Zucchini Oatmeal Chocolate Chip Cookies
Delicious Zucchini Oatmeal Chocolate Chip Cookies that are soft, chewy, and packed with flavor.
Equipment
- mixing bowl
- hand mixer
- baking sheets
- Parchment paper
- Cooling rack
Ingredients
Dry Ingredients
- 2 cups old-fashioned whole rolled oats
- 1 cup all-purpose flour spooned & leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Wet Ingredients
- 1 cup shredded zucchini lightly blotted
- ½ cup unsalted butter softened to room temperature
- ½ cup packed dark or light brown sugar
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 tablespoon pure maple syrup
- 1 and ½ teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preparation Steps
- Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. Set aside until step 4.
- Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Beat the butter and both sugars together on medium speed until creamy, about 3 minutes. Add the egg, mix, then add maple syrup and vanilla.
- Add the dry ingredients and zucchini to the wet ingredients, mix on low speed until combined. Chill the dough for at least 2 hours.
- Preheat oven to 350°F. Line baking sheets with parchment paper.
- Scoop heaping 1.5 tablespoons of dough per cookie and place 3 inches apart. Bake for 13-14 minutes or until lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen dough balls for an extra minute.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 100mgPotassium: 120mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg
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