Description
These Zucchini Oatmeal Chocolate Chip Cookies combine shredded zucchini and hearty old-fashioned oats to create soft, chewy cookies packed with chocolate chips. Moist from zucchini and sweetened with brown sugar and maple syrup, these cookies offer a healthier twist on the classic chocolate chip cookie with a pleasant cinnamon flavor and chewy texture. Perfect for a wholesome snack or dessert, they stay fresh for days and can even be frozen for convenience.
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
- Prepare the zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture. You only need to gently blot—there’s no need to squeeze all the water out. Measure 1 cup (130g) of the shredded zucchini and set it aside until step 4. You can also cover and refrigerate it for up to 1 day before use.
- Mix dry ingredients: In a medium bowl, whisk together the old-fashioned 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 with paddle attachment, beat the softened butter, dark or light brown sugar, and granulated sugar on medium speed until the mixture is creamy and well combined, about 2 minutes.
- Add egg, maple syrup, and vanilla: Add the large egg to the butter and sugar mixture and beat on high speed until fully incorporated, 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 speed until combined.
- Combine wet and dry ingredients: Add the dry ingredient mixture and the shredded zucchini to the wet ingredients. Mix on low speed until just combined. While mixing on low, fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Chill the dough: Cover the cookie dough and refrigerate it for at least 2 hours and up to 4 days. For longer chilling, allow the dough to sit at room temperature for at least 30 minutes before scooping and baking, as it may become quite hard.
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape and bake cookies: Scoop or roll heaping 1.5 tablespoon portions of dough per cookie using a medium cookie scoop. Place the dough balls 3 inches apart on the prepared baking sheets. Bake in the preheated oven for 13-14 minutes until the cookie edges are lightly browned. For crispier edges, bake up to 15 minutes.
- Cool and finish: Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes. For an extra chocolatey look, press a few additional chocolate chips into the top of each warm cookie. Then transfer cookies to a wire rack to cool completely. The cookies will be soft out of the oven and become chewier as they cool.
- Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week. For longer storage, freeze baked cookies or unbaked dough balls for up to 3 months.
Notes
- Baked cookies and unbaked cookie dough balls freeze well for up to three months. To bake from frozen, simply add an extra minute to the baking time without thawing.
- The author recommends old-fashioned whole rolled oats for the best chewy texture; avoid using quick or instant oats.
- The zucchini does not need to be peeled before shredding, but peeling is optional based on preference.
- Maple syrup enhances flavor and helps cookies spread and crisp at the edges, but it can be substituted with honey or molasses or omitted if desired.
- Special kitchen tools recommended include a box grater, mixing bowls, whisk, electric mixer, baking sheets, silicone baking mats or parchment paper, a medium cookie scoop, and a cooling rack.
Nutrition
- Serving Size: 1 cookie (approximately)
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
