Description
These Zucchini Oat Chocolate Chip Cookies are a delightful twist on traditional chocolate chip cookies, incorporating the goodness of zucchini and oats for added texture and flavor. Perfectly chewy with melty chocolate chips in every bite, these cookies are a great way to sneak in some veggies while indulging in a sweet treat.
Ingredients
Wet Ingredients:
- 1 cup finely shredded zucchini (excess moisture squeezed out)
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients:
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Additions:
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- Cream wet ingredients: In a separate large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla.
- Combine: Stir in the shredded zucchini, then gradually mix in the dry ingredients. Fold in the chocolate chips.
- Bake: Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers are set.
- Cool: Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the pan.
- These cookies freeze well and are a great way to use up extra zucchini.
