Description
These Zucchini Chocolate Chip Cookies combine shredded zucchini with old-fashioned oats and semi-sweet chocolate chips to create moist, chewy, and flavorful cookies that are perfect for a healthy twist on a classic treat.
Ingredients
Units
Scale
Vegetable and Dry 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
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 or paper towel to remove excess moisture, but do not squeeze completely. Measure out 1 cup (130g) of the lightly blotted zucchini and set aside until needed in step 4, or refrigerate covered for up to 1 day.
- Mix Dry Ingredients: In a medium bowl, whisk together old-fashioned oats, all-purpose flour, baking soda, salt, and ground cinnamon. Set aside.
- Cream Butter and Sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter along with brown and granulated sugars on medium speed until creamy, about 2 minutes. Add the egg and mix on high speed until fully combined, approximately 1 minute. Scrape down the side and bottom of the bowl as necessary. Incorporate the maple syrup and vanilla extract, mixing on high until blended.
- Combine Ingredients: Add the dry ingredient mixture and shredded zucchini to the wet mixture. Mix on low speed until just combined. While mixer is still on low, fold in the semi-sweet chocolate chips evenly throughout the dough.
- Chill Dough: Cover the dough and chill in the refrigerator for at least 2 hours or up to 4 days. If chilled longer than a few hours, allow dough to sit at room temperature for at least 30 minutes before scooping to ease handling, as the dough will be firm.
- Preheat Oven and Prepare Baking Sheet: Heat the oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop Cookies: Using a medium cookie scoop or spoon, portion heaping 1.5 tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 3 inches apart to allow spreading.
- Bake Cookies: Bake for 13-14 minutes or until the cookie edges turn lightly golden and the centers appear soft. For crispier edges, extend baking time to 15 minutes.
- Cool Cookies: Remove cookies from the oven and allow them to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely. Optionally, press a few extra chocolate chips into the top of warm cookies for presentation.
- Storage: Store cooled cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week.
Notes
- Make Ahead & Freezing: Baked cookies freeze well for up to three months. Unbaked cookie dough balls also freeze well up to three months. Bake frozen dough balls for an additional minute without thawing.
- Special Tools: Recommended tools include a box grater for shredding zucchini, mixing bowls, whisk, electric mixer (handheld or stand), baking sheets, silicone mats or parchment paper, medium cookie scoop, and cooling rack.
- Zucchini: The zucchini skin does not need to be peeled but can be peeled if preferred.
- Oats: Use old-fashioned whole rolled oats for a chewy texture; avoid quick or instant oats.
- Maple Syrup: Adds flavor and helps cookies spread for crisp edges; honey or molasses can be substituted or omitted, though maple syrup is recommended.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
