Description
These Zucchini Oat Chocolate Chip Cookies are a delicious and moist treat that combines the health benefits of zucchini and oats with the classic indulgence of chocolate chips. Perfect for a dessert or snack, these cookies offer a wholesome twist on traditional chocolate chip cookies with a subtle cinnamon flavor and optional nuts for added crunch.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 ½ cups old-fashioned oats
Wet Ingredients
- 1 cup finely shredded zucchini (about 1 medium)
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure the cookies don’t stick while baking.
- Squeeze Zucchini: Place the shredded zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible to prevent soggy cookies. Set the zucchini aside.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Egg and Vanilla: Beat the egg and vanilla extract into the creamed butter and sugar mixture until smooth and well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Combine Mixtures: Gradually add the dry mixture into the wet ingredients, stirring until just combined to avoid overmixing, which can make cookies tough.
- Fold in Add-ins: Gently fold in the oats, squeezed zucchini, chocolate chips, and optional nuts, ensuring they are evenly distributed without overworking the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10–12 minutes, or until the edges are golden brown and the centers look set but still soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and sets their texture.
Notes
- Be sure to squeeze out as much moisture from the zucchini as possible to keep the cookies from becoming soggy.
- For a different flavor twist, substitute raisins or dried cranberries in place of the chocolate chips.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
