Description
These Zucchini Chocolate Chip Cookies are a deliciously moist and chewy treat that combines the goodness of shredded zucchini with classic chocolate chips. With hearty oats and warm cinnamon, these cookies offer a unique twist on traditional chocolate chip cookies, perfect for a wholesome snack or dessert.
Ingredients
Scale
Main Ingredients
- 1 cup (130g) shredded zucchini (lightly blotted)
- 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
- 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
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Prepare zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture. You need 1 cup (130g) of shredded, lightly blotted zucchini. Set aside until step 4 or cover and refrigerate for up to 1 day.
- Mix dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, salt, and cinnamon. Set aside.
- Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the bowl as needed.
- Add maple syrup and vanilla: Mix in the pure maple syrup and vanilla extract on high speed until well combined.
- 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 mixing on low speed, beat in the chocolate chips.
- Chill the dough: Cover and refrigerate the dough for at least 2 hours and up to 4 days. If chilling longer than a few hours, allow dough to sit at room temperature for at least 30 minutes before baking.
- Preheat oven and prepare baking sheets: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop and bake cookies: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie onto the prepared baking sheet, spacing cookies 3 inches apart. Bake for 14 minutes or until lightly browned on the edges and centers appear soft. For crispier edges, bake for 15 minutes.
- Cool the cookies: Remove from oven and let cookies cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Optional: Press more chocolate chips into warm cookies for visual appeal.
- 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. Freeze unbaked cookie dough balls for up to three months and bake directly from frozen for an extra minute.
- You can peel zucchini before shredding if preferred, though it’s not necessary.
- Use old-fashioned whole rolled oats for a chewy and hearty texture; avoid quick or instant oats.
- Maple syrup helps cookies spread and crisps edges; honey or molasses can be used as substitutes for different flavors.
- Allow dough to cool slightly before handling if refrigerated for longer than a few hours to make scooping easier.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
