Zucchini Oatmeal Chocolate Chip Cookies
Delicious Zucchini Oatmeal Chocolate Chip Cookies that blend healthy zucchini with rich chocolate and oats.
Equipment
- Mixing Bowl
- hand mixer
- cookie scoop
- Baking Sheet
- parchment paper
Ingredients
- 1 cup shredded zucchini lightly blotted
- 2 cups old-fashioned whole rolled oats
- 1 cup all-purpose flour spooned & leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened to room temperature
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg at room temperature
- 1 tablespoon pure maple syrup
- 1 and ½ teaspoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Lightly blot the shredded zucchini with a clean kitchen towel or paper towel. Set aside until step 4.
- Whisk the oats, flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
- Using a hand mixer, beat the softened butter and both sugars together until creamy, about 3 minutes. Add the egg and mix until combined. Add the maple syrup and vanilla and mix until combined.
- Add the dry ingredients and the zucchini to the wet ingredients, mix on low, and beat in the chocolate chips. Chill the dough for at least 2 hours.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper.
- Scoop or roll dough, placing 3 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Cookies stay fresh covered at room temperature for up to 5 days.
Notes
Cookies are extra soft out of the oven but become chewier as they cool.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 20mgIron: 1mg
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