Description
These Zucchini Chocolate Chip Cookies are a delightful twist on classic cookies, combining the subtle moisture and nutrition of shredded zucchini with the comforting flavors of oats, cinnamon, and semi-sweet chocolate chips. Soft, chewy, and slightly spiced, these cookies are perfect for a wholesome treat that satisfies your sweet tooth while sneaking in a little extra veggie goodness.
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 Zucchini: Lightly blot the shredded zucchini with a clean kitchen towel or paper towel to remove excess moisture without squeezing it out entirely. Measure out 1 cup (130g) and set aside until ready to add to the dough. You can cover and refrigerate the zucchini for up to 1 day if needed.
- Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set this mixture aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with a paddle attachment, beat the softened unsalted butter along with both the brown and granulated sugars on medium speed until the mixture is creamy and smooth, about 2 minutes. Then add the egg and beat on high speed until well combined, for about 1 minute. Scrape down the sides of the bowl as needed.
- Add Flavorings and Combine: Mix in the pure maple syrup and vanilla extract on high speed until fully incorporated.
- Add Dry Ingredients and Zucchini: Gradually add the dry dry mixture and the shredded zucchini to the wet ingredients while mixing on low speed until just combined. Then, with the mixer still set on low, fold in the semi-sweet chocolate chips.
- Chill the Dough: Cover the cookie dough and chill it in the refrigerator for at least 2 hours and up to 4 days. If chilling longer than a few hours, bring the dough to room temperature for at least 30 minutes before scooping and baking to ensure easier handling and even baking.
- Preheat 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 for easy cleanup.
- Scoop and Bake Cookies: Using a medium cookie scoop or tablespoons, scoop out heaping 1.5 tablespoon portions of dough and place them approximately 3 inches apart on the prepared baking sheets. Bake for 13 to 14 minutes, or until the edges are lightly browned. For crisper edges, bake an additional minute or two up to 15 minutes total. The centers will look soft but will firm up as they cool.
- Cool and Finish: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. For an extra chocolatey look, you can press a few more chocolate chips onto the tops while still warm. Transfer cookies to a wire rack to cool completely. They will be soft when warm and become chewier once cooled.
- Storage: Store the cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week, ensuring they stay fresh and delicious.
Notes
- Lightly blotting the zucchini maintains moisture without making the dough too wet, preserving the cookie texture.
- Chilling the dough helps prevent spreading and intensifies the flavor.
- Bringing chilled dough to room temperature before baking ensures even cooking.
- You can swap pure maple syrup for honey or agave nectar if preferred.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free oats.
- Adding extra chocolate chips on top of freshly baked cookies is optional but adds a nice visual and extra melty chocolate on the surface.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 105mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
