Description
Indulgent Zucchini Oatmeal Chocolate Chip Cookies blend garden-fresh zucchini with classic comfort baking, creating a surprisingly moist and wholesome treat. Hearty oats and rich chocolate chips elevate this cookie from simple snack to irresistible dessert you won’t be able to resist.
Ingredients
Scale
Primary Ingredients:
- 2 cups (170 grams / 6 ounces) old-fashioned whole rolled oats
- 1 cup (125 grams / 4.4 ounces) all-purpose flour
- 1 cup (180 grams / 6.3 ounces) semi-sweet chocolate chips
- 1 cup (130 grams / 4.6 ounces) shredded zucchini
Sweeteners and Binding Agents:
- 1/2 cup (100 grams) dark or light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1 tablespoon pure maple syrup
Spices and Enhancers:
- 1/2 cup (8 tablespoons / 113 grams) unsalted butter, softened to room temperature
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 and 1/2 teaspoons pure vanilla extract
Instructions
- Prepare the zucchini by gently dabbing it with a clean towel to remove excess moisture, ensuring you have 1 cup of shredded zucchini. Set aside for later use.
- Combine the dry ingredients in a medium bowl, whisking together oats, flour, baking soda, salt, and cinnamon until well mixed.
- Cream the butter and sugars using a mixer on medium speed until smooth and fluffy. Incorporate the egg thoroughly, mixing on high speed.
- Add maple syrup and vanilla to the butter mixture, blending until fully integrated.
- Gently fold the dry ingredient mixture and prepared zucchini into the wet ingredients, mixing on low speed. Carefully incorporate chocolate chips while continuing to mix.
- Refrigerate the dough for a minimum of 2 hours, allowing flavors to meld and texture to develop. If chilling longer than a few hours, let the dough rest at room temperature before baking.
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Portion the dough into heaping tablespoon-sized balls, spacing them 3 inches apart on the prepared baking sheets.
- Bake for 13-14 minutes until edges are lightly golden, keeping the centers soft. For crispier edges, extend baking time to 15 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Optionally, press additional chocolate chips on top while still warm for visual appeal.
- Store cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Notes
- Gently blot zucchini to retain moisture, ensuring a soft and tender cookie texture without excess water.
- Chill dough for at least 2 hours to develop deeper flavors and prevent spreading during baking.
- Let cookies cool on the baking sheet for 5 minutes to help them set and maintain their shape.
- Experiment with different mix-ins like nuts or dried fruit for added complexity and personal flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 170
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg