Description
- Soft, chewy, and packed with chocolate chips, these Zucchini Oatmeal Chocolate Chip Cookies are a wholesome twist on a classic favorite. Moist from fresh zucchini and full of hearty oats, they’re the perfect balance of comfort and sweetness.
Ingredients
- 1 cup (130g) shredded zucchini (lightly blotted)
- 2 cups (170g) old-fashioned rolled oats
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg, at room temperature
- 1 Tablespoon pure maple syrup
- 1 and 1/2 teaspoons vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Lightly blot shredded zucchini with a clean towel. Do not squeeze dry; gently remove excess moisture.
- Whisk oats, flour, baking soda, salt, and cinnamon in a bowl; set aside.
- In a large bowl, cream butter and both sugars together until light and fluffy.
- Beat in the egg, maple syrup, and vanilla extract until combined.
- Add the dry mixture and zucchini to wet ingredients; mix until just combined.
- Stir in chocolate chips on low speed.
- Cover and chill the dough for at least 2 hours (or up to 4 days).
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop 1.5 Tbsp of dough per cookie, place 3 inches apart on the sheets.
- Bake 13–14 minutes, until lightly golden on edges.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
- Store cookies in an airtight container for up to 5 days or refrigerate for a week.
Notes
- Lightly blot, don’t squeeze, your zucchini to maintain soft texture.
- For crispier edges, bake for 15 minutes instead of 13.
- You can freeze baked cookies for up to 3 months; thaw at room temperature.
- Add nuts or mix chocolate varieties for flavor variation.
- Prep Time: 2 hours, 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American