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Zucchini Oatmeal Chocolate Chip Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 65 reviews
  • Author: Nora
  • Prep Time: 2 hours 15 minutes
  • Cook Time: 14 minutes
  • Total Time: 2 hours 29 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Zucchini Oatmeal Chocolate Chip Cookies are a soft, chewy treat that incorporates shredded zucchini for added moisture and a subtle veggie boost. Combining hearty old-fashioned rolled oats, warm cinnamon, and rich semi-sweet chocolate chips, these cookies offer a deliciously comforting snack or dessert with a twist. The dough is chilled for optimal texture and then baked to golden perfection, resulting in cookies that are tender in the center with lightly crisp edges.

Ingredients

Units Scale

Vegetables

  • 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

Add-ins

  • 1 cup (180g) semi-sweet chocolate chips

Instructions

  1. Prepare the zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture without squeezing completely. Measure to get 1 cup (130g) of shredded zucchini and set aside until step 4. If preparing in advance, cover and refrigerate for up to one day; the zucchini can be cold when added to the dough.
  2. Mix dry ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set this dry mixture aside.
  3. Cream butter and sugars: Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter with both the brown and granulated sugars on medium speed for about 2 minutes until creamy and smooth.
  4. Add eggs and flavorings: Add the large egg to the butter and sugar mixture and beat on high speed for about 1 minute until fully combined. Scrape down the sides and bottom of the bowl as needed. Then add the maple syrup and vanilla extract, mixing on high until combined thoroughly.
  5. Combine wet and dry ingredients: Add the dry ingredients and the prepared zucchini to the wet ingredients. Mix on low speed until just combined. While continuing to mix on low, beat in the semi-sweet chocolate chips evenly throughout the dough.
  6. Chill the dough: Cover the cookie dough with plastic wrap and refrigerate for a minimum of 2 hours and up to 4 days. For dough chilled longer than a few hours, allow it to sit at room temperature for at least 30 minutes before baking to soften, as it will be quite firm.
  7. Preheat oven and prepare baking sheets: Heat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
  8. Scoop and bake cookies: 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 in the preheated oven for 13 to 14 minutes or until the edges are lightly browned. For crispier edges, extend baking to 15 minutes.
  9. Cool cookies: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Optionally, press a few extra chocolate chips on top of the warm cookies for appearance. Transfer the cookies to a wire rack to cool completely; they will develop a chewier texture as they cool.
  10. Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to one week to maintain freshness.

Notes

  • Baked cookies freeze well for up to three months. Unbaked cookie dough balls also freeze well for up to three months. To bake frozen dough balls, add an extra minute to the baking time and no need to thaw beforehand.
  • Recommended tools include a box grater for shredding zucchini, mixing bowls, whisk, electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, medium cookie scoop, and a cooling rack.
  • The zucchini skin is optional; the recipe author does not peel it but you may if you prefer.
  • Use old-fashioned whole rolled oats rather than quick or instant oats for the best hearty texture.
  • Maple syrup adds flavor and assists in spreading and crisping edges. Honey or molasses can be substituted, or omitted, though maple syrup is highly recommended.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 140
  • Sugar: 10g
  • Sodium: 115mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 19g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

Find it online: https://littlespoonbites.com/zucchini-oatmeal-chocolate-chip-cookies-recipe/