Description
These Zucchini Oat Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, incorporating shredded zucchini for added moisture and nutrition. With the hearty texture of oats and the warm flavors of cinnamon and nutmeg, these cookies bake up soft and flavorful—perfect for a wholesome treat that sneaks in some veggies.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup quick oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded zucchini (about 1 medium zucchini, excess water squeezed out)
Add-ins
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, quick oats, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg. This mixture forms the flavorful and structured base of your cookies.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter along with the granulated sugar and light-brown sugar until the mixture is light and fluffy. This step incorporates air to help create a tender texture.
- Add Egg and Vanilla: Mix in the large egg and vanilla extract until thoroughly combined, which helps bind the dough and add flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until everything is combined to avoid overmixing, which can toughen the cookies.
- Fold in Zucchini and Chocolate Chips: Gently fold in the shredded zucchini and semi-sweet chocolate chips, distributing them evenly without breaking down the zucchini too much.
- Portion the Dough: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing each mound about 2 inches apart to allow them room to spread while baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the cookie edges turn a light golden color, indicating they are done but still soft.
- Cool: Let the cookies cool on the baking sheets for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving, ensuring the best texture and flavor.
Notes
- Be sure to squeeze out as much excess water as possible from the shredded zucchini to prevent the cookie dough from becoming too wet.
- Using quick oats instead of old-fashioned oats gives the cookies a softer texture.
- For a dairy-free version, substitute the butter with a vegan butter alternative.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
