Description
Deliciously soft and chewy Zucchini Chocolate Chip Cookies made with shredded zucchini, rolled oats, and semi-sweet chocolate chips. These cookies combine the moisture and subtle flavor of zucchini with the classic comfort of chocolate chip cookies, perfect for a nutritious twist on a beloved treat.
Ingredients
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
- Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. No need to squeeze out all the moisture; gently blotting is sufficient. Measure 1 cup (130g) of shredded, lightly blotted zucchini and set aside until step 4. Alternatively, cover and refrigerate for up to 1 day, and it can be added cold to the dough.
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set aside for later use.
- Cream Butter and Sugars: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter with the brown and granulated sugars on medium speed until creamy, about 2 minutes.
- Add Egg and Flavorings: Add the large egg and mix on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Then add the maple syrup and vanilla extract, mixing on high until fully incorporated.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture and shredded zucchini to the wet ingredients. Mix on low speed until just combined. While mixer is running on low, beat in the semi-sweet chocolate chips.
- Chill Dough: Cover and chill the dough in the refrigerator for at least 2 hours and up to 4 days. If chilling longer than a few hours, allow the dough to sit at room temperature for at least 30 minutes before rolling and baking to soften.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats and set them aside.
- Form Cookies: Scoop or roll cookie dough, using about 1.5 tablespoons per cookie, and place them 3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake cookies for 14 minutes or until the edges are lightly browned and centers look soft. For crispier edges, bake for 15 minutes.
- Cool Cookies: Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While warm, pressing a few extra chocolate chips into the top is optional for a decorative touch.
- 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 three months. Unbaked cookie dough balls also freeze well for up to three months; bake frozen dough balls for an extra minute without thawing.
- Use old-fashioned whole rolled oats for best chewy texture; avoid quick or instant oats.
- The maple syrup adds flavor and helps cookies spread and crisp at the edges. Honey or molasses can be used as substitutes, though maple syrup is recommended.
- Zucchini peel is optional; the recipe uses unpeeled zucchini for convenience.
- Use a medium cookie scoop to ensure consistent cookie size and even baking.
- Allow dough to soften at room temperature after chilling to make scooping and shaping easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
