the Dough: Cover the dough and refrigerate for at least 2 hours.
- Bake: Preheat oven to 350°F (177°C). Scoop about 1.5 tablespoons of dough per cookie onto a parchment-lined baking sheet. Space 3 inches apart.
- Cool: Bake for 13–15 minutes or until edges are golden. Let cool on the tray for 5 minutes before transferring to a wire rack.
Notes
- Do not over-dry the zucchini; it provides moisture to the cookies.
- Chilling the dough prevents cookies from spreading too much during baking.
- Optional: add chopped walnuts or dried cranberries for texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American