Description
These zucchini oatmeal chocolate chip cookies are extra soft with chewy centers and crisp edges. You can’t taste the zucchini hiding inside, but it keeps every cookie moist, tender, and delicious.
Ingredients
- 1 cup (130g) shredded zucchini, lightly blotted
- 2 cups (170g) old-fashioned rolled oats
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 Tablespoon pure maple syrup
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (180g) semi-sweet chocolate chips
Instructions
- Lightly blot the shredded zucchini with a clean kitchen towel or paper towel and set aside.
- Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl.
- Beat the softened butter, brown sugar, and granulated sugar together until creamy.
- Add the egg, maple syrup, and vanilla extract, then mix until combined.
- Add the dry ingredients and shredded zucchini to the wet ingredients and mix on low until combined.
- Stir in the semi-sweet chocolate chips.
- Cover the dough and chill in the refrigerator for at least 2 hours.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats.
- Scoop about 1.5 tablespoons of dough per cookie and place cookies 3 inches apart on the baking sheets.
- Bake for 13 to 14 minutes, or until the edges look lightly browned and the centers still look soft.
- Cool cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Do not squeeze all the moisture from the zucchini; light blotting works best.
- Chill the dough for at least 2 hours for thicker, chewier cookies.
- If chilling the dough longer than a few hours, let it sit at room temperature for about 30 minutes before scooping.
- Press extra chocolate chips into the warm cookies for a bakery-style finish.
- Store cookies covered at room temperature for up to 5 days or in the refrigerator for up to 1 week.
- Prep Time: 2 hours 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 18mg