Description

These Zucchini Oatmeal Chocolate Chip Cookies combine the wholesome goodness of shredded zucchini and hearty old-fashioned oats with sweet chocolate chips for a moist, chewy, and flavorful treat. Perfect for sneaking in some veggies without compromising on classic cookie comfort, these cookies balance texture and sweetness beautifully with a hint of cinnamon and a touch of maple syrup.

Ingredients

Units Scale

Main Ingredients

1 cup (130g) shredded zucchini (lightly blotted)
2 cups (170g) old-fashioned whole rolled oats
1 cup (125g) all-purpose flour (spooned & leveled)
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
1/2 cup (100g) packed dark or light brown sugar
1/2 cup (100g) granulated sugar
1 large egg, at room temperature
1 Tablespoon pure maple syrup
1 and 1/2 teaspoons pure vanilla extract
1 cup (180g) semi-sweet chocolate chips

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Instructions

Prepare Zucchini: Lightly blot the shredded zucchini with a clean kitchen or paper towel to remove excess moisture, but do not squeeze it dry. Measure out 1 cup (130g) of the lightly blotted zucchini. Set aside until step 4 or refrigerate covered for up to 1 day.
Mix Dry Ingredients: In a medium bowl, whisk together the oats, all-purpose flour, baking soda, salt, and cinnamon. Set this mixture aside.
Cream Butter and Sugars: Using a hand mixer or stand mixer with the paddle attachment, beat the softened butter with both brown and granulated sugars on medium speed until creamy, about 2 minutes. Add the egg and mix on high until well combined, approximately 1 minute. Scrape down the bowl sides as necessary. Incorporate the maple syrup and vanilla extract and mix again on high until fully combined.
Combine Wet and Dry Ingredients: Add the dry ingredients and the prepared zucchini to the wet mixture. Mix on low speed just until combined. While still mixing on low, beat in the chocolate chips. Cover the cookie dough and chill in the refrigerator for at least 2 hours and up to 4 days. If chilling longer than a few hours, let the dough sit at room temperature for 30 minutes before shaping.
Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone mats and set aside.
Shape and Bake Cookies: Using a medium cookie scoop or spoon, scoop about 1.5 tablespoons of dough per cookie and place them 3 inches apart on the prepared baking sheets. Bake for 13-14 minutes until sides are lightly browned and centers look soft. Bake for 15 minutes if you prefer crisper edges.
Cool and Serve: Remove cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. While still warm, press a few extra chocolate chips on top for a pretty finish. Cookies will be soft out of the oven and become chewier once cooled.
Storage: Store cookies covered at room temperature for up to 5 days or refrigerate for up to 1 week.

Notes

Baked cookies can be frozen for up to three months.
Unbaked cookie dough balls freeze well up to three months; bake frozen dough balls for an extra minute without thawing.
Recommended tools include a box grater, mixing bowls, whisk, electric mixer, baking sheets, silicone mats or parchment paper, cookie scoop, and cooling rack.
Zucchini does not need to be peeled before shredding but can be peeled if preferred.
Use old-fashioned whole oats for the best chewy texture; avoid quick or instant oats.
Maple syrup enhances flavor and helps cookies spread and crisp; honey or molasses can be used as substitutes or omitted.

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: 110mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 20mg